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Full Online Book HomeLearning KitchenMexican And Hispanic - Vegetable Enchiladas
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Mexican And Hispanic - Vegetable Enchiladas Post by :Eagle7 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :728

Click below to download : Mexican And Hispanic - Vegetable Enchiladas (Format : PDF)

Mexican And Hispanic - Vegetable Enchiladas

2 teaspoons olive oil
2 cups sliced onions
1 red bell pepper, cut into thin strips
1 medium zucchini, sliced
2 teaspoons minced garlic
1/2 teaspoon salt
1/8 teaspoon cumin
Pinch oregano
1 bunch (16 oz.) Swiss chard, stalks removed
1 can (16 oz.) stewed tomatoes
1 teaspoon minced canned chipotle chile or hot pepper sauce
4 low-fat burrito-size (8-inch) tortillas
1/2 cup shredded low-fat sharp Cheddar cheese
12 medium Spanish green pitted olives, chopped (1/4 cup)
1/4 cup reduced-fat sour cream
2 cups Savory Pinto Beans (recipe follows)
Fresh cilantro sprigs, for garnish

Heat oil in 12-inch nonstick skillet over medium heat. Add onions, bell pepper, and zucchini; cook 10 minutes,until vegetables are lightly browned. Add garlic, salt, cumin and oregano; cook 2 minutes. Spread chard on top of vegetables; cover and cook 1 minute. Stir vegetables and cook, uncovered, 1 to 2 minutes more, until chard wilts and liquid evaporates. Cool slightly.

Heat oven to 400°F. Puree stewed tomatoes and chipotle in food processor or blender. Pour into 8-inch square baking dish.

Fill center of each tortilla with 1 cup vegetable mixture; top each with 2 tablespoons cheese. Fold in sides and roll up. Arrange rolls on top of tomato sauce in dish; cover dish with foil and bake 25 minutes. Transfer enchiladas to four serving plates. Top each with 1 tablespoon chopped olives and 1 tablespoon sour cream. Serve each enchilada with 1/2 cup Savory Pinto Beans and garnish with cilantro, if desired.
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Mexican And Hispanic - Zesty Vegetable Enchiladas Mexican And Hispanic - Zesty Vegetable Enchiladas

Mexican And Hispanic - Zesty Vegetable Enchiladas
Yield: 4 servings 1 1/3 cups water 1/2 cup (3 ounces) dry lentils 1 tbsp. vegetable oil 1 cup (2 small) thinly sliced carrots 1 tsp. chili powder (optional) 2 cups (2 large) quartered, thinly sliced zucchini 1 cup (1 medium) chopped tomato 1 1/2 cups (6 ounces) SARGENTO® Light 4 Cheese Mexican Blend, divided 8 (8-inch) soft taco-size flour tortillas, warmed 1/2 cup ORTEGA® Thick & Chunky Salsa Preheat oven to 350° F. Combine water and lentils in medium saucepan; bring to a boil. Reduce heat to low; cook, covered, for 20 to 25 minutes or until tender. Drain;

Mexican And Hispanic - Two Squash Enchiladas Mexican And Hispanic - Two Squash Enchiladas

Mexican And Hispanic - Two Squash Enchiladas
1 small chayote -- diced 1 zucchini -- diced 1/2 orange bell pepper -- diced 1/2 red onion 1 tbsp. canola oil salt 1 jalapeno pepper -- seeded and diced 1 tbsp. cilantro -- chopped 1/2 cup Monterey Jack cheese -- grated 1/2 cup vegetable oil -- for frying 8 corn tortillas 1 cup salsa 1/4 cup sour cream Cover a baking sheet with paper towels. Heat the oil in a nonstick skillet. When hot enough to sizzle a drop of water, fry the tortillas for 4 seconds each side. Don't let me get crispy. Lay them on the toweling when