Market Vegetable Enchiladas

Market Vegetable Enchiladas Recipe - Authentic Mexican Cuisine

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Market Vegetable Enchiladas are a delicious and nutritious dish that is perfect for a vegetarian meal. Packed with a variety of fresh vegetables and flavorful spices, these enchiladas are sure to satisfy your taste buds.

History

Enchiladas have been a popular dish in Mexican cuisine for centuries. Traditionally made with meat, cheese, and a chili sauce, enchiladas have evolved over time to include a variety of fillings, including vegetables. Market Vegetable Enchiladas put a modern twist on this classic dish by using a mix of fresh, seasonal vegetables.

Ingredients

0.5 cup of peeled and diced sweet potatoes
2 tbsp of olive oil
2 medium onions, diced
2 tbsp of minced garlic
1 small yellow squash, diced
1 small zucchini, diced
2 tbsp of chopped cilantro
1 tbsp of chopped fresh basil
3 tbsp of ancho chile purée
1 papaya, peeled, seeded and diced
4 poblano chiles, roasted, peeled and seeded
2 red bell peppers, roasted, peeled, seeded and diced
2 yellow bell peppers, roasted, peeled, seeded and diced
2.5 cups of grated monterey jack cheese
vegetable oil for softening tortillas
18 x 6 inches corn tortillas

How to prepare

Preheat the oven to 350°F (177°C).
Bring a saucepan of water to a boil.
Add the sweet potatoes and cook for 5 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Add the onions and garlic and cook, stirring often, until lightly browned, about 2 minutes.
Add the squash and zucchini and cook, stirring often, for 30 seconds.
Add the cilantro, basil, ancho purée, papaya, poblanos, bell peppers, and the reserved sweet potatoes.
Cook for 30 seconds. Remove from heat.
Add 1 cup of cheese, season with salt and freshly ground pepper to taste, and mix thoroughly. Set aside.
In a medium skillet, pour enough vegetable oil to come 0.25 inch up the sides.
Over medium heat, bring the oil to just smoking.
Using tongs, dip each tortilla in the hot oil for 5 seconds, then drain on paper towels.
Transfer the tortillas to a work surface, being careful not to overlap them.
Divide the vegetable mixture evenly among the tortillas and roll up to form enchiladas.
In a baking dish, place the enchiladas seam side down in snug rows.
Sprinkle the remaining cheese on top. Cover with foil.
Bake in the oven until the cheese has melted, about 8 minutes.
Serve the enchiladas topped with salsa and/or guacamole.

Variations

Add black beans or corn for extra protein and fiber.
Use different types of cheese, such as Monterey Jack or queso fresco, for a unique flavor.
Top the enchiladas with a homemade salsa or avocado crema for added freshness.

Cooking Tips & Tricks

Be sure to roast and peel the poblano and bell peppers for a smoky flavor.

- Adding ancho chile purée gives the enchiladas a rich and spicy kick.

- Pre-cooking the sweet potatoes ensures they are tender and fully cooked in the final dish.

Serving Suggestions

Serve these enchiladas with a side of Mexican rice and a fresh salad for a complete meal.

Cooking Techniques

Roasting the poblano and bell peppers adds a smoky flavor to the dish.

- Pre-cooking the sweet potatoes ensures they are tender and fully cooked in the final dish.

- Frying the tortillas briefly in oil helps them hold their shape when rolled.

Ingredient Substitutions

Substitute butternut squash or pumpkin for the sweet potatoes.

- Use any variety of summer squash in place of the yellow squash and zucchini.

- Swap out the ancho chile purée for chipotle peppers for a spicier kick.

Make Ahead Tips

Prepare the vegetable filling and assemble the enchiladas up to a day in advance. Cover and refrigerate until ready to bake.

Presentation Ideas

Top the enchiladas with a sprinkle of fresh cilantro and a dollop of sour cream for a colorful and appetizing presentation.

