Serves 4
INGREDIENTS:
Sauce:
1 dried habanero pepper
1 garlic clove
1 tbsp butter
1 tbsp flour
1 cup whole milk
1 onion
3-4 tbsp light cream (optional)
1 tbsp cinnamon
For the enchiladas:
8 whole wheat enchiladas
2 bell peppers, julienned
1 package mushrooms, chopped
1 onion, julienned
2 cups frozen, organic corn
Black beans, optional
1 package of your favorite taco seasoning
1-2 cups sharp cheddar cheese
Salt, to taste
Coriander, for garnish
DIRECTIONS: Pre-heat oven to 400 degrees Fahrenheit (200 Celsius).
To make the habanero cream sauce: In a pot, take flour and butter and brown over medium to low heat. When the flour is no longer blonde, add 1 cup of milk and whisk together until it is thickened. Keep this on low heat. In another small pan, pour olive oil and cook the onions until they are browned, about 15 minutes in total. Add 1 garlic clove and the habanero pepper towards the end and cook everything through.
In a blender, pour the thickened milk mixture with the onions, habanero, and garlic. Add the cinnamon. Blend until the sauce is a nice deep pink from the pepper. Add the cream and mix through.
To make the enchilada filling, line a large pan with olive oil over medium heat. Add bell peppers, mushrooms, and onion to the pan and cook through until all the veggies have softened and browned. Add the corn in and cook through. Add taco seasoning and salt, if needed (sometimes the packets already have salt in them!).
Line the bottom of a baking pan with a few tablespoons of the habanero cream sauce. Stuff each of the whole wheat tortillas with the vegetable filling. Add cheese if desired, roll up, and place in the baking pan. Fill the baking pan up with the enchiladas. Take the remaining habanero sauce and cover the enchiladas completely. Add remaining cheddar cheese and cover with a foil. Place in oven for 20 minutes until cooked through. Remove the foil and cook for another 10 minutes until the cheese is browned. Garnish with coriander. Serve and enjoy!
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