Sunday, April 18, 2010

South of the Border Goes Healthy


Since we are all looking for good things to eat on our diets, I thought I'd try something different this week. Here's a recipe which has been requested by almost everyone who has eaten my enchiladas. They were my contribution to a family dinner and even the non-vegetarians loved them. Low in fat, low in calories, high in flavor, the fiber rich whole wheat tortillas are wrapped around oven roasted vegetables, enhanced with corn sauce and cheese and topped with green salsa . This post is dedicated to Nicole, who's been waiting a long time for this recipe.


Roasted Vegetable Enchiladas


Corn Sauce:
  • 2 cloves unpeeled garlic
  • 2 10-oz. packages frozen sweet corn (a quality brand)
  • 1 cup low fat milk
  • 1/8 tsp. cayenne pepper
  • salt & pepper to taste
To prepare the corn sauce: Roast the garlic in a skillet over medium high heat, shaking the pan often until the garlic is browned, about 6 minutes.
Add all but 1/2 cup of the corn and roast in the same skillet until lightly toasted. Put the corn, peeled roasted garlic, milk and seasonings in the blender and blend until smooth. Strain through a fine sieve, add reserved corn and set aside.


Enchiladas:
  • 1/4 cup olive oil
  • 8 oz. mushrooms, sliced
  • 2 medium sweet potatoes, cubed (don't bother peeling them)
  • 1 butternut squash, cubed
  • 2 large onions, chopped
  • 1 green pepper, chopped
  • 1 large head of broccoli, cut into florets
  • 1 can 16-oz can black beans or garbanzo beans
  • salt & pepper
  • 1 tsp. ground cumin
  • 3 cloves garlic, minced
  • 1 large jar green salsa (I'm a lazy cook)
  • 1 cup shredded Monterey Jack or JalapeƱo cheese, reduced fat
  • 6 - 8 large whole wheat tortilla (I like La Tortilla Factory)
  • 1/2 cup toasted pumpkin seeds
  • If you like it spicy add a sprinkling of crushed red pepper
Preparation:

Put the veggies in a large roasting pan with olive oil. Toss to coat. Roast in a 425 F oven for 30 minuted, stirring occasionally.

To assemble: put a heaping portion of roasted vegetables in the center of a tortilla, spoon some corn sauce on top, sprinkle with cheese and toasted pumpkin seeds, roll up and place seam side down in a large baking pan.. Repeat with the remaining tortillas, veggies, corn sauce, pumpkin seeds and cheese.

Cover the tortillas with green salsa, top with the remaining cheese and bake, covered with foil, in a 350 F oven for 30 minutes. Uncover and bake 5 minutes longer.

I hope you'll try this recipe and let me know how you liked it.

22 comments:

Karen@WaistingTime said...

This looks so delicious and unusual. I am putting it in my "foods to make when my finicky kids are both out of the house" file. Thanks for sharing.

Niki said...

Those look and sound delicious! I'm putting them on my list of things I want to try =D Thanks for the wonderful recipe!!!

Joan Nova said...

I've never made a corn sauce but it sounds really interesting. You may be seeing on my blog one of these days. :)

Sonya @ Eyes on the Hourglass said...

sounds and looks wonderful. I'll totally have to try these out!

JourneyBeyondSurvival said...

Yum! Do you have to wait and put the green pepper in? Sounds really good. Do you suppose that my kidlets would eat them?

Bobbie's Babbles said...

Wow, that looks and sounds yummy. Can't wait to try this recipe. Thanks for sharing it.

Melissa said...

This looks delicious!! Thanks and I can't wait to try it!!

Laura said...

Thank you for sharing! I love enchiladas, but my version isn't very healthy at all. This looks and sounds wonderful!!!

Big Clyde said...

Can I just order it online from you? Looks tasty and I want it for dinner!

Linda Pressman said...

I like where you claim to be a lazy cook because you don't make your own salsa, right after you gave a list of like 25 ingredients that go into the dish! Not lazy, really! I make my own salsa but I don't make the dishes that go with it!

Miss S. said...

Hello enchiladas! Can't wait to try them.

Paula Rodriguez said...

First your enchilladas look really yummy. I never made corn sauce either nor have I heard of it.

Gonna have to try it really soon. I've started collecting blog recipes and will place them in an old book--just pasting them. Kinda like compiling a cookbook.

Anyways, great recipe.

mistry said...

Thanks for following!

This recipe looks divine, i'm bookmarking the recipe!

miss dende said...

yehaaw...i have try this..yummy..Thanks..i will follow ur blog for another recipes.

Betty Rubble said...

Looks yummy!

CinciMom11 said...

WOW! Those look AMAZING! THanks for sharing the recipe!

Nona said...

This just makes my mouth water. I'm definitely going to add this to my recipe book and call it Ellen Burr's Roasted Veggie Enchiladas. :)

Thanks much.

Kim said...

Gosh, those sound yummo! Certainly on my list for next week. :) Yeah, lazy cook...haha. lol. This is so nutritious too. Thanks for the recipe. :)

Art said...

Oh goodness, I love enchiladas. Those look so magnificent and tasty! I will be saving that recipe for when I have a kitchen to call my own.

♥ Kenz ♥ said...

Wow..yum. I'll definitely try these in the next few days! Thank you!

Nancy said...

your enchiladas look yummy! I make enchiladas for my kids often, they really love them. I am wondering about your recipe though, how do you keep the tortillas from becoming mushy, if they are not fried at all first? (I am mexican and thats the only way we have ever made them.)

Valerie@it'sonly100pounds said...

These look wonderful!!!