The wow-factor in these vegie-packed enchiladas is the chipotle chillis in adobo sauce, which you’ll find in the Mexican foods aisle at larger supermarkets, or in well-stocked fruit and vegetable shops. This recipe made enough for 2 dinners for my family of 4 big eaters.
Ingredients:
No queso sauce
2 red capsicums, cut in half lengthwise and de-seeded
1 large cauliflower, cut into florets
3 chipotle peppers in adobo sauce*
3 tbsp savoury yeast flakes/nutritional yeast
1 tsp smoked paprika
Burritos
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
1/3 cup water, vegetable stock or broth
2 medium zucchinis, cut in half lengthwise then thinly sliced
200g mushrooms (white button or Swiss brown), thinly sliced
1 small red capsicum, seeded and thinly sliced
1 cup frozen corn kernels
1 bunch kale, de-stemmed and finely shredded
1 tin diced no added salt tomatoes
2 tsp Mrs Dash Southwest Chipotle Seasoning Blend**
3 cups pinto beans, or 2 x 400 g pinto beans, drained
3 tbsp no added salt tomato paste
8 large corn tortillas^
Method:
No queso sauce
Place capsicums, cut side down, under a griller set to maximum heat. Grill for 10-15 minutes or until skin is blackened, checking frequently to avoid burning. Remove from griller and allow to cool. Remove skin.
Meanwhile, steam cauliflower for 8-10 minutes or until tender.
Blend capsicum, cauliflower, chipotle peppers, nutritional yeast and paprika in a food processor or high-powered blender at top speed, until smooth.
Burritos
Preheat oven to 180°C.
Heat a large, heavy-based saucepan over medium-high heat until it reaches the mercury ball stage, i.e. water flicked into the pan rolls around like a mercury ball before evaporating. Add onion and sauté until lightly browned. Add garlic and sauté for 20 seconds. Reduce heat to medium and add water, broth or stock to deglaze the pan.
Add zucchini, mushrooms and capsicum and continue to sauté for 2 minutes. Stir in corn, kale, tomatoes and Mrs Dash and simmer for 8-10 minutes or until vegetables are tender.
Add pinto beans and tomato paste, and cook until warmed through.
Using a sandwich press or non-stick frying pan, warm tortillas briefly until softened.
Spread 1 cup No Queso Sauce in the bottom of a large baking dish.
Spoon filling into warmed tortillas, roll up and place in the baking dish, seam side down. Pour remaining sauce over the top and bake for 25 minutes.
* Available from the Mexican foods aisle at larger supermarkets, or in well-stocked fruit and vegetable shops
** I buy Mrs Dash from iHerb. Use the coupon code UTE208 for a discount on your first order if you don’t already have an iHerb account.
^ La Tortilleria make the best corn tortillas in Australia. check their website for stockists or to buy online.
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