Wednesday, June 1, 2011

Organic Vegetable Enchiladas

Now this meal is a feast! Organic Vegetable Enchiladas: whole wheat tortillas stuffed with fresh roasted veggies, black beans and cheese-- covered with home made red sauce. This is a dish good enough to serve to guests, along with a big tossed green salad. For a real Mexican feel, mix up some Margaritas or a big pitcher of Sangria.

If you are a Vegan, no worries. Just substitute the cheeses with your favorite alternatives. You can also cut back on the amount of cheese in this recipe, if desired. It will still be just as good.

If you are looking to introduce family and friends to meatless eating- this is the dish to serve.

This recipe from Organic Soul yields 10 servings so it's perfect for a crowd.  Enjoy!

  • 4 organic zucchinis, diced

  • 3 oz organic spinach

  • 2 organic carrots, grated

  • ½ organic onion, diced

  • 1 basket (8 oz) organic crimini mushrooms, sliced

  • 1 tablespoon garlic, minced

  • 3 cups organic canned black beans, rinsed and drained 3 times (this helps prevent gas)

  • 2 cups organic vegetable stock

  • 1 cup organic mozzarella cheese, grated or Galaxy Brand Mozzarella -style 'cheese'

  • ½ cup finely chopped fresh parsley

  • 1 teaspoon cumin

  • 10 organic whole wheat burrito sized tortillas

  • 2 cups Parmesan or Vegan alternative to sprinkle on top

  • Red Sauce
    • 2 cans of organic diced tomatoes (15 oz each)
    • 1 can of tomato paste (6oz)
    • ½ organic onion, diced
    • ½ teaspoon salt
    • 1 teaspoon chili powder
    • ½ teaspoon cumin
    • ¼ teaspoon cloves
    • 1 tablespoon finely chopped fresh oregano
    • 1 cup water
    • 1 tablespoon garlic, minced
    1. In a 9X13 pan add the diced zucchini, sliced mushrooms, and diced onion. Put them on the top shelf of the oven with the broiler on to let them roast. Leave the door slightly open so steam can get out. This should take about 10-15 minutes; you will need to stir the pan about every 5 minutes.  Be careful not to let anything burn.
    2. In a large pot over medium-low heat on the stove add the black beans, garlic, stock, grated carrots, roasted vegetables, parsley, and cumin. Let the mixture come to a simmer while stirring occasionally it will take about a half hour to reduce down to a clumpy mixture. Add the grated mozzarella cheese, season with salt and pepper then set aside.
    3. While the vegetable mixture is simmering, work on the red sauce. In a medium sized sauce pan over medium heat, saut├ę the onion and garlic in a little drizzle of oil. Next add the tomatoes, tomato paste, water, oregano, cumin, chili powder, salt, and cloves. Cover and bring to a simmer. Allow the mixture to cook for at least 30 minutes.
    4. Now take a 9X13 pan and pour about half of the red sauce into the pan and spread it around until it is evenly coating the bottom. Take a tortilla and fill it with ¾ cup of the vegetable fillings, some cheese, and about 1-2 tablespoons of sauce. Then roll it into a burrito shape and place it in the pan seam side down. Do this with all 10 tortillas and line them up in the pan so they all fit in one level. You may need to scrunch them to get them all to fit. Pour the remaining sauce all over the tortillas make sure each one is covered fully in sauce. Sprinkle the parmesan cheese or your favorite cheese on top and cover the pan with foil.
    5. Bake  the enchiladas at 325 degrees for 45 minutes. Remove from the oven, uncover and let cool for 5 minutes before serving.
     Meatless Enchiladas! Wholesome. Nourishing. And Cynfully Good.........

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