Pairing Recommendations

Pair Market Vegetable Enchiladas with a refreshing agua fresca or a cold Mexican beer for a complete meal.

Storage and Reheating Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Market Vegetable Enchiladas contains approximately 350 calories.

Carbohydrates

Market Vegetable Enchiladas are a good source of carbohydrates, with each serving containing approximately 30 grams.

Fats

Each serving of Market Vegetable Enchiladas contains about 15 grams of fat, primarily from the olive oil and cheese used in the recipe.

Proteins

These enchiladas provide a moderate amount of protein, with each serving containing around 12 grams.

Vitamins and minerals

Market Vegetable Enchiladas are rich in vitamins and minerals, including vitamin A, vitamin C, and potassium from the variety of vegetables used in the recipe.

Alergens

This recipe contains dairy (cheese) and wheat (tortillas) allergens.

Summary

Overall, Market Vegetable Enchiladas are a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Market Vegetable Enchiladas are a flavorful and nutritious dish that is perfect for a vegetarian meal. Packed with fresh vegetables and spices, these enchiladas are sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, and I was strolling through the bustling farmer's market in my small town. The vibrant colors of fresh produce caught my eye, and I couldn't resist buying an assortment of vegetables – juicy tomatoes, crisp bell peppers, sweet corn, and fragrant cilantro.

As I made my way home, I couldn't help but think about what I could create with these beautiful ingredients. I decided to make vegetable enchiladas, a dish that I had heard about but had never attempted to make myself. I remembered my mother making them when I was a child, and the delicious aroma that filled our kitchen as she cooked.

I rushed home and dug through my recipe collection, searching for a vegetable enchilada recipe. I couldn't find one that suited my taste, so I decided to create my own. I chopped up the vegetables, sautéed them in a skillet with some spices, and rolled them up in corn tortillas. I topped them with a homemade enchilada sauce and a generous sprinkling of cheese before baking them in the oven until they were bubbly and golden brown.

The first bite of the vegetable enchiladas brought back memories of my childhood. The flavors were rich and satisfying, the vegetables tender and flavorful. I knew that this recipe would become a staple in my kitchen, a dish that I would make time and time again.

Over the years, I have perfected my vegetable enchilada recipe, adding new twists and variations to keep it fresh and exciting. I have shared it with friends and family, who have all raved about its deliciousness. Each time I make it, I think back to that warm summer day at the farmer's market, where I found the inspiration for this wonderful dish.

One of my favorite memories of making vegetable enchiladas was when my granddaughter, Sarah, came to visit me. She had always been curious about my cooking and loved to help me in the kitchen. I decided to teach her how to make vegetable enchiladas, passing down the recipe to another generation.

As we chopped vegetables and stirred the sauce together, I shared stories with Sarah about how I had discovered the recipe and the memories it held for me. She listened intently, soaking up every detail as she helped me assemble the enchiladas.

When we finally sat down to eat, Sarah's eyes lit up as she took her first bite of the vegetable enchiladas. She exclaimed, "Grandma, these are amazing! I can't believe I helped make something so delicious!"

I smiled at her excitement, knowing that I had passed on more than just a recipe that day. I had shared a piece of my history, a connection to the past that would live on through the flavors and aromas of the vegetable enchiladas.

As the years passed, Sarah grew up and started her own family. She continued to make vegetable enchiladas for her loved ones, adding her own special touches to the recipe. Whenever we gathered for a meal, the vegetable enchiladas were always a favorite, a dish that brought us together and reminded us of the bond we shared.

Now, as I look back on my life and the many recipes I have collected and created, the vegetable enchiladas hold a special place in my heart. They are more than just a dish – they are a reminder of the moments and memories that have shaped me into the person I am today.

I am grateful for the farmers who grew the fresh vegetables, the friends who shared their own recipes with me, and the family who has enjoyed my cooking throughout the years. And as I continue to cook and create in my kitchen, I know that the vegetable enchiladas will always be a part of my story, a recipe that will be passed down through generations to come.