Autumn Vegetable Enchiladas will delight vegetarians. They are chock full of seasonal vegetables and finished with a rich and robust Ancho Sauce.
This dish is an example of the versatility of the “Enchilada.” This enchilada was created to utilize vegetables that are plentiful in the fall. It is another example of how attending to the individual elements that go into building a dish, results in a creation that is delicious and nutritionally sound. These enchiladas are rich with deep and subtle flavors and help lay a foundation for good health. Serve these Autumn Vegetable Enchiladas anytime, or experiment with other seasonal vegetables. Always serve with a colorful side salad for an extra nutritional boost.
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| Five 10 oz. Servings |
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This dish is an example of the versatility of the “Enchilada.” This enchilada was created to utilize vegetables that are plentiful in the fall. It is another example of how attending to the individual elements that go into building a dish, results in a creation that is delicious and nutritionally sound. These enchiladas are rich with deep and subtle flavors and help lay a foundation for good health. Serve these Autumn Vegetable Enchiladas anytime, or experiment with other seasonal vegetables. Always serve with a colorful side salad for an extra nutritional boost.
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Ingredients
Autumn Vegetable Enchiladas
- 1 Tbsp. olive oil
- 2 carrots sliced on a bias
- 2 celery ribs chopped
- 1 medium onion sliced
- 1 medium rutabaga peeled and cut into strips
- 1 tsp. granulated garlic
- ¼ tsp. BUENO® Ground Cumin
- 1/8 tsp. cinnamon
- 1 tsp. salt
- 1½ cups water
- 10 BUENO® Corn Tortillas
- Ancho Sauce
Ancho Sauce
- 3 ancho chile pods
- 1 ¼ cups water
- 1- 22.95 oz. can reduced sodium vegetable stock
- ¼ tsp. BUENO® Oregano crushed
- ¼ tsp. granulated garlic
- ¼ tsp. paprika
- 1/8 tsp. salt
- 1- 8 oz. can tomato sauce (no salt added)
- 1 Tbsp. cornstarch
- 1/3 cup water
Servings: 10 oz. Servings
Units:
Instructions
Autumn Vegetable Enchiladas
- Prepare Ancho Sauce below.
- Meanwhile, in a 3 quart sauce pot, heat olive oil over medium high heat. Sauté carrots, celery, onion and rutabaga.
- Add spices and salt. Cook about 8 minutes, stirring frequently.
- Add water. Over low heat, cover and cook 12-14 minutes or until liquid has been reduced and vegetables are tender.
- Warm tortillas. Spread 3/4 cup of fill on one tortilla on individual plate. Top with another tortilla and 1/3 cup of sauce. Repeat for each serving. (Option: Roll individual tortillas if preferred, dividing fill and sauce in two.) Garnish as desired.
- One serving equals one flat enchilada or two rolled enchiladas each with two corn tortillas, 3/4 cup of fill and 1/3 cup of sauce.
Ancho Sauce
- In a small sauce pot, bring 3 chile pods and 1¼ cups water to a boil.
- Remove from heat and steep 10 minutes, covered. Set aside.
- Place vegetable stock in a separate sauce pot and heat over high.
- Add dry spices, salt and tomato sauce to the stock and bring to a simmer.
- Meanwhile, remove the ancho chile stems. Puree chiles with the liquid they steeped in until smooth.
- Stir in ancho chile puree to stock mixture.
- In a small bowl, add cornstarch to 1/3 cup water to make a slurry.
- Add slurry to stock mixture and cook over medium heat 4 minutes.
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