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Categories:
mixed vegetables tomatoes fresh basil garlic tomato paste salt brown sugar white gravy white wine flour tortillas lima beans water butter onion heavy cream cornstarch water salt
Viewed: 69 - Published at: 2 years agoIngredients
- 1 cup mixed vegetables, sliced (any combination of vegetables such as: small Japanese sliced eggplant, cabbage, cucumber (asian enlich or burp), asparagus, carrots, beans, etc.)
- 5 large tomatoes, peeled and diced or one 24-ounce can whole tomatoes, drained and chopped
- 1 tablespoon fresh basil, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 1/2 teaspoon brown sugar
- 3/4 cup Bean White Gravy (see recipe)
- 1/4 cup dry white wine
- 12 flour tortillas
- 1 cup lima beans, soaked overnight and drained
- 1 1/2 cups water
- 1/4 stick (1-ounce) butter
- 1/2 medium onion, diced
- 1/2 cup heavy cream
- 1 teaspoon cornstarch
- 2 tablespoons water
- Salt and freshly ground black pepper to taste
Method
- Lightly spray vegetables with a cooking spray.
- Place vegetables in a nonstick baking dish and broil until brown, about 3 minutes.
- Allow vegetables to cool.
- Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat.
- Add vegetables and simmer about 10 minutes.
- Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly.
- Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas.
- Place in a baking dish and bake for about 20 minutes or until enchiladas are brown.
- Before serving, cover with heated gravy.
- Serve with beans and rice.
- In a saucepan, mix limas, water, butter and onion and bring to a boil.
- After 20 minutes, test the beans for tenderness.
- if beans are not soft, cook and additional 5 to 10 minutes.
- Add more water if the beans look dry.
- Remove the pan from the heat and stir in the cream, using a hand-held
- mixer to puree the mixture (or you can puree it in a blender or food processor).
- Make a paste by mixing the cornstarch and water together.
- Add this to the mixture in the pan over low heat, stirring until the gravy is thick.
- Season with salt and pepper.
- Yield:4 servings
