Veggies with Flair

Not to get to stereotyped here on The Rose on Fire, but I thought that in honor of Cinco de Mayo I would post the instructiones for enchiladas. My most recent batch was vegetarian and sinfully delicious.



The best part about enchiladas is that they are so adaptable, and adaptable is my favorite kind of recipe. This time I used spinach, corn, black beans, and green sauce. Next time I may use chicken, cheese and red sauce. Vegetables, meat, cheese, sauce, the possibilities are endless.



These are great for a party or a potluck, but are easy enough to be weeknight meal friendly. If you aren't making these to share you will receive the added bonus of leftovers. Don't feel too bad when you then find yourself the envy of the lunchroom. It's the little things that help you make it though the day.

Veggie Verde Enchiladas

This is really more of a method than a recipe. I am giving the specifics for the batch that I made but switch out any of the ingredients you like. Each enchilada will hold a just over a quarter cup of filling.

12 standard sized corn tortillas, yellow or white
1 15 oz can of green enchilada sauce
2 small onions (or 1 medium, or 1/2 large), 1/4 dice
3-4 cloves garlic, crushed
2 jalepenos, fine dice
10-16 oz (1 1b) spinach
1 15 oz can of black beans, drained and rinsed
1 7.5 oz can corn kernels, drained
1 tsp chile powder
8 oz cheese
Oil, vegetable, canola, or corn

Extras:
Cilantro
Salsa
Guacamole or Avocado
Sour Cream or Plain Yogurt
Black Olives

Create the filling
1) Begin to soften the onion over medium heat with a tablespoon or two of oil in a large frying pan. When onions begin to turn translucent, add garlic and jalapeno cook until all ingredients start to soften.

2) Add cleaned (and torn if necessary) spinach in large handfuls and cook until thoroughly wilted. Turn off heat.

3) In the frying pan if large enough, or in a large bowl add drained and rinsed beans and drained corn kernels to the spinach mixture and thoroughly combine.

Build the enchiladas
4) Spread a little oil and enchilada sauce on the bottom of a 13x9 baking dish. A couple heavy handed table spoons of each, to give yourself a base.

5) Heat a few more tablespoons of oil in a clean frying pan. Dip a tortilla in the oil (heated) for a few seconds on each side to soften it. The tortilla should be pretty pliable, but not falling apart. This may take some trial and error.

6) Place the heated tortilla in your baking dish flattened out and spread approximately 1/4 cup of the vegetable mixture somewhat evenly in a line across the center of the tortilla. Sprinkle on slightly less than a tablespoon of cheese.

7) Roll the tortilla around the filling and rotate so it lies seam side down. The rolls should be tight, but not too tight. You don’t want the filling to come out, but you don’t want the tortilla to break either.

8) Repeat steps 5-7 until your pan is filled.

Bake
9) Finish the pan by pouring your sauce (warmed a little is good) over the pan of enchiladas (make sure it is well covered, it is okay if you don't use the whole can). Sprinkle your remaining cheese on top.

10) Bake in the oven at 350F until the cheese is bubbly and melted and the edges turn a little brown.

Serve with your choice of toppings including cilantro, salsa, avocado, olives and/or sour cream. Leftovers can be reheated in the oven or microwave, or they can be pan-fried the next day and eaten for breakfast.