Quebec-style vegetable enchilade recipe

History

Enchiladas are a staple of Mexican recipes. Of course, everyone can invent dishes with their own sauce. This is the case with this Quebec-style vegetable enchilade. Tasty like sandwiches, this recipe will please all taste buds.

Ingredients :

• 8 whole grain wheat tortillas

For the stuffing:

• 1 can of cooked red or black beans
• ¼ cup + 2 tbsp. tablespoon of filtered water
• 2 to 3 green onions
• 1 bag of 200g fresh spinach or frozen equivalent
• 2 red and yellow peppers
• 1 large red onion
• 1 cup frozen corn kernels
• 2 cups cheddar cheese

For the Mexican sauce:

• 1 C. tablespoon of tomato paste
• 1 C. tablespoon of flour
• 1 C. tablespoon of organic vegetable oil
• 1 cup reduced salt beef broth
• ¼ cup pumpkin seeds
• ¼ tsp. teaspoon powdered cumin
• ¼ tsp. teaspoon oregano
• A pinch of Chipotle pepper powder
• A pinch of chili pepper
• 1 C. tablespoon chopped parsley
• Salt and pepper

Preparation :

Start with the Mexican sauce. You need to heat the broth, then move on to preparing the sauce. Mix tomato paste, flour and oil in a pan. Then add herbs and spices. You can now pour in the broth and pumpkin seeds. Mix everything. Cook for 3 to 4 minutes. Finish with cumin, oregano and pepper.

For the vegetable stuffing, you must cut the spinach stems and chop the leaves. Pour them into boiling water for 1 minute to blanch them, and let cool quickly. You can squeeze them to remove the water. Dice the peppers and onion. Dip them in vegetable oil. Once warm, take a bowl and mix them with the blanched spinach and corn.

Take cold water to rinse the beans. Reduce them to a coarse puree in a food processor or just with a fork. Don't forget the green onions by adding a little water. You can then spread the tortillas with a layer of this dough and spread the stuffing. Roll each tortilla tightly in it. Place them on the edge of your dish at the bottom. And sprinkle with cheese.

It's time to preheat the oven to 190°C. You can add a little hot sauce to the bottom of the dish. Leave to cook for 15 minutes. The vegetable enchilade should be served hot.