Vegetarian Enchiladas

Ingredients

Enchilada Sauce:

• 10 California dried chiles
• ½ white onion, peeled and cut in quarters
• 1 tsp. dried oregano
• 1 tsp. Chef Merito® Garlic Salt

Enchiladas:

• 8-10 medium size corn tortillas
• 1 onion, chopped
• 2 medium potatoes, cut in ½” cubes
• 1 large zucchini, cut in ½” cubes
• 1 can black beans, drained
• 8 oz. cut corn, frozen or canned
• 2 cups Monterey Jack cheese, shredded
• 1 cup Cotija cheese, crumbled
• 2 tsp. Chef Merito® Garlic Salt
• 2 Tbsp. olive oil

Preparation

1. In a dry cast iron skillet or over direct heat, toast chiles until slightly burned. Let cool. Cut stems and remove seeds.
2. In a pot, add chiles and cover with water (2 to 3 cups). Add ½ onion, oregano, and Chef Merito® Garlic Salt, and cook for 10 minutes until the skin separates from the flesh easily.
3. Using a blender, blend on high until pureed. Strain back into the skillet and cook on low heat for a few minutes to reduce liquid to sauce consistency. Reserve.
4. Preheat oven to 400ºF.
5. In a large skillet, heat oil and sauté onion until translucent. Add potatoes and cook for about 5-7 minutes. Add the rest of the vegetables and cook until soft, another 7-10 minutes.
6. Add ½ cup of enchilada sauce, mix well, and cover. Remove from heat.
7. Using tongs, dip a corn tortilla in sauce and place over a shallow plate. Spoon 2 Tbsp. of vegetable mixture in the center of the tortilla and roll. Transfer to a baking dish. Repeat with all tortillas until the dish is filled with the enchiladas aligned in a single layer.
8. Spoon the rest of the sauce over the enchiladas and top with Monterey and Cotija cheese. Bake for 5-7 minutes until bubbly.

Enjoy!