Veggie Enchiladas with Chile Gravy

These are ugly enchiladas. I made them before and they were extremely unpretty and now I've made them again and they are downright ugly.  There was no dressing up this picture at all. I'm almost embarrassed to even include these pictures in the post.  But they are so, so, so delicious that I will risk the laughter and go ahead and post them anyways. 

I changed them up a bit, I nixed the oil and added zucchini. I think I put more spinach in them this time as well.  Corn tortillas just don't wrap well. They break, they crack and they just don't always bend right. They do make for a delicious meal though. I was glad I added this to my 30 Days of Vegan recipes.

Vegetable Enchiladas with Chile Gravy 
Adapted from Cinnamon Spice and Everything Nice

Chile Gravy:

2 tablespoons chile powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried oregano, crushed between fingertips
5 cloves garlic, minced
1/4 cup flour (I used gluten free)
2 cups vegetable


1 onion, chopped
4 packed cups fresh baby spinach
1 can corn (or about 1 1/2 cups of frozen)
1 zucchini, chopped
2 cans black beans
1/2 cup tomato sauce
10-12 (or more) corn tortillas, warmed

Chile Gravy:
In a small bowl combine all the seasonings: chile powder, cumin, paprika, black pepper, salt and oregano.

Heat a bit of water in a large skillet and quickly saute garlic 2 minutes; whisk in flour and cook a few minutes while constantly whisking/stirring. Add all the seasonings and cook 1 minute.

Pour in the vegetable broth and whisk until smooth. Turn heat up and bring to a boil: reduce heat and slowly simmer about 20-25 minutes, stirring often. Taste and season as needed. Meanwhile make the enchiladas.

Heat a bit of water (or oil) and onion and cook until translucent. Add spinach and stir until spinach starts to wilt. Remove from heat and add corn, black beans, and tomato sauce. Season with salt and pepper. Stir until well combined.

Preheat oven to 400 degrees. Grease a 9x13 deep-sided casserole pan. Warm the tortillas. Top each tortilla with a 1/3 cup of filling; roll up tightly and place seam side down in casserole pan. This is not easy to do as the corn tortilla tend to break and crack. Do your best, it may not look pretty but it will still taste awesome. 

Pour the chile grave evenly over top. Bake 25 minutes until bubbly all over. Allow to set 5 minutes before serving. Serve with guacamole if desired.

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