Friday, August 30, 2013

Vegetarian Enchiladas w/Avocado & Hatch Chile Sauce

Another hatch chile recipe. Of course, I had to try enchiladas. Instead of a typical chili sauce though, I went with an avocado sauce that I made with some blended chiles, tomatillo salsa, and avocado. Easy and delicious! 
1/2 can Black beans 
3 Garlic cloves 
2 Roasted Hatch chiles 
1 Roasted Jalapeno 
2-3 cups chopped Spinach 
1 cup chopped Mushrooms 
1 Green bell pepper 
1/2 Onion 
2 Avocados 
1 Cup of Tomatillo salsa
2 tbs Lemon or lime juice
1/2 tsp Cumin 
1 tsp Garlic Salt
1 small can Black olives
1 pack of shredded Monterrey jack cheese 

1. In a food processor or blender, combine hatch chiles, avocado, and tomatillo salsa, 1/2 tsp cumin, 1 tsp garlic salt, 2 tbs lemon/lime juice.  
2. Saute onion, bell pepper, and garlic. Add mushrooms, black beans, and spinach. 
3. To make enchiladas, top tortillas with a little cheese and veggie mix then roll. 
4. Pour a little sauce at the bottom of a 9x9 pan, squeeze in enchiladas, top with the rest of sauce, cheese, and black olives. 
5. Bake at 350 for 20 minutes or until bubbly. 

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These were the only pictures I got... I was too hungry to take any more! 

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