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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Friday, July 15, 2011

Veggie Enchiladas

In case you're doing Meatless Monday (I realize its actually Friday), here's a nice little recipe to add to you repertoire.  You won't miss the meat in these, I promise!  This is a great base recipe to build on.  The possibilities are endless, I added a few mushrooms to mine.  Get cooking! Ole!

Veggie Enchiladas 
adapted from Annie's Eats

For the sauce:
1 tsp. vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
2 tsp. sugar
2 (8 oz.) cans tomato sauce
½ cup water

For the filling:
1 (15 oz.) can black beans, drained and rinsed
1 tbsp. vegetable oil
1 medium onion, chopped
1 bell pepper, seeded and chopped fine
3/4 baby portabellos, chopped
3 cloves garlic, minced
1½ cups enchilada sauce (above), divided
1 cup finely crumbled queso fresco
½ cup minced fresh cilantro
¼ cup drained chopped canned green chiles
Salt and pepper

For assembly:
10 flour tortillas
1 cup shredded cheddar cheese
To make the enchilada sauce, heat the oil in a saucepan over medium-high heat.  Add the onion and cook until softened, about 5 minutes.  Stir in the garlic, chili powder, cumin and sugar and cook 30 seconds.  Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste.

Preheat the oven to 450˚ F.  Transfer half of the black beans to a bowl and mash with a fork until almost smooth.  Set aside.  Add oil to a large skillet and heat over medium-high heat.  Add the onion and bell pepper and cook until slightly softened, 5-7 minutes.  Add the mushrooms and cook just until tender, 5 minutes more.   Stir in the garlic and cook 30 seconds.  Stir in the mashed beans and remaining whole beans and cook until warmed through.

Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, queso fresco, cilantro and green chiles.  Season with salt and pepper to taste.

To assemble, microwave the tortillas until warm and pliable, about 30 seconds.  Place 1/3 cup of the filling mixture down the center of one tortilla.  Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down.  Repeat with the remaining filling and tortillas.  Pour 1 cup of the sauce over the enchiladas, spreading evenly.  Sprinkle the shredded cheddar over the top of the sauce.  Cover with foil and bake until the enchiladas are heated through, about 10 minutes.  Remove the foil and continue to bake 10 minutes more or until cheese is melted. Sprinkle top with additional queso fresco and cilantro.



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