garbanzopalooza

A blog by ordinary people about living an extraordinary life

Roasted vegetable enchiladas

So, in my last recipe, I used 2 eggplants from a local CSA.  Yet I still had a bowl with 6 eggplants left.  I do enjoy a good eggplant parmesan, but what else could I use these eggplants for?  Meghan came across a recipe for roasted vegetable enchiladas (the link to this Eating Well recipe is here: http://www.eatingwell.com/recipes/roasted_vegetable_enchiladas.html), and I figured, why not change it up by adding the eggplant to the recipe.  Of course, while I was preparing this dinner I was also drafting in 2 fantasy football drafts, so in the end I realized that my recipe left out a few ingredients.  Thankfully however it did not leave out any taste!

Ingredients for the sauce

  • 1 poblano pepper, charred (I actually did not remove the skin)
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground chipotle pepper, (optional)
  • 8 ounces tomatoes, roughly chopped (about 6 roma tomatoes), plus diced tomato for garnish (2 roma tomatoes)
  • 1 cup vegetable broth
  • 1/2 cup packed fresh cilantro, coarsely chopped

To make the sauce, first char the poblano pepper.  I used my stovetop since we have a gas stove, but you can also broil in the oven or grill.  You want to get some nice char on the pepper.  You can then put it in a bowl, covered with plastic wrap and allow it to steam off the skin for 10-15 minutes.  I actually left the skin on, which is totally OK too.  Dice up the poblano.

To a skillet heating over medium heat, add the onions, garlic, salt, cumin, paprika and chipotle powder.  Allow the onions to soften, maybe 10 minutes or so.  Add the chopped tomato, broth and cilantro.  Bring to a low boil and allow to cook for 10-15 minutes, until tomatoes breakdown a bit and the liquid has slightly reduced.  Toss in the poblanos and remove from heat.  Once the mixture has cooled for 5 minutes, puree in a food processor and set the sauce aside.  Be sure to add more seasoning as you see fit (for those who like it spicy, the chipotle powder adds a great kick).

Ingredients for the filling

  • 3 bell peppers, diced (I used 2 greens and a red, but use whatever looks great at the Farmers Market or store)
  • 1 medium eggplant, diced
  • 1/2 cup of yellow onion, diced
  • salt and pepper, olive oil to drizzle
  • 15oz can of pinto beans, rinsed
  • 12-16 corn tortillas

Heat the oven to 425F.  In a roasting pan, add the peppers, eggplant, onion, salt and pepper.  You can also drizzle with a little olive oil.  Roast the vegetables for 30 minutes, tossing after 15 minutes to mix.

Remove the vegetables from the oven and add the pinto beans and about 1/3 of the sauce, mix to combine.  Turn the oven down to 375F.

To assemble the enchiladas, put a thin layer of sauce on the ovenproof baking dish.  To each tortilla, add the vegetable and sauce mix, and roll up.  Arrange the enchiladas in the dish and top with the remaining sauce.  Bake for 15 minutes.

Remove from the oven and serve with cilantro and chopped tomatoes.

 

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This entry was posted on September 6, 2012 by in Recipes and tagged , .
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