Open-faced Vegetable Enchiladas

October 26th, 2014

enchilada

Forever on the look out for healthy, easy family dinners, I saw a recipe on two peas and their pod for Open-Faced Enchilada Veggie Quesadilla (say that 10 times fast!). Amber, at Sprinkled with Flour, originally published the recipe. And this is my own version of an open-faced vegetable enchilada.  This dish is great for dinner, a hearty snack, or even breakfast (think breakfast burrito with ham, egg, and cheese).

What I like about these enchiladas is that they are really easy to make and the kids can help out in the kitchen too. You can fill them with whatever you like . . . I used onions, red pepper, black beans and spinach on a corn tortilla (gluten-free) when I made them for myself and onions, red pepper, black beans, corn, avocado and sour cream on a flour tortilla when we made them in cooking class. You can add olives, jalapenos, tomatoes, peas, chicken, rice, salsa, etc.

I often have tortillas of some sort in my fridge, along with some vegetables and cheese. Sometimes I even have a cooked vegetable mixture of peppers, onions, and pickled jalapenos that I make for omelets (and keep in the fridge) but could easily use here. I can usually whip these up without even going to the market, which is great especially for those busy nights when carpooling doesn’t stop until after 8 pm.  I’d love to hear how your family eats their enchiladas . . .

pepper and onion mixture

Open-faced Vegetable Enchiladas

INGREDIENTS:
2 tablespoons canola oil
1 onion, diced
2 peppers, diced
¼ cup black beans
2 large bunches spinach
Salt
Cooking spray
8 corn tortillas
1-12oz. bag shredded cheese (Cheddar, Monterey Jack, or a Mexican Blend)

DIRECTIONS:

Heat the oven to 350 degrees.

Heat a large skillet and add the oil. When hot, add the onions and sauté about 5-8 minutes or until translucent. Add the pepper and sauté another 5-8 minutes or until soft. Add the beans and spinach and sauté another few minutes. Season mixture with salt.

Using a lined cookie sheet, spray the corn tortillas with cooking spray and bake in the oven for 3-5 minutes. Top with some enchilada sauce, then a large scoop of the onion and pepper mixture, and then a generous amount of shredded cheese. Return to the oven for about 3-5 minutes. Cheese should be melted and gooey. Serve hot with sliced avocado, shredded iceberg lettuce, and sour cream.

Enchilada Sauce (from www.theculinarylife.com)

I’ve scaled back the seasoning on this sauce to make it more palatable for kids. If you like your sauce spicy add a bit more chili powder and cayenne pepper. You can try experimenting with different kinds of dried pepper or maybe add some chopped cooked green chili peppers.

INGREDIENTS:
2-tablespoon canola oil
1 onion, diced
3 cloves garlic, sliced
1 26oz. box diced (Pomi) tomatoes
1-tablespoon chili powder
1-tablespoon dried oregano
2 teaspoons cumin
½ teaspoon cayenne pepper
Salt and pepper

DIRECTIONS:

Heat a deep-bottomed skillet and add the oil. When hot, add the onions and sauté about 5-8 minutes or until translucent. Add the garlic and sauté another minute. Add the rest of the ingredients and simmer about 5 minutes. Puree in a blender and set aside.

 

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