Sauce
Source - Feasting @ Home
- 14.5 ounce can diced tomatoes (with juices) preferably fire-roasted tomatoes ( or tomato puree)
- ¼ cup water
- 2 Tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 2 teaspoons chili powder
- 1 teaspoon granulated garlic ( or 2 garlic cloves)
- 1 teaspoon cumin
- 1/4 teaspoon chipotle powder (or smoked paprika for smoky flavor)
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano (or 2 teaspoons fresh)
Filling
- Butter
- Leeks/Onions
- Carrots
- Broccoli / asparagus / cauliflower / etc.
- Black beans
- Tortillas
- Shredded Cheese
Directions
- Preheat oven to 400 F
- Make the enchilada sauce, place all ingredients in a blender and blend until smooth.
- Saute leeks, then carrots, then hearty veg, add the beans.
- Grease a 9 x 13 baking dish. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.
- Assemble your Enchiladas: Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.
- Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce.
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