I love Mexican food but there’s only one Mexican restaurant in this city. I’ll admit that one is better than none, but they charge well over $20 US for a veggie burrito. It’s an ok burrito, but it’s not mindblowingly delicious, and I doubt it will star in any of my future food fantasies.
In the absence of Taco Bell, or a reasonably priced Mexican restaurant, I’ve been making my own Mexican food at home. All things considered, these veggie enchiladas aren’t too bad from a fat and calories standpoint, and they’re muy delicioso…
The chances of finding canned enchilada sauce in Denmark fall somewhere between slim and none, so I make my own.
Homemade Enchilada Sauce Recipe
2 T flour
5 t chili powder
1 1/2 t cumin
2 t garlic powder
1/2 t salt
1/4 t black pepper cayenne pepper (to taste)
1 can tomato paste (6 oz)
2 1/4 cups veggie stock
Melt the butter in a sauce pan, then add the flour, and brown to make a roux. Add the spices/seasonings and tomato paste, stir until blended with the roux. Gradually add the veggie stock, stirring constantly and bring to a boil. Reduce heat and simmer, stirring occasionally, until it thickens.
Veggie Enchilada Recipe
1 red or green pepper, chopped
1 garlic clove, pressed
1 1/2 cups black beans (drained & rinsed)
1/2 cup salsa
1/2 cup frozen corn
1/3 cup creme fraiche
1 t cumin
1/2 t oregano cayenne pepper (to taste)
corn tortillas
enchilada sauce
shredded cheddar cheese
olive oil
Heat a bit of olive oil in a skillet, then add the onion and pepper and cook for a couple minutes. Add the garlic, cumin, and oregano and continue to cook until the onions and peppers are soft.
Stir in the black beans and salsa, cook until heated through. Mash the black beans a little, leaving some broken and some whole, then add the corn and cook until it’s heated through. Stir in the creme fraiche.
Spray a large baking pan with cooking spray, then coat the bottom with enchilada sauce. Spoon the filling mixture down the middle of each tortilla, then roll closed, leaving the ends open and place them seam side down in the baking dish.
Pour the rest of the enchilada sauce over the top. Cover and bake at 350 degrees for 25 – 30 minutes, or until it starts bubbling. Sprinkle with shredded cheddar and bake uncovered until the cheese melts.
Anonymous says
Tell us about the castle in your header!!!!
FuNkY MoMmY says
Thanks for stopping by my blog…how did you find me? I love your recipes…I am trying to eat more Vegetarian meals….see you soon!
Sage says
Anonymous, I will post about the castle soon, I have lots more photos :)
FuNky MoMmy, Thanks for coming by and I’m happy you like my recipes. I linked to you from another blog, Bluebirdbaby, maybe?
~Sage
Barbara says
Another great recipe, Sage. I am going to print it out now. I still make your delicious black bean rice dish often. I just bought some creme fraiche to try out your quiche recipe. Thank you!
Sage says
Hi Barbara,
You’re so welcome! I’m glad you like the other recipe, hope you like these two as well :)
More to come. I’ve been experimenting with Thai inspired dishes and pizza, and that falafel update is coming…
~ Sage