Tuesday, September 11, 2012

Pinto Bean Enchiladas

This recipe has tons of vegetables and a smokey seasoning. For some reason pinto beans go really well with the other ingredients in these. I love this topped with my Guacamole, but top yours with whatever you want.

1 recipe Pinto Beans Straight Up or 2 15 oz. cans of pinto beans, drained and rinsed
1 large yellow onion, diced
2 medium zucchini, quartered lengthwise and diced
2 poblano peppers, seeded and diced
4 jalapeno peppers, sliced into thin rounds (or green bell pepper if you don't like heat)
8 oz. crimini or button mushrooms, diced
2 tomatoes diced with their juice
1/2 tsp. sea salt
1 1/2 tsp. chili powder
1 tsp. chipotle chile powder (or more regular chili powder)
1/2 tsp. ground cumin
1/4 tsp. ground corriander
1 tsp. dried oregano
1/4 tsp. black pepper
3 Tbsp. chipotle hot sauce or chipotle flavored salsa
Juice of 1 fresh lime
A handful of fresh cilantro, minced
10-12 whole wheat tortillas (it just depends on how full you stuff them)
28 oz. enchilada sauce, home made or purchased (my favorite vegan store bought brand is Carlito's)

1) Preheat the oven to 350 degrees. Heat a little oil in a large skillet or pot and saute the onion, peppers, zucchini and mushrooms for about 10 minutes, until softened. Add the tomatoes, chipotle hot sauce or salsa and all of the herbs and spices and toss to coat. Turn the heat off and add the lime juice and cilantro and toss to incorporate.

2) Place 1/3 of the enchilada sauce at the bottom of an 8x12 or 9x13 inch baking dish and create an assembly line with the pinto beans, vegetable filling and tortillas.

3) Place several tablespoons of the beans in the center of a tortilla and top with several spoons of the vegetable mixture. Then roll the tortilla up and place it seam side down in the prepared baking dish. Repeat until the baking dish is filled. (Note: if you have extra beans and vegetables you can mix them together and make a breakfast hash with them the next morning or eat them over brown rice or millet for lunch).

4) Spoon the remaining enchilada sauce over the top of the enchiladas making sure to cover the tortillas completely so they won't dry out, and then cover the dish with foil and place in the oven for 25 minutes. Spray the foil with a little oil to keep it from sticking if you want.

5) Remove the foil, add vegan cheese if you are using any, and bake, uncovered, for an additional 5-10 minutes until lightly browned and bubbling at the edges.

Serve topped with guacamole, salsa, vegan cheese or sour cream, or whatever else you like. This makes about 6-8 servings.

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