Vegetarian Enchiladas in Jalepeno Sour Cream Sauce

By JoshandMegs -
Made these last week, and they were a hit with all four of us. Quite simple and easy! Next time I'm going to try making the sauce with greek yogurt in place of the sour cream.

Vegetarian Enchiladas in Jalepeno Sour Cream Sauce

1 T oil
1 onion, diced
2 cloves garlic, minced
1 red pepper, diced
1 zucchini, diced
4 med mushrooms, diced
1 can black beans
sweet corn (just eyeball it)
corn/flour tortillas (I prefer corn)
grated cheese (i had a mix of colby jack and mozzerella)
1 T butter
2 T (heaped) flour
1 c stock (veggie or chicken)
s&p to taste
3 T sour cream
2 T jalepenos, finely chopped and lightly sauted
cilantro, chopped, to garnish
green onion, chopped, to garnish

Heat oil in a large frying pan, and cook the onion, garlic, pepper, zucchini, and mushrooms over medium for 5-10 minutes, until they are soft and have released some of their liquid. Add the corn and black beans, and mix.

Spoon a quarter of the vegetable mixture in a line along the center of the tortillas, and top with 1-2 T grated cheese. Roll the tortilla, and place seam-side down in a large baking dish. Set aside.

Heat the oven to 400. 

Melt butter in a saucepan, and add flour. Cook over a very low heat for 1-2 minutes, whisking constantly, before adding stock. Season generously with black pepper, and some salt, then add sour cream, jalepenos, and remaining cheese. Mix well until smooth and fully combined.

Pour sauce over the tortillas, (and more cheese if you'd like), and bake for around 30 minutes, or until the tortillas are crispy and the enchiladas are hot through. Garnish with your cilantro and green onions.

Bon Appetite!

Comments

  1. jeff and alli7/24/2013

    I give these a thumbs out. I didn't have mushrooms so left those out. And next time I will double the sauce. Good recipe.

    ReplyDelete

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and...
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t...
Read more

Easy Shepherd's Pie

By -
Image
1 lb. ground beef 2 cups hot mashed potatoes 1 cup KRAFT Shredded Cheddar Cheese 2 cloves garlic, minced 4 cups frozen mixed vegetables, thawed 1 cup beef gravy PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, 1/2 cup of the shredded cheese and the garlic until well blended. DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potatoes and remaining 1/2 cup shredded cheese. BAKE 20 min. or until heated through. Many of you know Jon and I are picky eaters. This is one recipe we came across in the Krafts Food magazine when we were searching for meals we'd both like. I have never had Shepherd's Pie before, but I liked it. I especially like that it is pretty quick and easy. It tastes good as leftovers too. We haven't mixed the cheese into the potatoes because we didn't really feel like it or added garlic just because we didn't have any, but I'm sure it'd still taste good.
Read more