Vegetarian Option F Recipe
ONE CHILE POBLANO AND ONE CHEESE ENCHILADA, SERVED WITH REFRIED BEANS OR SPANISH RICE.
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Ingredients
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Enchilada Filling
Enchilada Sauce
Refried Beans or Spanish Rice
Method
Prepare the Poblano Pepper
- 1
Roasting the Poblano
Preheat your oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and place in a bowl, covering with plastic wrap for 10 minutes to steam. Once cooled, peel off the skin, remove the seeds, and chop the pepper.
Prepare the Enchilada Sauce
- 2
Making the Sauce
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato sauce, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a simmer and let cook for 10 minutes, stirring occasionally.
Assemble the Enchiladas
- 3
Filling and Rolling
In a bowl, combine the roasted and chopped poblano pepper with the shredded cheese. Take one corn tortilla, add a generous spoonful of the poblano and cheese mixture, and roll it up tightly. Repeat with the second tortilla. Place the rolled tortillas seam-side down in a baking dish.
- 4
Adding Sauce
Pour the prepared enchilada sauce over the rolled tortillas, making sure they are well covered. Sprinkle any remaining cheese on top for extra flavor.
Bake the Enchiladas
- 5
Baking
Preheat your oven to 375°F (190°C). Bake the enchiladas in the oven for 20-25 minutes until the sauce is bubbly and the cheese is melted.
Prepare Refried Beans or Spanish Rice
- 6
Heating the Beans or Rice
If using refried beans, heat them in a small saucepan over medium heat until warmed through. If opting for Spanish rice, prepare according to package instructions or your favorite recipe.
Serve
- 7
Plating
Once the enchiladas are done baking, remove them from the oven and let them cool slightly. Serve the enchiladas on a plate alongside a portion of refried beans or Spanish rice.