April 10, 2013
Corn and Veggie Enchiladas
Serves 6 (12 enchiladas total)
Corn sauce ingredients
2 cloves garlic, unpeeled
2 10-ounce (280g) packages frozen corn
1 cup (225ml) soymilk
1/8 teaspoon cayenne pepper
Salt and freshly ground pepper, to taste
1 teaspoon canola oil
8 ounces (225g) button mushrooms, wiped clean, stemmed, and sliced
10 ounces (280g) fresh spinach, stemmed and chopped
1 small onion, chopped
1/2 teaspoon salt
Freshly ground pepper, to taste
12 corn tortillas
1 cup (225g) Daiya cheddar-style shreds or other non-dairy cheese, grated
To prepare the corn sauce: Roast the unpeeled garlic cloves in a large, heavy skillet over medium-high heat, shaking the pan often, until lightly browned, about 8 minutes. Add half the corn and cook, stirring often, until lightly toasted, about 8 minutes.
Reserve the garlic, and transfer the corn from the skillet to a blender. Peel the garlic and add it to the blender of toasted corn, along with the soymilk and cayenne. Blend until smooth. Strain through a fine sieve into a bowl.
Toast the remaining corn in the skillet. Stir the toasted corn into the corn sauce, season with salt and pepper, and set aside.
To prepare the enchiladas: Preheat the oven to 350 F (177 C). Coat a 9-by-13-inch pan (or similar baking dish) with cooking spray.
Heat the oil in a large, non-stick skillet over medium-high heat. Add the mushrooms and cook, stirring often, until softened (about 4 minutes). Add the spinach and cook until it's just wilted (about 2 minutes). Drain off excess liquid. Remove from heat and stir in the onion, salt, and pepper.
Toast the tortillas by placing them directly on a burner (gas or electric) set at medium heat. Turn each tortilla frequently with tongs, until golden (30 to 60 seconds).
Sprinkle a generous tablespoon of the cheddar-style shreds down the center of a tortilla. Cover the cheese with a scant 1/4 cup of the spinach mixture. Fold one side of the tortilla over the filling; then roll up tightly. Place the enchilada seam-side down in the prepared dish.
Repeat with the remaining tortillas, cheese, and spinach mixture. Spoon the corn sauce over the enchiladas, covering them completely.
Cover the baking dish with foil. Bake for 25 minutes, or until heated through. Uncover and bake for 5 minutes.
Divide the enchiladas among six plates. Top with salsa and serve immediately.
Tip: You can make the corn sauce and assemble the enchiladas (and refrigerate) up to two days beforehand.
Recipe adapted from "The Essential EatingWell Cook Book."
All figures are per serving (assumes 6 servings).
Fat: 11 g
Carbs: 86 g
Fiber: 16 g
Protein: 16 g
Sodium: 861 mg