Parsley

Submitted by ElectricSweater

Delicious vegetable enchiladas with homemade sauce.

Source: Unknown

Show Full Ingredient List

3 tablespoons flour
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon salt
Pinch cinnamon
3 tablespoons oil
2 tablespoons tomato paste
2 cups broth
1 teaspoon vinegar
to taste black pepper
2 tablespoons olive oil
1 cup onions
Pinch salt
1 bunch broccoli
1 bell pepper
1 teaspoon cumin
¼ teaspoon cinnamon
5 to 6 ounces spinach
1 can (15 ounces) beans
¼ cup cheese
2 tablespoons enchilada sauce
½ teaspoon salt
to taste black pepper
¼ cup enchilada sauce
8 tortilla
Remaining enchilada sauce
Remaining cheese
Handful cilantro

Step 1

3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work)

1 tablespoon ground chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon salt, to taste

Pinch cinnamon (optional but recommended)

Measure the dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

Step 2

3 tablespoons olive oil

In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact.

Step 3

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute.

Step 4

2 tablespoons tomato paste

2 cups vegetable broth

Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Step 5

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit.

Step 6

1 teaspoon apple cider vinegar or distilled white vinegar

to taste Freshly ground black pepper

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.

Step 7

Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.

Step 8

2 tablespoons olive oil

1 cup chopped red onion (about 1 small red onion)

Pinch salt

In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes.

Step 9

1 bunch broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces

1 red bell pepper, chopped

Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.

Step 10

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds.

Step 11

5 to 6 ounces baby spinach (about 5 cups, packed)

Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.

Step 12

1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans

¼ cup shredded Monterey Jack cheese

2 tablespoons enchilada sauce

½ teaspoon fine salt, to taste

to taste Freshly ground black pepper

Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.

Step 13

¼ cup enchilada sauce

Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.

Step 14

8 whole wheat tortillas (about 8 inches in diameter)

To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.

Step 15

Remaining enchilada sauce

Remaining shredded Monterey Jack cheese

Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.

Step 16

Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.

Step 17

Handful chopped cilantro, for garnishing

Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas.

Vegetable Enchiladas