CARLI'S VEGETARIAN ENCHILADAS
Note: This recipe I wrote just tied for first runner-up in a recipe contest judged by chef Michael Lomonacoon on the The Leonard Lopate Show (a local NYC public radio show)
Yield: Makes about 4 large enchiladas. Enjoy with ice cold sangria!
- Cheddar cheese, shredded
- Pepper jack cheese, shredded
- Annie’s Naturals Roasted Red Pepper Vinaigrette (1/2 bottle)
- Large flour tortillas
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 yellow Bell Pepper chopped
- 2 sweet potatoes peeled and chopped
- 1 onion chopped
- 3 cloves of garlic, pressed
- Tapatio hot sauce
- Red chili pepper flakes
- 1/2 Packet of Taco Seasoning
- Olive Oil
- 2% milk (1 cup)
1. Preheat oven to 350 degrees F.
2. Heat oil in a wok and add red & yellow peppers, onion, sweet potatoes and zucchini. Stir fry for 1-2 minutes then add some of the taco seasoning. Cook on medium heat while you prepare the sauce.
3. In a medium sauce pan mix Annie’s Naturals Roasted Red Pepper Vinaigrette
3 cloves of Garlic pressed, salt, pepper, Tapatio hot sauce, red chili pepper flakes, honey and cinnamon all to taste.
Be sure to make enough sauce to cook vegetables with, soak tortillas in and cover enchiladas. I think the key to the delicious spicy flavor is the Tapatio hot sauce, so if you like spice be generous with this, but keep tasting as you go as not to go overboard. I like to add 2% milk and flour to the sauce to thicken it.
4. Once sauce is mixed add some to the vegetables, cook vegetables until they are slightly soft (this is matter of preference.)
5. Keep simmering sauce at low heat.
6. In a separate dish soak tortillas in some of the sauce, make sure they are really covered with sauce.
7. Line a large glass baking dish with some sauce.
8. Lay down tortillas one at a time and fill with two or three large spoon fulls of vegetables. Roll up and fold corners under.
9. Cover enchiladas with both types of cheese and sauce. (I like to save a little sauce to pour over after they are cooked).
10. Bake for 20-30 minutes, until the cheese is golden and slightly crispy. (Some prefer a softer, more melty texture, but I like them slightly crispy.)