We're always experimenting with traditional Mexican flavors and ingredients. They lend themselves to so many outstanding meal choices. This particular dish is inspired by the uber-Mexican dish, the Enchilada. Ah, the enchilada, that rolled tortilla filled with so much goodness, served up with a chili sauce. We've basically deconstructed your typical enchilada and recreated it as a one-pot dish. Is it a stew? Is it a casserole? We're not sure, but we are sure that it tastes so good!
We went with a meatless, vegetarian version, with a chili pepper focus, but this would work just as well with some chopped chicken or pulled pork. I'm seriously going to make this with the leftover pulled pork from a different recipe I made recently, and I can't wait to try that version.
The beauty of a one-pot meal is that you can prepare each component of the meal and toss it into the pot, then cover and finish it off in the oven later in the day, or carry it over to your friend's house for a nice visit. If you bring this, maybe they'll treat you to a glass of wine or a beer!
There are many versions of the enchilada sauce. This is a simple one that I like to make that is quick and has a lot of flavor. Feel free to use your own personal enchilada sauce recipe. Also, we really dig the peppers. I mean, Chili Pepper Madness, right? But still, this could have easily used even MORE peppers. Toss in a few more jalapeno peppers, another bell pepper, maybe even a poblano, some serranos, heck, how about some habaneros! OK, I'm getting carried away with peppers, as usual.
Patty's Perspective: I grew up on meat and potatoes and am used to enchiladas with some sort of meat, but this was satisfying and filling. The combination of the beans and the peppers made it a very hearty dish. It seriously tastes as good as it looks.
One-Pot Meatless Enchilada Stew
Easy Enchilada Sauce
- 4 tablespoons olive oil
- 2 tablespoons flour
- ¼ cup red chili powder
- 6 ounces tomato paste
- 1-1/2 cups vegetable broth
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Heat a large pan to medium heat. Add oil and get it nice and warm.
- Add flour and chili powder. Reduce heat to low and stir constantly, about 5 minutes, until the mixture browns.
- Add in tomato paste, broth, cumin and garlic powder. Stir to incorporate.
- Allow the mixture to thicken up and become consistent, stirring often.
- Salt and pepper to taste, then set aside until ready to use.
For the Enchilada Stew
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2-3 jalapeno peppers, chopped
- 4 cloves garlic, minced
- ½ cup fresh corn (frozen is good, too)
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2-3 cups enchilada sauce (see above)
- 1 can pinto or black beans (15 ounces), drained
- 4 corn tortillas, sliced into half-inch strips
- ½ cup shredded cheddar cheese
- Fresh chopped cilantro for serving
- Heat a large oven-safe skillet or pan to medium heat.
- Add oil and heat.
- Add onions and peppers. Cook about 5 minutes to soften.
- Add garlic and stir. Cook 1 more minute.
- Add corn, salt and pepper to taste, cumin and oregano. Stir.
- Add enchilada sauce, beans, sliced tortillas and half the cheddar cheese. Stir to incorporate.
- Top with the remaining cheese.
- Set oven to broil.
- Set the skillet in the middle of the oven and broil for about 5 minutes, or until the cheese is nicely melted.
- Sprinkle with chopped cilantro and serve!