Vegetarian Enchilada

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Vegetable mix:
  • 1 cup yellow onions-julienned
  • 2 tablespoons olive oil
  • 3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces
  • 1 cup button mushrooms, quartered
  • 3/4 cups zucchini, diced to 1/4-inch
  • 1 tablespoon roasted garlic
  • 1/2 cup Yukon gold potatoes, diced 1/4-inch
  • 2 red bell peppers
  • 2 yellow bell peppers, peeled, seeded, and sliced like rajas
  • 1 tablespoon toasted oregano leaves
  • 2 teaspoons epazote, chopped fine
  • 2 teaspoons hoja santa, chopped fine
  • Salt and black pepper
  • Enchilada Assembly:
  • Olive oil
  • 1 cup spinach
  • 2 flour tortillas
  • 1 cup Monterey Jack cheese
  • Green and red chile sauces
Directions
Vegetable mix:

In a large pan over high heat, saute the onions in the olive oil until translucent, then add the poblano and the mushrooms, saute on high until the mushrooms are soft and edible. Add the zucchini and saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients then season and set aside to cool.

Enchilada Assembly:

Put a small amount of olive oil in a pan and saute the spinach on high for one minute or until wilted, then set aside. Warm the tortillas to make them flexible. Fill the tortillas with vegetable mixture and roll them up. Cut the enchiladas in half and set on an oven- proof plate. Cover the enchiladas with both chile sauces and a liberal amount of cheese. Place the plate in the oven or the salamander until the cheese melts.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    Corn tortillas need to be heated for a few seconds in hot oil before assembling. This is where so many people go wrong with enchiladas. So, even though this recipe doesn't tell you to do it, do it. Zucchini does not work for me in enchiladas. It has no place there. Mushrooms, spinach, cheese and onions are fine. Potatoes even work, but more than that is overkill. This recipe is bland and could use cumin and chili powder at least.
    Agree that the recipe, as given, is quite dry and lacks some flavor but I added some cumin powder, paprika and oregano to the vegetable mixture and topped the enchilada with some Trader joe's Enchilada sause and yogurt and it turned out well. Sorry about the Indian twist !
    Oh and also I put the sauteed spinach on top after the veg mix and before the cheese.
    I was disappointed with this recipe. A lot of ingredients and a lot of work (chopping) for little reward. Lacked flavor (basically just tasted like sauteed vegetables in a tortilla) and very dry. I would not make this again.
    I'm a vegetarian and am always looking for flavorful dishes of any sort. My husband encouraged me to try this, although I couldn't see where the flavor would be. It's a rock-solid B+ as is, but I think I can make it better. The recipe's a little vague, so I'll for sure roast two of the sweet peppers. Used chipotle in adobo for the hot peppers. If anybody else tries it, I'll be interested in their efforts to fine tune the recipe.
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