Vegetarian Enchiladas from scratch! This recipe will teach you not only how to prepare enchiladas but also the enchilada sauce. It is worth the work. Vegetarian enchiladas are one of my favorite comfort foods. You can add almost anything to it and make a new flavor. Different cheeses, shrimp, jalapenos, onions… This dish should be eaten in moderation because of the high content of oil, not the healthiest.
- 1 large can tomato puree
- 1 small can tomato paste
- 1/4 cup extra virgin olive oil
- 1 small green chili, minced
- 3 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 teaspoons sea salt
- 2 teaspoons turbinado sugar (raw sugar)
- Heat oil in saucepan, add chili and fry for 30 seconds.
- Stir in ground spices, fry for 30 seconds longer.
- Add tomato paste, and stir to soak up the oil and spices.
- Mix in the tomato puree, salt and sugar. Simmer for 30 minutes.
- 3 cups ricotta cheese
- 3 cups grated Monterrey jack cheese
- 2 cups fresh corn kernels (2 ears)
- 1 bunch spinach, chopped
- 1 tablespoons black pepper
- 2 teaspoons turbinado sugar
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt (optional)
- 1 dozen corn tortillas
- 1 cup sour cream
- oil for frying
- Preheat oven to 350°F / 176°C
- Steam corn for 8 minutes, add chopped spinach, and steam for 3 minutes longer. Drain excess water.
- Heat oil over high heat. Fry tortillas one at a time for 15 seconds on each side. Use smooth-tipped tongs to flip the tortillas in the oil.
- Place the on paper towels on a flat surface to cool. The tortillas should be pliable, not crispy.
- In a large bowl mix together ricotta cheese, 2 cups grated cheese, vegetables and seasonings.
- Place 3 tablespoons filling in a strip down the center of each tortilla. Roll each tortilla and place seam-down in a large, oiled backing sheet.
- Cover with sauce and sprinkle with remaining grated cheese.
- Bake 15 minutes.
- Top each enchilada with 1 rounded tablespoon of sour cream.