Friday, February 15, 2008

Cheese and Vegetable Enchiladas

I love enchiladas and usually make them with chicken but since I gave up meat for Lent, I decided to try throwing together a vegetarian version. These were really good! I might just make these for myself from now on. :)

Makes 2-3 large enchiladas (depending on how much you stuff in the tortillas! They make good left-overs!)

**I didn't take a photo because, from the outside, they looked exactly like the chicken ones I made DH! (ooh, actually, these ones didn't have the cilantro on the top... other than that, they look exactly like the linked ones ;)

1 tbsp. olive oil
1/4 cup onion, chopped (red or white)
1 oz. cream cheese, softened
1/8 cup sour cream
1/4 cup plus 1 tbsp. shredded cheddar or Monterey Jack cheese
3/8 tsp. dried parsley
1/8 tsp. dried oregano
1/8 tsp. freshly ground black pepper
1/4 can diced tomatoes, undrained
1/2 of a fresh tomato, seeded and chopped
1/4 jalapeno, seeded and chopped
1/4 cup black beans (I used the canned ones - drain and rinse)
1/4 cup corn kernels (I used frozen - just dump them in!)
1/8 cup black olives, sliced
1/8 cup bell peppers, diced
4 button mushrooms, chopped
3/4 tsp. chili powder
1/2 cup enchilada sauce
2-3 flour tortillas
1 tbsp. water

1. Heat oven the 350 degrees F.

2. In a medium skillet, heat the olive oil. Add the onion and cook until tender. Add the cream cheese, sour cream, 1/4 cup of cheese, parsley, oregano, and black pepper. Stir until the cheese melts. Stir in canned and fresh tomato, black beans, bell peppers, olives, mushrooms, corn, jalapeno, water, and chili powder.

3. Roll even amounts of the mixture into the tortillas. Arrange in a baking dish. Cover enchiladas with enchilada sauce and sprinkle with remaining cheese. Bake, uncovered, in a 350 degree oven for 20 minutes.

Cool 5-10 minutes before serving.

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