• Liz Talley - Urban Graze

Broccoli Stalk Enchiladas


A delicious, hearty meal from broccoli stalks, and other leftover veggies. Makes 6 enchiladas.

1 Tbsp. olive oil

2-3 Tbsp. chopped red, or other mild, onion

½ bell pepper, cut into short slivers

1½ c. chopped broccoli stems

½ c. cooked corn kernels

¼ tsp. ground cumin

pinch cinnamon

2-3 c. rough chopped fresh spinach leaves (or chard, beet greens)

1 can black beans, drained and rinsed

1 c. enchilada sauce *easy recipe below for homemade or use store bought

½ c. shredded cheddar, Monterey Jack or mozzarella cheese

6 soft 8"-10"tortillas

Preheat oven to 400. Very lightly grease baking pan.

Saute onion for 30-60 seconds. Add pepper and broccoli, cook 3-4 minutes more, stirring often. Sprinkle in the spices, stir in corn, then add spinach. Continue cooking for about 1-2 minutes, just until the spinach wilts. Stir in beans, 2 Tbsp. of the enchilada sauce and 2 Tbsp. of the cheese.

Divide the veggie mixture equally onto the six tortillas, creating a long strip of mixture down the middle. Roll up, leaving sides open, then place in prepared baking dish. Pour the rest of the enchilada sauce over them, and scatter with remaining cheese.

Bake, uncovered, for about 15-20 minutes, or until warm and cheese has melted.

Mild Enchilada Sauce (increase spices, and/or add hot peppers, hot sauce if you like heat)

2 Tbsp. flour

1 tsp. chili powder

½ tsp. ground cumin

½ tsp. garlic salt

1 Tbsp. tomato paste or ketchup

1 c. vegetable or chicken broth

2 Tbsp. olive oil

Combine flour and spices in a bowl. In a separate bowl, whisk together tomato paste or ketchup and broth. Heat oil in medium saucepan. Lightly sprinkle in flour mixture, whisking constantly for about 30 seconds. Slowly add the broth mixture and continue to whisk for a couple minutes more, until the sauce is smooth and slightly thickened.

Recipe created or adapted by Liz Talley, Urban Graze

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