Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Roasted Vegetable Enchiladas

StarStarStarStarStar

Your rating

Recipe

Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.

 

Yield

6 servings

Prep

20 min

Cook

50 min

Ready

70 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
For the sauce
1 each poblano peppers
or green bell pepper
* Camera
2 teaspoons olive oil, extra-virgin
Camera
1 cup yellow onion
chopped
Camera
3 cloves garlic
minced
Camera
1 teaspoon salt
Camera
½ teaspoon cumin
ground
Camera
½ teaspoon chili powder
Camera
¼ teaspoon paprika
Camera
teaspoon chipotle chili peppers
ground, optional
* Camera
8 ounces tomatoes
roughly chopped, plus diced tomato for garnish
Camera
1 cup vegetarian chicken broth, non-fat, low-sodium
* Camera
1 cup cilantro
packed fresh, plus more leaves for garnish Filling
Camera
For the filling
3 each sweet bell peppers
(1 each red, yellow and orange), diced
Camera
8 ounces mushrooms, portabello
diced
Camera
¾ cup red onion
diced
Camera
4 ½ teaspoons olive oil, extra-virgin
Camera
¼ teaspoon salt
Camera
1 x black pepper
Freshly ground to taste
* Camera
15 ounces pinto beans
rinsed, canned
Camera
12 each corn tortillas (6-inch)
* Camera

Ingredients

Amount Measure Ingredient Features
For the sauce:
1 each poblano peppers
or green bell pepper
* Camera
1E+1 ml olive oil, extra-virgin
Camera
237 ml yellow onion
chopped
Camera
3 cloves garlic
minced
Camera
5 ml salt
Camera
2.5 ml cumin
ground
Camera
2.5 ml chili powder
Camera
1.3 ml paprika
Camera
0.6 ml chipotle chili peppers
ground, optional
* Camera
231.2 ml/g tomatoes
roughly chopped, plus diced tomato for garnish
Camera
237 ml vegetarian chicken broth, non-fat, low-sodium
* Camera
237 ml cilantro
packed fresh, plus more leaves for garnish Filling
Camera
For the filling:
3 each sweet bell peppers
(1 each red, yellow and orange), diced
Camera
231.2 ml/g mushrooms, portabello
diced
Camera
177 ml red onion
diced
Camera
23 ml olive oil, extra-virgin
Camera
1.3 ml salt
Camera
1 x black pepper
Freshly ground to taste
* Camera
433.5 ml/g pinto beans
rinsed, canned
Camera
12 each corn tortillas (6-inch)
* Camera

Directions

Preheat oven to 425°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 4½ teaspoons oil and sprinkle with ¼ 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°.

To prepare enchiladas: Spread ½ 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 ⅓ 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 17231% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 723mg 30%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 24%
Sugars g
Protein 12g
Vitamin A 11% Vitamin C 301%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Pan de Muerto (Bread of the Dead)

Dia de los Muertos: Mexican Day of the Dead

Dia de los Muertos, the Day of the Dead, is a Mexican holiday celebrated November 1 and 2. It is a blend of Aztec and Catholic traditions. Even though Halloween and Dia de los Muertos are close together on the calendar and have similar themes, they are not related.

More breaking news

 

Email this recipe