Vegetable Enchiladas

Instructions

1 Prepare the ingredients & make the lime sour cream:

Preheat the oven to 475°F. Wash and dry the fresh produce. Thinly
slice the mushrooms. Peel and finely chop the garlic. Place the
tomatoes in a large bowl; gently break apart with your hands. Grate
the cheese. Pick the cilantro leaves off the stems; discard the stems.
Quarter the lime. In a bowl, combine the sour cream and the juice of 2
lime wedges; season with salt and pepper to taste. Finely chop the
chipotle pepper; thoroughly wash your hands and cutting board
immediately afterwards.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, 3 cups of
vegetable stock and half the onion, half the red bell pepper and half the green bell pepper; heat to boiling on high. Once boiling, cover and reduce the
heat to low. Cook 12 to 14 minutes, or until the water has been
absorbed and the rice is tender. Remove from heat and fluff the cooked
rice with a fork.

3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat
1 tablespoon of olive oil on medium-high until hot. Add the mushrooms
and cook, stirring occasionally, 3 to 5 minutes, or until lightly
browned and slightly softened. Season with salt and pepper. Add the
spinach and half the garlic; cook, stirring occasionally, 2 to 3
minutes, or until the spinach has wilted add beans and corn. Transfer to a large bowl.
Wipe out the pan.

4 Make the sauce & filling:

While the rice continues to cook, in the same pan, heat 2 teaspoons of
olive oil on medium-high until hot. Add the remaining garlic and as
much of the chipotle pepper as you’d like, depending on how spicy
you’d like the dish to be; season with salt and pepper. Cook, stirring
constantly, 30 seconds to 1 minute, or until fragrant. Add the
tomatoes; season with salt and pepper. Cook, stirring occasionally, 8
to 9 minutes, or until thickened and saucy then blend with an immersion blender. Turn off the heat; season
with salt and pepper to taste. Transfer ⅓ of the sauce, half the
cheese and the cooked rice to the bowl of cooked vegetables. Stir to
combine; season with salt and pepper to taste.

5 Assemble the enchiladas:

Place the tortillas on a clean, dry work surface. Spread about 1/3
of the rice into the bottom of a baking dish. Divide the remaining
filling between the tortillas; tightly roll up each tortilla around
the filling. Transfer to the baking dish in a single layer, seam sides
down. Top with the remaining sauce and remaining cheese.

6 Bake the enchiladas & serve your dish:

Place the enchiladas in the oven and bake 12 to 14 minutes, or until
lightly browned and the cheese has melted. Remove from the oven and
let stand for at least 2 minutes before serving. Garnish with the
cilantro. Serve with the lime sour cream and remaining lime wedges on
the side. Enjoy!