Recipe by Paris D
We haven't tried this yet, but I wanted to post it for ZWT8. Filled with bell peppers, pinto beans, mushrooms, and onions, these colorful enchiladas can be mostly made ahead — perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro, and diced avocado at the table.
Top Review by alvinakatz
Both DH and I really liked that this recipe wasn't full of cheese, So much Mexican food, especially the vegetarian items, is cheese loaded. A very pleasant change. I didn't give it 5 stars, as I would have like more tomato taste to it. I also felt that the work involved called for something a tad more special taste-wise. I will try it again with the same filling and a different sauce. I also liked using corn tortillas for the enchiladas. I will do that again too.
- 1 poblano peppers or 1 green bell pepper
- 9.85 ml extra virgin olive oil
- 295.73 ml yellow onions, chopped
- 3 garlic cloves, minced
- 4.92 ml salt
- 2.46 ml ground cumin
- 2.46 ml chili powder
- 1.23 ml paprika
- 0.59 ml ground chipotle chile pepper
- 226.79 g tomatoes, roughly chopped, plus diced tomato for garnish
- 236.59 ml vegetable broth
- 118.29 ml fresh cilantro (packed)
- 3 bell peppers (1 each red, yellow and orange)
- 226.79 g cremini mushrooms, diced
- 177.44 ml red onion, diced
- 22.18 ml extra virgin olive oil
- 1.23 ml salt
- fresh ground pepper, to taste
- 425.24 g can pinto beans, rinsed
- 12 corn tortillas, 6-inch
Directions See How It's Made
- Preheat oven to 425 degrees F.
- To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
- Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
- Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
- Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
- Transfer to a blender and puree. (Use caution when pureeing hot liquids.).
- To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
- To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
- Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.