Tuesday, December 14, 2010

Get your veggie fix with Brenna's Vegetarian Enchiladas

Mix all your favorite veggies into one dish with this Vegetarian Enchilada recipe!
This dish can be altered for you... add the vegetables you like and omit the ones you don't!
Bake it now and eat it later...or better yet, just eat it now

These are my favorite vegetables....but feel free to adjust.
To assemble: place the ingredients and lots of cheese on the tortilla to be rolled
Everyone is wrapped and ready for some enchilada sauce and cheese!

Time to place it in the oven.

Baked to golden brown and bubbly perfection.

Veggie Enchiladas
A great weeknight meal to make ahead of time and just heat up individually when your ready to eat!
Author: Brenna Bowers
Makes:11x8 pan

2 Tbs olive oil
3 medium carrots,  peeled and chopped
½ bell pepper, chopped
¼ cup broccoli chopped
¼ cup onion, chopped
2 cloves garlic, minced
1 small can mild green chilies
¼ cup frozen spinach, thawed and drained
¼ cup cherry tomatoes, diced and de-seeded
1 ½ cup precooked lentils (Trader Joes has a great product available)
1 ½ cups cheddar, shredded
1-2 Tbs Taco seasoning
1 tsp Cumin
1/2 tsp.Smoked paprika
Salt and pepper
20 oz. Green Chili Enchilada Sauce**
8 whole wheat tortillas

In a large saucepan, heat up the olive oil. Add the carrots and slowly sauté until slightly tender (about 10 minutes, adding one Tbs. of water at a time if they are browning). Add in the onions, and sauté about 3 minutes. Add the bell pepper, broccoli, and garlic. Sauté for about 8-10 minutes more; stirring occasionally and adding more water to keep from burning. Add in the green chilies, spinach, tomatoes, and lentils along with the seasonings (add more or less seasoning according to your taste). Sauté and stir about 2 more minutes just to get the ingredients combined and hot; remove from the heat.
In a small sauce pan, place the Green Chili Enchilada Sauce and place it on low heat just to warm it up.
Prepare your glass 11 x 8 inch baking dish by greasing it lightly with cooking oil spray.

Place the tortillas in the microwave for about 30 seconds just to them heat up and get them more pliable. One at a time, dip a tortilla into the warmed enchilada sauce with tongs and remove the excess sauce by gently shaking it and place right onto the counter. Place about 2-3Tbs of filling on the center of the tortilla and a generous pinch of cheese. Roll like a burrito and place the seam-side down in the baking dish. Repeat this process with each tortilla/enchilada until all the ingredients are used. Pour the Green Chili Enchilada Sauce over the enchiladas and top with the rest of the cheese. Bake the enchiladas covered  with foil for about 40 minutes at 375 degrees F. Remove the foil from the enchiladas and bake for another 10-20 minutes or until the cheese turns a golden brown color and everything is bubbling.
Serve hot!

Make ahead of time: Assemble and bake the enchiladas and place them in the refrigerator or freezer (covered with a lid or plastic wrap) to be eaten later in the week.  Heat up individual size proportions (best if placed back in the oven or second best is by microwave).

*Adjust this recipe to your liking! Add the ingredients you like and omit the ones you don't. 
Some alternative ingredients: Squash, Zucchini, eggplant, beans, potatoes, corn....etc.)

** Use Green Chili Enchilada Sauce or Red Enchilada sauce if you prefer.

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