VEGETABLE ENCHILADAS

These cheesy Vegetâble Enchilâdâs âre truly the best, with their flâvorful homemâde sâuce mâde in just 5 minutes, ând loâded vegetâble ând cheese filling!

INGREDIENTS
ENCHILÂDÂ SÂUCE:

• 3 tâblespoons olive oil
• 1 tâblespoon ground cumin
• 2 teâspoons âdobo seâsoning
• 1/2 teâspoon gârlic powder
• 1/2 teâspoon white pepper
• 1/4 teâspoon ground coriânder
• 1/4 teâspoon blâck pepper
• 1/4 cup âll purpose flour
• 6 oz cân tomâto pâste
• 3 cups vegetâble broth

ENCHILÂDÂS:

• 2 tâblespoons olive oil
• 2 cloves gârlic, minced
• 1 lârge yellow onion, diced
• 1 lârge bell pepper (yellow, orânge or red), diced
• 2 cups fresh (or frozen) corn
• 1 teâspoon âdobo seâsoning
• 1/4 teâspoon cumin
• 1 (15 oz) cân blâck beâns, rinsed ând drâined
• 1 6 oz bâg fresh bâby spinâch
• 1/2 cup cilântro, chopped
• 16 oz fiestâ blend cheese
• 16 (6 inch) corn tortillâs

INSTRUCTIONS

1. In â medium sâucepân, heât olive oil over medium-high heât. Âdd cumin, âdobo, gârlic powder, white pepper, coriânder, blâck pepper, flour, ând tomâto pâste.
2. Cook, whisking constântly, for 1 minute. Whisk in the broth ând bring to â boil. Reduce to â simmer ând cook until slightly thickened, âbout 5 minutes. Set âside.
3. Full instructions see thenovicechefblog.com

Artikel Terkait

VEGETABLE ENCHILADAS

4/ 5

Oleh Asrifood

August 31, 2019 Komentar