Mild Vegetarian Enchiladas

 Mild Vegetarian Enchiladas. This is an AI photo because I don't have a photo. My husband had created a bunch of recipes, but he got sick and has not been able to cook. I still want to share the recipe he came up with.

And now, let’s dive into the delicious details of this flavorful dish:

Ingredients for the Sauce:

1 ½ lb. tomatillos (rinsed, de-husked, and quartered)

1 onion (peeled and cut into 8 wedges)

2 roasted red peppers (cleaned and cut into quarters)

3 green peppers (cleaned and cut into quarters)

4 tablespoons minced garlic

3 tablespoons olive oil

½ cup cilantro

½ teaspoon cumin

2 jalapenos (optional for heat)

Ingredients for the Filling:

1 yellow onion (diced)

2 tablespoons olive oil

1 tablespoon minced garlic

1 bunch of fresh spinach (stems removed and chopped)

15.5 oz. pinto beans (drained and rinsed)

4 oz. shredded Monterey Jack cheese (split into 2 portions of 2 oz. each)

2 oz. grated Cotija cheese

2 jalapenos (optional for heat)

12 corn tortillas

Ingredients for Garnish:

Chopped cilantro leaves

Lime wedges

Sliced avocado

Hot salsa (or your preferred level of heat)

Instructions:

Prepare the Sauce:

Preheat the oven to 375°F (190°C).

In an oven-proof pan, heat the olive oil and sauté the peppers, tomatillos, onion, jalapenos, and minced garlic on medium heat for 5 minutes.

Transfer the pan to the oven and roast for 20 minutes.

Remove from the oven and blend the roasted veggies with cilantro and cumin until smooth.

Make the Filling:

In the same saucepan, add more olive oil and sauté the diced onion, jalapenos, and minced garlic.

Add the pinto beans and chopped spinach. Cook until the spinach wilts.

Chill the filling in the refrigerator, then mix in ¼ cup of the prepared sauce, 2 oz. of Jack cheese, and the grated Cotija cheese.

Assemble the Enchiladas:

Microwave the corn tortillas in a wet towel for 40 seconds to make them pliable.

Grease a 13x9-inch baking dish and spread 1 cup of the sauce on the bottom.

Place 3 tablespoons of the filling in each tortilla and roll them into logs.

Arrange the rolled tortillas in the baking dish.

Pour the remaining sauce over the top and sprinkle with the remaining cheese.

Bake and Serve:

Bake the enchiladas for 25-30 minutes, until bubbly and golden.

Serve with chopped cilantro, lime wedges, sour cream, guacamole, sliced avocados, and hot sauce.

Enjoy your flavorful Mild Vegetarian Enchiladas! 🌮🌶️🥑

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