Veggie Enchiladas
WHAT YOU NEED
- 1 bottle Cacique Crema Mexicana Agria
- 1 pack Cacique Ranchero Queso Fresco
- 1 pack Cacique Cotija Cheese
- 1 can corn, drained
- 1 can black beans, drained
- 1 small onion, cubed
- 1 red bell pepper, cubed
- 1 cup spinach, chopped
- 1 head iceberg lettuce, chopped
- 10 California peppers, seeded and stems removed
- 1/2 tsp cumin, salt, pepper
- 2 cloves garlic
- 8 corn tortillas
HOW TO MAKE IT
- In a small pot add water and California chili pods. Cook for 10 minutes. Reserve the water.
- In a blender add, chili pods, garlic, salt, pepper, cumin and 1 cup of reserved water from chili pods. Blend until you have a smooth consistency.
- In a pan over medium heat add corn, bell peppers, and onion. Season with salt/ pepper and Sautee until onions are translucent. about 7 minutes. then add the black beans /chopped spinach and cook for an additional 2-3 minutes. Remove from heat and set aside.
- Crumble Queso Fresco and queso cotija. Chop up lettuce and set aside.
- In a small pot over medium heat, add 1 tbs oil and add enchilada sauce, allow it to simmer. Then turn heat to the lowest temp.
- In a small pan, add oil and fry the corn tortilla until slightly soft.
- Dip the fried tortilla into the enchilada sauce, making sure to completely submerge it only for a few seconds. Leaving the tortilla in sauce too long will results in a tortilla that falls apart and rips.
- Add black bean /corn filling and crumbled queso fresco to the tortilla.
- Roll up the tortilla and top off with shredded lettuce, crumbled cotija cheese and a drizzle of Crema Mexicana Agria.
