7/2/2015 7:56:41 PM
This recipe is honestly one of the fastest and easiest way to make vegetable enchiladas for your family. It even has its own enchilada sauce recipe but trust us, it is super easy to make. And most importantly, it is very nutritious as it's packed with all sorts of vegetables. Feel free to swap out the veggies for your favorites and let us know how it turns out.
Yield: 16 enchiladas
Prep Time: 30 min
Cook Time: 30 min
2 tablespoons olive oil
3 teaspoons ground cumin
1/4 cup All Purpose Gold Medal Flour
1/4 cup tomato paste
One (14.5-ounce) can vegetable broth
3/4 cup water
Kosher salt and freshly ground black pepper
2 ½ cups grated cheddar and jack cheeses
One (15-ounce) can black beans, rinsed and drained
One pound mushrooms of your choice, thinly sliced
1 cup corn kernels (canned, frozen or fresh)
5 Tablespoons Greek Yogurt
16 6-inch corn or flour tortillas
cilantro or chopped tomato
1. Prepare the sauce: In a medium saucepan, heat the oil over medium heat Add 2 teaspoons cumin, flour and tomato paste. Cook, whisking constantly, for 1 minute. Slowly whisk in the broth and water; bring to a boil. Reduce the heat to low and simmer until slightly thickened (5 to 7 minutes). Season with salt and pepper to taste, and then set aside.
2. Prepare the Mushrooms: In medium saucepan, heat oil over medium heat. Saute sliced mushrooms till soft and cooked.
3. Make the filling: In a large bowl, combine 2 cups of the cheese, beans, mushrooms, corn, greek yogurt and remaining 1 teaspoon cumin. Sprinkle with salt and pepper.
4. Preheat the oven to 400 degrees F. Spray 10x14-inch pan with nonstick spray. Wrap 4 tortillas in a damp paper towel and microwave for 20 seconds. Lay tortillas on a flat work surface and pile about 1/3 cup of the filling down the middle. Roll the tortilla tightly around the filling and place it seam-side-down in the prepared pan. Repeat with remaining tortillas (microwaving 4 at a time) and filling until you've used it all up.
5. Drizzle the sauce on top, and sprinkle with the remaining 1/2 cup of cheese. Bake, uncovered, until hot and bubbly, 20 to 25 minutes. Sprinkle with chopped cilantro and serve with desired toppings.
To make this recipe gluten-free: Use 1/4 cup rice flour or GF all-purpose flour in place of the regular all-purpose flour. And be sure to use brands of vegetable broth and tortillas that are known to be GF.
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