Bean and Veggie Enchiladas with Spicy Local Tomatillo Sauce

19 07 2010

As promised, I have a recipe for you that features one of my recent farmers market finds!  Last week, I picked up some beautiful local tomatillos.  I love to make a big batch of enchiladas to feed a small group, and I usually use a pre-made enchilada sauce.  This time, I decided to make my own with the fresh tomatillos.  This will easily feed 4-5 people. Enjoy!

Bean and Veggie Enchiladas with Spicy Local Tomatillo Sauce

For the  enchilada sauce:
– canola oil spray
– 20 (give or take a few) small tomatillos, whole
– 1 serrano pepper, whole (use 2 if you really like it hot)
– 3 cloves garlic, peeled
– 1 sweet onion, quartered
– 1/2 cup cilantro
– salt and pepper

For the enchilada filling:
– canola oil
– 1 red onion, diced
– 2 bell peppers, diced (I used a red and a green)
– 1 serrano pepper, seeded and minced
– 4 cloves garlic, peeled and minced
– 2 15 oz. cans beans, rinsed and drained (I used black and pinto)
– 1 6 oz. can chopped green chilies
– 1 15 oz. can diced tomatoes, drained
– 1 tbsp chili powder
– 1 tbsp cumin
– hot sauce to taste
– salt and pepper
– 1/2 cup cilantro, chopped
– 1/2 cup dry brown rice, cooked
– juice of 1 lime

To put everything together:
– 8-10 medium-sized flour tortillas
– 8 oz. pepper jack cheese, grated
– canola oil spray

Steps:
– Preheat the oven broiler.
– Make the enchilada sauce. First, remove the papery husks from the tomatillos and rinse them under cold water.

Husked tomatillos

– In a small baking dish, combine the tomatillos, serrano pepper, and garlic. Coat with canola oil spray.
– Broil the tomatillos for about 10 minutes, flipping them around once or twice so they brown all over and soften. Remove and let cool for a few minutes. Remove the top of the serrano pepper, and slice and seed it.
– In a food processor, combine the cooked tomatillos, serrano pepper, garlic, onion, cilantro, and salt and pepper. Blend until smooth, and set aside.

Finished spicy tomatillo enchilada sauce

– Next, get going on the enchilada filling. Preheat the oven to 375 degrees F and heat a large skillet over medium heat. Add a few teaspoons of canola oil to the skillet, then add the onion, bell peppers, serrano pepper, and garlic to the pan. Cook for 7-8 minutes, stirring, until softened.

Enchilada filling ingredients

– Add the beans, green chilies, tomatoes, chili powder, cumin, salt, pepper, and hot sauce. Stir to combine and cook for another 7-8 minutes until everything is cooked through and the flavors are combined.
– In a large bowl, combine the contents of your skillet with the cilantro, cooked brown rice, and lime juice. Stir to combine.
– Start to assemble your enchiladas. Coat the bottom of a 9×13 baking dish with canola oil spray (you may need an additional small baking dish to fit all the enchiladas!). Pop your tortillas in the microwave for 10-15 seconds to soften them.

Enchilada assembly line

– Lay a tortilla flat on a cutting board. Spoon a few tablespoons of enchilada filling into the middle, and then roll up the tortilla. Place tortilla in your baking dish. After you roll one or two, you’ll figure out how much filling you can fit without it all falling out when you try to roll them up. Repeat this process until you are out of tortillas and filling.
– Sprinkle your grated cheese evenly over the enchiladas. Then, spoon the tomatillo sauce evenly over the top of everything.
– Bake the enchiladas for 25-30 minutes, until hot and bubbly around the outside. Remove from the oven and let cool for at least 5 minutes.
– Serve the enchiladas with smashed avocado and additional hot sauce at the table. Enjoy!

Enchiladas, ready to eat!

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2 responses

20 07 2010
billtacular

Holy smokes, those look delicious!

21 07 2010
karen

These looked wonderful and tasted delicious. Looking forward to reading more from you!

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