February 9, 2011

Quickie Dinner- Winter Veggie Enchiladas

This time of year, we crave something rich and warm and satisfying for dinner. Make-ahead, freezable and able to go from fridge to oven is a bonus! These versatile and yummy enchiladas fit the bill on all counts and are a thrifty and delicious staple to add to your meal plan!

You can easily use leftovers of all sorts to bulk up the filling of these babies, which is awesomely economical (not to mention yummy). We filled ours with hearty winter greens, some butternut squash that we had hanging around, black beans for protein, half a box of baby arugula and some carrots for crunch and extra vitamin C! Feel free to add or subtract as necessary- be creative! Add some leftover meat, some rice or whatever else strikes your fancy.

Winter Veggie Enchiladas

*Note: this will make two full 9x13 pans of enchiladas. We usually eat one for dinner and freeze the other!

For enchiladas:

12 whole wheat tortillas (medium sized, about 6-inch)

1 butternut squash, peeled, cubed and seeded or 1 bag frozen butternut squash

1 onion, chopped roughly

4 cloves garlic (or to taste), chopped

3 carrots, roughly diced

1 15 oz. can black beans (preferably low-sodium), drained and rinsed

1 box (8-10 oz.) baby portobello mushrooms, chopped (we used these because they were on sale- feel free to substitute!)

1 box frozen kale (or 1 bunch fresh, de-stemmed and chopped), thawed and drained

1 box frozen spinach (or 1 bag fresh, de-stemmed and chopped)

1 box baby arugula (optional- we had it on hand, so we threw it in)

1 15-oz. can diced tomatoes, drained

To make the enchilada sauce:

1 28-oz. can tomato sauce

2-3 tbsp sauce from 1 can chipotle in adobo (reserve the peppers for another use, you just want the sauce)

1 tbsp cumin powder

1/2 tbsp chili powder

salt to taste

Set a pan of water over high heat and bring to a boil. Add in squash and carrots.

Lower heat to medium and cook until just tender. Use a slotted spoon to transfer squash and carrots to a bowl (don't drain water).

Add kale and spinach to the water. Cook for 2-3 minutes or until warmed through. Drain and add kale and spinach to a bowl with the other veggies. Add in the arugula, if you're using it.

In a medium pan over medium heat, add a film of olive oil.

Add in the onion and garlic and cook until just softened.

Add in chopped mushrooms and cook for 2-3 minutes, or until softened.

Add black beans, tomatoes and veggies. Cook until heated through (5 minutes or so). Add in any spices that you like (we use cumin, chili powder, garlic powder and chipotle powder, but it's up to you!). Stir thoroughly and remove from heat. Stir in some cheese (feta, shredded cheddar or Monterey jack would be good) if you would like.

In the same pan, add a can of tomato sauce, the adobo sauce and a few shakes of cumin powder. Taste and add more seasoning, if you would like to. Salt as necessary.

To assemble:

(Preheat oven to 375 if you're baking them right away)

Lay your stacks of tortillas on a large plate.

Place a line of filling down the middle of each tortilla, roll and place in the pan.

You want to snug each rolled tortilla against it's neighbor to ensure that no filling falls out when it's served.

You should be able to fit 6 generously filled tortillas in each 9x13 pan.

Spoon half of the enchilada sauce over each pan of tortillas and cover with cheese, if desired. Cover with foil and bake for 15 minutes. Remove foil and bake for another 5 minutes or until cheese is brown and bubbly.

*If you're freezing these, cover with two tight layers of aluminum foil and freeze. Let thaw for a full day and bake as directed. 

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