a vegetarian attempt

Dear Mom,

John and I had an absolute blast hanging out in good old Rochester this last weekend.  Although we are in desperate need of detox after the "taste of Rochester" that we embarked on.  Between Tom Wahl's burgers, Salena's Mexican, a wine tour in the Finger Lakes, wings at Buffalo's Duff's, and a massive prime rib dinner at The Red Osier, we are still stuffed!  We've been wanting to get a little healthier, trying to eat vegetarian a couple of nights a week and maybe eating more fish and chicken, less beef; so now's as good a time to start as any. 

Despite the absolutely perfect grilling weather outside, I decided to stick to my guns and cook vegetarian last night.  This of course usually leads to my husband kicking and screaming and having a complete temper tantrum, but I think I made something that has convinced him that vegetarian is not so bad. 

vegetarian enchiladas

For the Sauce:
1 tbsp. canola or veggie oil
1 small onion, chopped
1 clove garlic, minced
1 cup low sodium vegetable broth (or chicken broth)
1 cup fire-roasted green chilis
1 tsp. cumin
2 tbsp. chopped fresh cilantro
1 tbsp. corn starch (dissolved in 2 tbsp. water)
salt & pepper

For the Filling:
1-2 cups mashed sweet potatoes
2 small leeks, sliced
1 15 oz. can black beans
1 cup frozen corn
1 tsp. chipolte hot sauce (such as Tabasco brand)
salt & pepper

cooking spray
6 whole wheat flour tortillas
1 cup light mexican shredded cheese
light sour cream, for serving

Preheat oven to 350.

For the sauce, in a medium saucepan saute onion until softened and browning slightly.  Add all sauce ingredients through cilantro.  Stir to combine over medium heat until warm.  Add dissolved corn starch, and bring to a simmer, stirring occasionally.  When the sauce is thickened and coating the back of a spoon, remove from heat. 

In a large microwavable bowl, combine all filling ingredients.  Add salt and pepper to taste, add more hot sauce if you dare.  Warm in the microwave. 

Spray a small baking dish with cooking spray and ladle 1/2 cup sauce on the bottom. Into each tortilla scoop about 1/2 to 1 cup filling, roll and place in baking dish, seam side down.  Slowly pour remaining sauce over filled tortillas, try to cover them completely.  Cover dish with foil and place on a baking sheet in the oven for 30 minutes.  Remove foil and cover with cheese, return uncovered to oven for another 10 minutes until cheese is melted. 

Serve with sour cream.

cosmo's cooking notes:  Spinach would also be good in these.  If you have left over mashed sweet potatoes this is a great opportunity to use them.