19 January 2008

Roasted Veggie Enchiladas

Ciel and I made these for a dinner party while I was home. It was a big project, but really fun, and very rewarding. We got the recipe from a great cookbook that Ciel's mom gave to my mom: Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant. They turned out delicious, and even my grandparents said they didn't know vegetarian food could be so tasty!
Left: Enchilada assemblage.


  • 1 large onion
  • 2 large red peppers, diced, about 2 cups
  • 1/2 lb white mushrooms, quartered, about 2 cups
  • 1 medium zucchini diced, about 1.5 cups
  • 1/2 small butternut squash, cut in to small cubes, about 2 cups
  • olive or veggie oil
  • 2 Tbsp minced garlic
  • 1/2 Tbsp whole cumin seeds, toasted then crushed into a powder
  • Salt
  • 1 Tbsp chopped fresh sage
  • 1 Tbsp chopped fresh oregano
  • 1/4 lb. smoked cheese, grated, about 1 cup
  • 1/4 lb. dry jack cheese, grated, about 1 1/4 cup
  • Vegetable oil for frying
  • 1 dozen corn tortillas
  • 1 can enchilada sauce
  • 1 can mole sauce
  • chipotle peppers, canned in abodo sauce

Preheat oven to 400°F.
Toss the veggies in large bowl with the oil, garlic, cumin and 1/2 tsp salt. Spread the veggies on two baking sheets and roast for 15 minutes, turn, and roast until tender, about another 10 minutes. Return veggies to bowl, and season with a very finely chopped chipotle pepper and some of it's tomato sauce. Adjust according to spiciness desire. You may also sautèe some poplanos and add them to the mix, it gives great flavor. Add the rest of the herbs and salt and pepper to taste.
Reduce oven temp to 375°F
Combine cheeses, reserve 1/2 cup for garnish.
Pour about 1/4 inch oil in to skillet and heat until just below smoking point. Using tongs, dip a tortilla in the oil for just a couple seconds. Place on a paper towl to drain oil. Repeat with rest of tortillas.
Mix together your enchilada and mole sauce, or make your own. Pour 3 cups on the bottom of a 9x13 inch baking dish. Place some veggies in the center of each tortilla and sprinkle with cheese. Roll 'em up tightly, making sure the filling extends to both ends, and lay in the dish- seam side down. When they're all rolled, ladle enough sauce over them to cover completely.
Cover with foil and bake until they're bubbling, about 25 minutes. Sprinkle with the reserved cheese and serve.

*NOTE: You can roast the veggies, make the filling and grate the cheese in advance. Assemble enchilada rolls and place in pan about 2 hours before serving, but wait to pour the sauce over them until right before they go in the oven.

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