Vegetable Enchiladas and a Giant Salad June 1, 2010Posted by Angela @ Making Food for Friends in dinner, good for a group, salad, vegetarian.
I spent the better portion of this holiday weekend priming, painting, cleaning, and painting some more. We had work done in our basement last week (new ceiling and storage room) and it’s getting really, really close to being a livable space. All that’s left is painting and building furniture! It is really exciting and I just want it to be done—which is why I spent most of the holiday weekend cooped up underground, listening to Pulp on repeat, and painting until my hands, neck, and teeth (??? I must clench them when I paint!) hurt. Tonight’s goal is to finish all of the painting and perhaps start the furniture building. Our buds have kindly agreed to come over and help with this, so I wanted to make a dinner for them as thanks. Enter vegetable enchiladas and an enormous salad!
Excuse the picture! I forgot to take one until we were done eating, and had to take a quick shot of the leftovers packed up for lunch.
16 ounces shredded Mexican blend cheeses or pepper jack cheese
1 small onion, chopped
2 cloves garlic, minced
1 small red pepper, chopped
1 small green pepper (or half of a large), chopped
1 cup of corn
1 can diced tomatoes, drained (or a few fresh tomatoes chopped up)
salt & pepper
Enchilada sauce (see recipe below, or use one can of enchilada sauce)
18 corn tortillas
Pre-heat oven to 400F.
In a dutch oven or a large skillet, heat a little olive oil and add the chopped onion. Cook until onion is translucent. Add minced garlic and cook another minute, watching so it doesn’t burn.
Add the red and green peppers, and cook another 3-5 minutes, stirring every so often. Add the corn, and cook another 3-5 minutes. Add the drained diced tomatoes and cook until heated through. If the tomatoes give off a significant amount of water, you will have to cook longer until the water is gone. You don’t want it to be too soupy. Add chopped green onion. Season with salt and pepper.
When the veggies are done, heat the corn tortillas in the microwave. I will usually heat 6 or so at a time, wrapped in a paper towel for about 30 seconds.
Spray your baking dish with non-stick spray. I use two large, 9×13 dishes for this amount of enchiladas.
Start building each enchilada, spreading a tablespoon or so of the sauce on the tortilla, adding a tablespoon or so of the veggie mixture, and topping with another tablespoon or so of shredded cheese. These amounts aren’t specific–but corn tortillas are small, and you will be able to see that you can’t fit that much in without ripping the tortilla.
Roll it up and place it seam-side down in the baking dish. Repeat until you have run out of fillings. I made 18 using the amounts listed above.
Spoon leftover sauce on top of the enchiladas, and sprinkle with remaining cheese. Bake, uncovered, until hot and bubbly, about 20 minutes. Cool 5 minutes before serving.
2 tablespoons olive oil
2 teaspoons ground cumin
1/4 cup all-purpose flour
1/4 cup tomato paste
1 3/4 cups vegetable broth
3/4 cup water
salt and fresh ground pepper
In a medium saucepan, heat oil over medium. Stir in cumin, flour and tomato paste. Cook, whisking, for 1 minute. Whisk in broth and water – bring to a boil, reduce heat to a simmer and cook until slightly thickened, about 5 to 8 minutes. Season with salt and pepper and set aside.
This salad contained:
One large head of green leaf lettuce, rinsed, dried, and chopped
2 large tomatoes, diced
1 can of black beans, rinsed thoroughly
1/4 cup of walnuts, chopped
1/2 cup shredded white cheddar
1/2 cup corn
1/2 cup leftover chopped red & green pepper