Vegetable Enchiladas

Name: Vegetable Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, thinly sliced; 473 milliliters cooked shortgrain brown rice; 425 grams can low-sodium black beans, rinsed and drained; 2 Tbsps dark chili powder; 1 Tbsps chipotle powder; 12 6-inchs corn tortillas (6 inches each); 227 grams can enchilada sauce; 6 sprigs fresh cilantro; 1 teaspoon ground cumin; 2 Tbsps olive oil, divided; 1 medium onion, diced; 237 milliliters shredded lowfat pepper Jack cheese, divided; 237 milliliters roasted or thawed frozen corn; 237 milliliters roasted red peppers; 1 scallion, chopped; 454 grams sweet potatoes, peeled and diced into 3/4-inch cubes

Vegetable Enchiladas might be a good recipe to expand your main course collection. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 699 calories, 21g of protein, and 18g of fat each. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. A mixture of ground cumin, olive oil, beans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spreadon a baking sheet.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Oven

Bake until potatoes are soft and browned,20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a largepan over medium heat, heat remaining 1/2 tablespoon oil.

Ingredients you will need

Wrap

Potato

Cooking Oil

Equipment you will use

Oven

Aluminum Foil

Add onion,chili powder, chipotle and cumin; cook until onion is tender,3 to 5 minutes.

Ingredients you will need

Chili Powder

Chipotle Chiles

Cumin

Onion

Add corn, peppers and black beans; cook5 minutes. Set aside half of corn mixture.

Ingredients you will need

Black Beans

Peppers

Corn

Add potatoes, rice andenchilada sauce to pan; cook 6 minutes.

Ingredients you will need

Potato

Sauce

Rice

Equipment you will use

Frying Pan

Place 6 tortillas ona baking sheet.

Ingredients you will need

Tortilla

Equipment you will use

Baking Sheet

Spread potato mixture and 1/2 cup cheeseevenly among tortillas. Top with remaining 6 tortillas, remaining1/2 cup cheese and reserved corn mixture; bake 7 minutes.Divide avocado, scallion and cilantro among enchiladas.

Ingredients you will need

Tortilla

Cilantro

Green Onions

Avocado

Cheese

Potato

Spread

Corn

Equipment you will use

Oven

Self

Equipment

Ingredients

Servings:

avocado, thinly sliced 473milliliters

cooked shortgrain brown rice 425grams

can low-sodium black beans, rinsed and drained 2Tbsps

dark chili powder 1Tbsps

chipotle powder 126-inchs

corn tortillas (6 inches each)227grams

can enchilada sauce 6sprigs

fresh cilantro 1teaspoon

ground cumin 2Tbsps

olive oil, divided 1medium

onion, diced 237milliliters

shredded lowfat pepper Jack cheese, divided 237milliliters

roasted or thawed frozen corn 237milliliters

roasted red peppers 1

scallion, chopped 454grams

sweet potatoes, peeled and diced into 3/4-inch cubes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Cuvaison Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.