|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 onion- chopped
2 garlic cloves- minced
1/2 t cumin
1 jar (12 oz.) roasted red peppers
1 1/2 c clean salsa or picante sauce
1 can (15 oz.) garbanzo beans- drained
1/2 c roasted red pepper- drained
1 T tahini
3 T lemon juice
1 garlic cloves
1/4 t cumin
12 corn tortillas
4 c cooked, diced potatoes
1 to 2 c chopped green onions
1 to 2 c clean salsa or picante sauce
|Directions:||1. To make the sauce, heat 1/2 c of water in a pot and add the onion, garlic and cumin. Cook over high heat, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Pour the roasted red peppers, including any liquid, into a blender and blend until completely smooth. Add to the onions along with 1 1/2 cups of salsa or picante sauce and simmer 5 minutes.
2. For the filling, place the drained garbanzo beans in a food processor. Add 1/2 c of drained roasted red peppers along with the tahini, lemon juice, garlic and cumin. Process until completely smooth, 2 to 3 minutes. Preheat oven to 350F.
3. Warm the tortillas. This can be done in several ways: cut a slit in a bag to allow steam to escape, then place the entire bag of tortillas into a microwave and heat for 30 seconds or until warm and soft; or wrap the tortillas in foil and heat them in a 350F oven for about 20 minutes; or place a single layer of tortillas on a vegetable steamer and steam until soft, about 10 seconds. Repeat with remaining tortillas.
4. To assemble the enchiladas, spread a warmed tortilla with about 2 T of the garbanzo mixture and place it in a 9x13-inch baking dish that has been lightly oil-sprayed. Arrange about 2 T of teh potatoes in a line across the center of the tortilla. Sprinkle with about 1 T of green onions and 1 to 2 T of the salsa or picante sauce. Roll the tortilla around the filling and arrange it in the dish, seam side down. Repeat with the remaining tortillas. Cover with foil and bake 20 minutes. Uncover and top with sauce before serving.