Thursday
Oct142010
Roasted Vegetable Enchiladas
Thursday, October 14, 2010 at 07:00AM 
These enchiladas aren't made from an authentic family recipe passed down through generations and the final product isn't necessarily photogenic, but this is definitely one of our favorite meals. Enchiladas are warm and cozy and versatile enough to be stuffed with just about anything taking residence in your produce drawer (or your meat drawer, if that's your thing). If, like me, you love stocking your freezer with homemade goodness for those nights when cooking a real meal is just too daunting, then this is the meal for you. These taste just as yummy when pulled from the freezer as they do when eaten the night you prepared them. Martha freezes her enchiladas this way, but I've always frozen ours smothered in sauce without a problem, so you may want to save yourself a step. Don't be overwhelmed by all the components of this meal because there are plenty of ways to multitask while you're cooking. You can easily end up with a few extra dinners with barely any additional effort. For instance, when you roast the vegetables, make extra to add to salads or pasta. Freeze half the enchiladas for another night or just freeze half the sauce to make it easier to throw these together on a weeknight. They're worth the effort.
Enchilada Sauce
Ingredients:2 tablespoons olive oil
2 teaspoons cumin
2 teaspoon chili powder
1 teaspoon smoked paprika
5 cloves garlic, crushed or chopped
1 medium red onion, chopped
26.5 oz box of chopped tomatoes, with most of the liquid drained
2-3 chipotle peppers in adobo sauce
salt and pepper to taste
Directions:
Coat the bottom of a medium sized saucepan with olive oil and heat on medium. Add the cumin, chili powder, smoked paprika, and garlic and stir until fragrant. Add the onion and cook until translucent. Stir in the tomatoes and chipotle peppers. Bring to a boil. Reduce heat and let the mixture simmer until it reduces slightly (about five minutes). Remove from heat and let the sauce cool slightly. Puree with an immersion blender (or a regular blender) and add salt and pepper to taste.
Coat the bottom of a medium sized saucepan with olive oil and heat on medium. Add the cumin, chili powder, smoked paprika, and garlic and stir until fragrant. Add the onion and cook until translucent. Stir in the tomatoes and chipotle peppers. Bring to a boil. Reduce heat and let the mixture simmer until it reduces slightly (about five minutes). Remove from heat and let the sauce cool slightly. Puree with an immersion blender (or a regular blender) and add salt and pepper to taste.
Roasted Vegetable EnchiladasIngredients:
4 tablespoons olive oil
2 cups sliced cremini mushrooms
1 yellow onion, chopped in 1/2 inch pieces
2 medium sweet potatoes (or winter squash), chopped in 1/2 inch cubes
2 cups baby spinach, wilted with water squeezed out (one 10 oz box of frozen spinach, thawed with water squeezed out is fine)
1 cup cottage cheese
1/2 cup goat cheese
1 1/2 cups black beans, mashed with garlic powder, salt, and pepper to taste (these are the tastiest, but you can substitute canned, if necessary)
12 small corn tortillas
1 cup grated monterey jack cheese
Directions:
Preheat the oven to 450 degrees. Toss the cremini mushrooms and onion with enough olive oil to lightly coat and spread in a single layer on one cookie sheet. Toss the sweet potatoes or squash with enough olive oil to lightly coat and spread in a single layer on a second cookie sheet. Roast the mushrooms and onion for about 15 minutes, until the bottoms are golden brown. Roast the sweet potatoes or squash for about 30 minutes, tossing halfway through (when you remove the mushrooms and onions). Toss the vegetables together and set aside. Reduce oven temperature to 375 degrees.
Preheat the oven to 450 degrees. Toss the cremini mushrooms and onion with enough olive oil to lightly coat and spread in a single layer on one cookie sheet. Toss the sweet potatoes or squash with enough olive oil to lightly coat and spread in a single layer on a second cookie sheet. Roast the mushrooms and onion for about 15 minutes, until the bottoms are golden brown. Roast the sweet potatoes or squash for about 30 minutes, tossing halfway through (when you remove the mushrooms and onions). Toss the vegetables together and set aside. Reduce oven temperature to 375 degrees.
Puree the spinach, cottage cheese, and goat cheese in a blender or with an immersion blender. Add salt and pepper to taste.
Now you're ready to assemble the enchiladas. Coat the bottom of a 9x12 inch baking pan with a thin layer of enchilada sauce (you can also use two 8 inch square baking pans, if you want to bake one and freeze one for later). Wrap your stack of tortillas loosely in a cloth napkin or towel and heat for about 30 seconds in the microwave to soften. Take one tortilla and spread with a thin layer of beans. Add a layer of vegetables, and top with two spoonfuls of the spinach cheese mixture. Roll tightly and place seam side down in the prepared baking dish. Do the same with the remaining tortillas.
When they are all assembled, top with enchilada sauce, making sure the ends of the tortillas are completely covered (or they get too crispy). Sprinkle with grated cheese. Bake for about 20 minutes, or until the sauce looks bubbly.
Top with additional cheese, sour cream, or guacamole.
Guacamole
Please make your own guacamole, I implore you. It pains me anytime I see someone defrost guacamole and squeeze it out of a bag. If you're truly pressed for time, mash the avocados with lime juice, salt and pepper, and then stir in fresh salsa. Everything is already chopped for you if you use salsa, so there is really no excuse.
Please make your own guacamole, I implore you. It pains me anytime I see someone defrost guacamole and squeeze it out of a bag. If you're truly pressed for time, mash the avocados with lime juice, salt and pepper, and then stir in fresh salsa. Everything is already chopped for you if you use salsa, so there is really no excuse.
Ingredients:2 ripe avocadoes, cut in half and pitted
2 limes, juiced
salt and pepper to taste
1 small tomato, seeded and cut into a 1/4 inch dice
1/8 cup red onion, finely chopped
1/3 cup cilantro, coarsely chopped
2 limes, juiced
salt and pepper to taste
1 small tomato, seeded and cut into a 1/4 inch dice
1/8 cup red onion, finely chopped
1/3 cup cilantro, coarsely chopped
Directions:
Scoop the avocado flesh into a medium sized bowl. Add the juice of two limes and salt and pepper to taste. Mash the avocado with a fork until only small lumps remain. Stir in tomato, onion, and cilantro.
Scoop the avocado flesh into a medium sized bowl. Add the juice of two limes and salt and pepper to taste. Mash the avocado with a fork until only small lumps remain. Stir in tomato, onion, and cilantro.
Do you know the trick to saving guacamole without it turning brown? Just smoosh a piece of saran wrap directly into the top layer.
If I weren't pregnant, I'd insist this Mexican feast be enjoyed with a frosty margarita. Since I am, I can say with authority that it's still quite yummy accompanied by sparkling water with lime. Whatever your beverage of choice, happy eating!
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Reader Comments (4)
Enchiladas are @ the top of my list of favorite dishes to make and eat. I've surprisingly never made vegetable enchiladas, but can't wait to try these.
I'm making lasagna to freeze tonight, but next time I have a little extra cooking (stocking) time, I'll for sure be making these:).
Nice to see you here, Torrie. It's so fun connecting with all these new people (and their fantastic blogs) through this recipe exchange. I hope you get some extra cooking time to make these soon, so you can let us know what you think of the meat free version.
YUM! This sounds delish...I love the goat cheese addition. This is on the menu for sunday! Thank you for the yummy idea!
I have to make this ASAP—I love freezer meals!