Vegetarian Enchiladas

It was very icy on Tuesday night, and I really didn't feel like braving the roads to head out and pick something up for dinner.  I scrounged some things out of my cabinets and refrigerator and put together the most amazing vegetarian enchiladas, ever.  These are not smothered in cheese--my husband and daughter are allergic to dairy products.  These are the honest to goodness, amazingly tasty enchiladas that we had for dinner!  Easy, fast, and on the table within 45 minutes.

Vegetarian Enchiladas

1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium red pepper, diced
1 heaping tsp. minced garlic
1 can of chopped green chiles
1 28 ounce can corn kernels
1 32 ounce can of vegetarian refried beans
1 tsp. cumin
1 tsp. black pepper
1/2 tsp. salt
corn tortillas
Enchilada Sauce - recipe follows

1) Pre-heat the oven to 350*.
2) Saute the bell peppers, garlic and onion in a large skillet over medium-low heat.
3) As the onions begin to turn translucent, add the corn and the green chiles.  Stir together, mixing thoroughly.
4) Add the refried beans.  The mixture will be very thick, and can burn easily.  Keep heat on med-low, and stir frequently.
5) Add cumin, salt, and pepper. (Adjust accordingly if you like it spicier or milder.)
6) Lower the heat, and allow the mixture to simmer for 20 minutes, stirring occasionally.  Remove from heat when time is finished.

While the bean mixture is simmering, make the enchilada sauce.  Sure, you can buy the stuff in cans at the store, but this is better for you, and doesn't take long to make.  (Recipe follows this.)

Cover the bottom of the cooking pan with a layer of enchilada sauce.

One at a time, spread each corn tortilla with about 1/3 cup of the bean mixture.  Spread the mixture down the middle of each tortilla.  Roll the tortilla up, and place it, seam side down, in the pan.
(note- the corn tortillas WILL break apart.  That's okay. They're all going to snuggle up against each other in the pan, anyway.)

Fill each corn tortilla with the bean mixture, snugging the enchiladas up against each other, until the pan is full.  I usually have enough space left at the top of my pan to add 2 more enchiladas.  I use it.  I fill every available space with enchiladas.

Cover the entire mixture with more enchilada sauce.  If you made your sauce from scratch, don't use the entire pan!  You'll drown these guys!  Instead, Use about a cup to a cup and a half of sauce, spread evenly across the entire pan.

Put the entire yummy mixture into the oven and let it bake for 15 minutes.

Enjoy!

Note- If you want to punch this up, or stretch it out, add a cup of cooked rice to the bean mixture after the mix is cooked, but before you layer into the tortillas.  Stir thoroughly to incorporate before you spread it into the tortillas.

If you really want cheese on your enchiladas, add it to the pan, over top of the sauce, before you put it into the oven.


Enchilada Sauce
Make sure you have all of the ingredients measured and lined up before you begin!
 
Olive oil- enough to cover the bottom of the pan.  Rachael Ray would say "a turn of the pan".
2 TBSP Cornstarch
1/3 cup chili powder
3 cups veggie broth
14 ounce can tomato sauce  (or whatever size that is - not the small, 8 ounce can, but the next size up)
1 TBSP cumin
1 TBSP oregano

• In a sauce pan over med heat, stir the olive oil and cornstarch together until the cornstarch begins to brown.  You're toasting it.  It should take about a minute - keep a very close eye on it so it doesn't burn!
• Add the chili powder, stir constantly for another minute.  Remember, you're toasting the spices to bring out their full flavor.
• Add 3 cups of veggie broth  (I used 3 cups of water and 3 vegetable bullion cubes.)
• Add the tomato sauce, cumin, and oregano, stirring to make certain all of the spices are incorporated into the liquid.
• Bring everything to a boil, stirring frequently. (You can raise the heat here, if you need to.)
• Lower heat and simmer for 15 minutes, stirring occasionally.

 Note- last one, I promise!  If I had any veggie broth cubes left over, I would have used 3 or 4 of them here.  I would have thawed them in the microwave before beginning the sauce.  If it didn't measure up to the full 3 cups, I'd add water to the thawed broth cubes to make 3 cups.)