IndianChef
08-25-2005, 12:23 PM
So I wanted to thank the person who posted this recipe, but the search function is SO bad, that I actually had to use Google to search for this recipe poster!! So thank you MaryH for sharing this wonderful and easy recipe. :)
I've made this twice already, once with butternut squash and once without. Both times, the enchiladas turned out really tasty. I, too, had a lot of leftover filling and used it up to make spinach tortilla wraps with some salsa, guacamole, cheese, shredded lettuce and sour cream.
Here's the recipe again if anyone is interested.
Vegetarian Enchiladas
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This recipe came from a magazine that Whole Foods gives out at its' stores. It was part of an article on what to do with all those vegetables sitting in your refrigerator that need to be used up. I'll give my thoughts at the end.
2 cups cooked rice
2 cups cooked black beans (used 1 can, drained)
1 baked acorn squash or butternut squash (I used two small acorn squash)
1 small onion, diced
1 bell pepper, cored and diced
fresh corn cut from 1 ear of corn (used 1 can, drained)
1 4 oz can diced green chilies, drained (used a fresh mild green chilie)
10 springs cilantro, chopped (omitted this)
6 oz sharp cheddar cheese, grated and divived (any grated cheese will work)
salt
1 15 oz. can red enchilada sauce
1 15 oz. can green enchilada sauce
1 dozen corn tortillas, fresh if possible
1/2 plain non fat yogurt or sour cream
1. Preheat oven to 350. Combine rice, beans, squash, onion, pepper, corn, chilies, cilantro and 4 oz cheese in a large mixing bowl. Season with salt and pepper.
2. Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place in a 9x13 baking dish or lasagna pan. When dish is full, cover enchiladas with green enchilada sauce.
3. Cover with foil and bake for 45 minutes. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve immediately with dollops of yogurt or sour cream.
PER SERVING: 422 cal; 21% fat cal; 10 g fat, 5 g sat fat; 22 g chol.; 687 g carb; 17 g prot; 12 g fiber; 937 mg sodium.
My notes: (Original poster's notes)
This made WAY more filling than that for 12 enchiladas (maybe I should have used bigger tortillas, but mine were just standard corn tortillas.) The taste was very good and somewhat sweet because of the squash, corn, and black beans. I baked the squash yesterday so the prep time was considerably less. I figure it toook me maybe 15 minutes to assemble and the rest of the time was baking. Because I had so much mixture leftover I tore up pieces of pita bread and added it to the leftovers. I also had extra red sauce so I poured that in. (I used up all the green on the enchiladas.) I also threw in some medium red chili powder on the leftover mixture. The leftovers went in a coverened casserole dish and baked with the enchiladas. For the last 10 minutes, I took foil off both and added the cheese.
I've made this twice already, once with butternut squash and once without. Both times, the enchiladas turned out really tasty. I, too, had a lot of leftover filling and used it up to make spinach tortilla wraps with some salsa, guacamole, cheese, shredded lettuce and sour cream.
Here's the recipe again if anyone is interested.
Vegetarian Enchiladas
--------------------------------------------------------------------------
This recipe came from a magazine that Whole Foods gives out at its' stores. It was part of an article on what to do with all those vegetables sitting in your refrigerator that need to be used up. I'll give my thoughts at the end.
2 cups cooked rice
2 cups cooked black beans (used 1 can, drained)
1 baked acorn squash or butternut squash (I used two small acorn squash)
1 small onion, diced
1 bell pepper, cored and diced
fresh corn cut from 1 ear of corn (used 1 can, drained)
1 4 oz can diced green chilies, drained (used a fresh mild green chilie)
10 springs cilantro, chopped (omitted this)
6 oz sharp cheddar cheese, grated and divived (any grated cheese will work)
salt
1 15 oz. can red enchilada sauce
1 15 oz. can green enchilada sauce
1 dozen corn tortillas, fresh if possible
1/2 plain non fat yogurt or sour cream
1. Preheat oven to 350. Combine rice, beans, squash, onion, pepper, corn, chilies, cilantro and 4 oz cheese in a large mixing bowl. Season with salt and pepper.
2. Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place in a 9x13 baking dish or lasagna pan. When dish is full, cover enchiladas with green enchilada sauce.
3. Cover with foil and bake for 45 minutes. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve immediately with dollops of yogurt or sour cream.
PER SERVING: 422 cal; 21% fat cal; 10 g fat, 5 g sat fat; 22 g chol.; 687 g carb; 17 g prot; 12 g fiber; 937 mg sodium.
My notes: (Original poster's notes)
This made WAY more filling than that for 12 enchiladas (maybe I should have used bigger tortillas, but mine were just standard corn tortillas.) The taste was very good and somewhat sweet because of the squash, corn, and black beans. I baked the squash yesterday so the prep time was considerably less. I figure it toook me maybe 15 minutes to assemble and the rest of the time was baking. Because I had so much mixture leftover I tore up pieces of pita bread and added it to the leftovers. I also had extra red sauce so I poured that in. (I used up all the green on the enchiladas.) I also threw in some medium red chili powder on the leftover mixture. The leftovers went in a coverened casserole dish and baked with the enchiladas. For the last 10 minutes, I took foil off both and added the cheese.