I made these delicious enchiladas today for Cinco de Mayo. Filled with peppers, onion, corn, and meat less chorizo, topped with cheese and garnished with chopped tomatoes and avocado. Such a filling dinner!
Ingredients for 4 servings :
1 onion, chopped
1 clove garlic, minced
2 Cups fresh or frozen corn
1/ 4 red pepper, chopped
1/4 green pepper, chopped
1 Cup vegetarian chorizo ( I used Trader Joe's)
salt to taste
1 teaspoon cumin powder
1 teaspoon chili powder
1 (10-oz.) can enchilada sauce
juice of 1/2 lime
8 flour tortillas
2/3 Cup shredded Monterey jack cheese
1/3 Cup shredded cheddar cheese
For Garnishing:
1 Cup diced tomatoes
1 avocado, sliced
1/4 C chopped fresh cilantro
Method:
1. Preheat oven to 350 degrees F. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook until soft.
2. Stir in garlic and cook until fragrant, 1 minute. Add peppers and cook for 3 minutes.
3. Add corn, chili powder, cumin powder, and salt. Cook for 5 minutes.
4. Next, add the chorizo. Cook for 5 minutes.
5. Stir in 1/4 cup of enchilada sauce, and lime juice. Cook for 2 minutes.
6. Pour half of the remaining enchilada sauce into a 9"x 13" baking dish and spread into a thin layer. Spoon a large scoop of vegetable mixture into the center of each tortilla and roll up tightly. I sprinkled some farmers cheese on top of the vegetable mixture.
7. Place rolled up tortillas side by side in the baking dish. Top with remaining enchilada sauce and cheese. Bake until cheese melts, 15 minutes.
9. Garnish with tomatoes, avocado, and cilantro before serving.
Notes:
You can use zucchini and black beans instead of chorizo.
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