My boyfriend always thinks I’m being sneaky when I cook up vegetarian dishes, but these enchiladas could easily be chicken enchiladas by just adding some diced chicken breast. I prefer the all-veggie version, and that’s what I’m going to share with you.
These enchiladas are my way to use up the mish mash of vegetables I have at the end of each couple of weeks, before I get my next CSA box. That being said, sometimes I have bell pepper, sometimes I don’t. Sometimes I have zucchini, or sometimes I have spaghetti squash.
You will need:
heavy, leafy greens, like kale, collards, or chard
1/2 can organic black beans
mixed Mexican cheese
1 onion, diced
frozen organic sweet corn
salt and pepper
Toothpicks to make your life easier.
1 can of green chiles or 2 fresh green chilis, chopped
1 small tub Fage yogurt
1 cup vegetarian broth
4 tbsp flour
4 tbsp butter
salt and pepper
What you do:
Dice onions and sauté in pan until translucent. Throw in chopped greens to wilt, then add the frozen corn. Transfer to a large bowl along with diced bell pepper, squash, half a can of black beans and seasonings. Toss in cheese to your liking. Mix.
Place a row of filling in the middle of each tortilla. Roll into an open-ended burrito, fastening with toothpicks so it won’t unroll. Place in a ceramic baking or casserole dish sprayed with cooking spray. Set aside.
In a smaller sauce pot, melt the butter. Add flour and whisk until smooth and bubbly. Add broth, whisking as it bubbles and thickens. You want to make sure it is nice and smooth. Finally, add yogurt and chilis; mix well. Pour evenly over enchiladas. You can top with extra cheese if you like, but I leave mine without. Bake for approximately twenty minutes at 425 degrees.
Serve with additional cilantro or cheese, if desired.