VEGETABLE ENCHILADAS
Another winner from Jeanne Lemlin's Quick Vegetarian Pleasures. I usually like my Mexican dishes spicy, but there is something about this simple sauce I love. It brings out the flavor of the vegetables. I make the sauce as written, but feel free to add any favorite spices to it.
Provided by carolinajen4
Categories One Dish Meal
Time 42m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion and saute 5 minutes. Stir in the zucchini and oregano and cook until tender but not mushy, about 7 minutes. Remove the pan from heat and stir in the chiles, beans, salt and pepper. Let the mixture cool.
- Preheat oven to 350. To make the sauce, combine the tomato puree, heavy cream, cilantro, garlic, salt and pepper.
- To assemble the enchiladas, pour a layer of sauce on bottom of large casserole dish. Spoon one eighth of the bean mixture along center of tortilla, then sprinkle on 2 tablespoons of the cheese. Roll the enchilada and place seam-side down in baking dish. Repeat with remaining tortillas.
- Spoon the remaining sauce over all the enchiladas, and sprinkle remaining cheese on top.
- Bake 25 minutes, or until hot and bubbly.
Nutrition Facts : Calories 917.7, Fat 44.8, SaturatedFat 20.9, Cholesterol 91, Sodium 1525.1, Carbohydrate 99.7, Fiber 13.4, Sugar 18.2, Protein 34.1
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