Veggie Enchiladas

by waterdown

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INGREDIENTS

4 Tortillas
1/2 cup Colby cheese ; grated
1 1/4 cup Baby spinach ; tightly packed
2 tablespoons olive oil
8 ears Baby corn ; sliced
1/4 cup Frozen peas ; thawed
1 Red bell pepper ; halved, seeded and diced
1 Carrot ; diced
1 Leek ; sliced
2 cloves Garlic ; sliced
1 Red chile ; chopped
Salt and pepper
1 1/4 cups Strained tomatoes
2 Shallots ; chopped
1 clove Garlic ; crushed
1 1/4 cups Vegetable bouillon
1 teaspoon Superfine sugar
1 teaspoon Chili powder

Servings

INSTRUCTIONS

1 To make the filling, blanch the spinach in a pan of boiling water for 2 minutes,drain well and chop.

2 Heat the oil in a skillet and saute the baby corn ears. peas, bell pepper, carrot,

leek, garlic, and chile for 3-4 minutes,stirring briskly. Stir in the spinach and

season well with salt and pepper to taste.

3 Put all of the sauce ingredients in a pan and bring them to a boil. stirring

constantly.Continue to cook over high heat for an additional 20 minutes.

stirring until the sauce has thickened and reduced by a third.

4 Spoon a quarter of the filling along the center of each tortilla. Roll the

tortillas around the filling and place in an ovenprwf dish, seam-side down.

5 Pour the tomato sauce over the tortillas and sprinkle the grated cheese on

top. Cook in a preheated oven 350F for 20 minutes or until the

cheese is bubbling and golden. Serve the enchiladas immediately.

NOTES

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Veggie Enchiladas

4  Tortillas 
1/2 cup Colby cheese grated
1 1/4 cup Baby spinach tightly packed
2 tablespoons olive oil 
8 ears Baby corn sliced
1/4 cup Frozen peas thawed
1  Red bell pepper halved, seeded and diced
1  Carrot diced
1  Leek sliced
2 cloves Garlic sliced
1  Red chile chopped
  Salt and pepper 
1 1/4 cups Strained tomatoes 
2  Shallots chopped
1 clove Garlic crushed
1 1/4 cups Vegetable bouillon 
1 teaspoon Superfine sugar 
1 teaspoon Chili powder

1 To make the filling, blanch the spinach in a pan of boiling water for 2 minutes,drain well and chop.

2 Heat the oil in a skillet and saute the baby corn ears. peas, bell pepper, carrot,
leek, garlic, and chile for 3-4 minutes,stirring briskly.  Stir in the spinach and
season well with salt and pepper to taste.

3 Put all of the sauce ingredients in a pan and bring them to a boil. stirring
constantly.Continue to cook over high heat for an additional 20 minutes.
stirring until the sauce has thickened and reduced by a third.

4 Spoon a quarter of the filling along the center of each tortilla. Roll the
tortillas around the filling and place in an ovenprwf dish, seam-side down.

5 Pour the tomato sauce over the tortillas and sprinkle the grated cheese on
top. Cook in a preheated oven 350F for 20 minutes or until the
cheese is bubbling and golden. Serve the enchiladas immediately.

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Nutrition

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Serving Size: 1 Serving (367g)
Recipe Makes: 4

Calories: 514
Calories from Fat: 104 (20%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 2.9g
Cholesterol 13.4mg		4 %
Sodium 298.6mg		10 %
Potassium 836.9mg		22 %
Total Carbohydrate 92.3g		27 %
	Dietary Fiber 14.2g	57 %
	Sugars, other 78.1g
Protein 16.3g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 514

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