| Total: | 1 hr 5 min |
| Prep: | 30 min |
| Cook: | 35 min |
Ingredients
- 1 cup mixed vegetables, sliced (any combination of vegetables such as: small Japanese sliced eggplant, cabbage, cucumber (asian enlich or burp), asparagus, carrots, beans, etc.)
- 5 large tomatoes, peeled and diced or one 24-ounce can whole tomatoes, drained and chopped
- 1 tablespoon fresh basil, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 1/2 teaspoon brown sugar
- 3/4 cup Bean White Gravy (see recipe)
- 1/4 cup dry white wine
- 12 flour tortillas
- 1 cup lima beans, soaked overnight and drained
- 1 1/2 cups water
- 1/4 stick (1-ounce) butter
- 1/2 medium onion, diced
- 1/2 cup heavy cream
- 1 teaspoon cornstarch
- 2 tablespoons water
- Salt and freshly ground black pepper to taste
Instructions
- Lightly spray vegetables with a cooking spray. Place vegetables in a nonstick flameproof baking dish and broil until brown, about 3 minutes. Allow vegetables to cool. Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat. Add vegetables and simmer about 10 minutes.
- Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly.
- Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas. Place in a baking dish and bake for about 20 minutes or until enchiladas are brown. Before serving, cover with heated gravy. Serve with beans and rice.
- In a saucepan, mix limas, water, butter and onion and bring to a boil. After 20 minutes, test the beans for tenderness. if beans are not soft, cook and additional 5 to 10 minutes. Add more water if the beans look dry. Remove the pan from the heat and stir in the cream, using a hand-held
- mixer to puree the mixture (or you can puree it in a blender or food processor). Make a paste by mixing the cornstarch and water together. Add this to the mixture in the pan over low heat, stirring until the gravy is thick. Season with salt and pepper. Yield:4 servings
Reviews
So this recipe is whacked….the portions are off on most everything 1 there is not enough roasted veggies (I doubled 2 says you need 12 shells –try 6 after doubling the roasted veggies 3 wine in white bean gravy was way too much —2 T would have been plenty for the flavor to set better 4 Seasonings for tomatoes were non-descript……Recipe overall tasted ok but not worth the effort and frustration for the flavor
This was my first home made Mexican dish and we really liked the taste and it is very user friendly receipie. I liked it.