Veggie Enchiladas

[Guest guest]

This is originally Tyler Florence's(from Food network)recipe, but I

modified it without the chicken. It makes a lot, hence the tortilla

quantity range.

 

3T. olive oil

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed

5 canned whole green chiles, seeded and coarsely chopped

3/4c. canned Black beans, rinsed

1 (28-ounce) can stewed tomatoes

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican Spice Blend

Salt and pepper to taste

1/2 teaspoon all-purpose flour

16-28 corn tortillas

1 1/2 cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses

 

Garnish: chopped cilantro leaves, chopped scallions, sour cream,

chopped tomatoes

 

Note: You may need a 13x 9 AND smaller pan to place these in, or else

1/2 the recipe.

 

Saute onion and garlic in olive oil.Add corn and chiles. Stir well to

combine. Add canned tomatoes, saute 1 minute. Add black beans.

Sprinkle mixture with cumin, garlic powder and Mexican spices. Add

salt and pepper to taste.

Optional-Dust the mixture with flour to help set.

 

Microwave tortillas on high for 30 seconds. This softens them and

makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with

a ladle of enchilada sauce. Using a large shallow bowl, dip each

tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup mixture in

each tortilla. Fold over filling, place 8 enchiladas in each pan with

seam side down. Top with remaining enchilada sauce and cheese.

 

Bake for 15 minutes in a preheated 350 degree F oven until cheese

melts. Garnish with cilantro, scallion, sour cream and chopped

tomatoes before serving. Serve with Spanish rice and beans.