APR 13

Veg Enchiladas

A great introduction to pasta for kids – loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.

Spaghetti Pasta Recipe In Creamy Tomato Sauce is a delicious recipe for the kids where the pasta is made saucy with Del Monte Spaghetti Pasta. The pasta is packed with flavors from the tomato basil sauce, garlic and basil, making it refreshing. The addition of roasted carrots and capsicum makes this pasta great tasting and healthy as well.

Serve the Spaghetti Pasta Recipe In Creamy Tomato Sauce along with a glass of Cantaloupe Pomegranate and Mint Juice, Cheese Garlic Bread and Asian Watermelon Salad Recipe to the side to let the kids enjoy their dish.

No man is lonely eating spaghetti; it requires so much attention.

>Christopher Morley

How To Make Veg Enchiladas at Home

Serves 6 to 8

Ingredients

FOR SAUCE

• 2 tablespoons vegetable oil
• 1/2 small onion, diced
• 2 cloves garlic, chopped
• 2 teaspoons ancho chile powder
• 1 teaspoon ground cumin
• Large pinch cayenne pepper
• One 15-ounce can tomato puree
• Kosher salt

FOR FILLING AND TOPPING

• One 10-ounce package frozen chopped spinach, thawed
• One 15-ounce can pinto beans, strained and rinsed
• 4 ounces shredded Cheddar (about 1 1/2 cups)
• 4 ounces shredded pepper Jack cheese (about 1 1/2 cups)
• 1/2 cup sour cream
• 3 scallions, sliced
• Kosher salt
• Twelve 6-inch corn or flour tortillas
• Juice of 1/2 a lime

Instructions

Preheat the oven to 350 degrees F.

FOR SAUCE

Heat the oil in a large skillet over medium heat.

Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes.

Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute.

Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer.

Continue cooking until the sauce reduces and thickens slightly, 15 to 20 minutes.

Set aside to cool slightly.

FOR FILLING

Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little.

Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.

Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish.

Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce.

Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses.

Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.

FOR TOPPING

Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl.

Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.