…south of the border if you please?
today i’m going to share with you one of my all-time favorite things to cook. it’s delicious, a little healthy (but not too much), vegetarian, and it’s not hard.
these portobello enchiladas have gotten me through several nights cooking for roommates in college and busy weeks in grad school where i can eat the leftovers for every meal!
here’s what you need:
- 2 packages of portobellos (i used sliced baby ‘bellas this time because they were cheapest)
- 1 red pepper, diced
- 1 green pepper, diced (i used two green because the red ones were ridiculously expensive)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 quart (32oz) stewed tomatoes
- 2 T olive oil
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp oregano
- pinch cinnamon
- pinch cayenne pepper
- shredded mexican cheese (i use reduced fat cheese)
- 15 oz fat-free refried beans
- light sour cream
- enchilada sauce (a packet of the dry mix)
- whole wheat tortillas
1. this recipe takes a bit of prep work, so first thing to do is prepare your vegetables (or have your fiance do it!) and preheat your oven to 350*.
2. open the cans of tomatoes, drain the juice into a separate bowl. add the enchilada dry mix to the tomato juice and set aside.
3. warm olive oil in a large pan and saute onion, pepper, and garlic until crispy
4. add spices to coat vegetables & adjust seasoning to your preferences
5. add mushrooms to the pan and cook breifly
6. add tomatoes and mix vegetables well until tomatoes are warmed throughout
now comes the fun part! building the enchiladas.
use a baking dish (glass or metal is fine – we had to use both since brad and his roommates have limited cooking supplies!) and layer the enchiladas. now, there are two methods for doing this – you can do whichever you prefer! you can make the enchiladas like a casserole, and lay the tortillas flat on the bottom of the pan and layer all ingredients on that OR you can make individual enchilada rolls in each tortilla, which is what i always do!
so, in each tortilla, layer:
- refried beans
- sour cream
- vegetable mixture (i call this the guts of the enchiladas)
- a sprinkle of cheese
- a drizzle of the enchilada sauce that you made earlier
- if you’re making casserole-style enchiladas, you would put another layer of tortillas on top
now close the shells and seal the edge with some refried bean “glue”. begin assembling the next shell. once your pan is full, drizzle the remaining enchilada sauce over the tops. sprinkle cheese over the top.
bake at 350* for 30 minutes or until cheese is melted and tortillas are crispy on top.
enjoy a glass of wine while waiting.
when they are ready to come out of the oven, they will be VERY messy to deal with!
we use a spatula to remove them from the pan. depending on the size of your tortillas, you could have some very big enchiladas. brad and i shared one for dinner.
top with sour cream, salsa, guacamole, etc. whatever sounds delicious to you. we used sour cream and guac. (don’t mind the photo – the first one always falls apart when you take it out of the pan)
and enjoy while keeping a puppy away from your plate.
if you are like me and cook for only one or two, you will have a lot of leftovers. these keep really well in the refrigerator for up to a week (and are still edible for a bit longer than that – not that i would know or anything!).
note: i made these as healthy & low in calories as possible by using fat-free refried beans, whole wheat tortillas, light sour cream, and reduced fat cheese. also, use a little portion control when building the enchiladas (light on the beans, sour cream, and cheese and go heavy on the veggies) to reduce the calories.
what is your absolute favorite meal to make for yourself?
these enchiladas are definitely mine. i don’t get sick of them, even after having leftovers for a week!