Vegetarian Enchiladas

Wow were these enchiladas tasty. I made a really simple red pasta sauce over the weekend with some leftover veges and JP had the wonderful idea to use it as a base to make enchilada sauce. I certainly had my doubts but with the help of my blender and some fantastic peppers they were so good!

1. Sauce
2 large cans whole tomatoes
1/2 can tomato paste
15 leaves basil
salt, pepper, just a little oregano, quite a bit of Italian red pepper - 1 tsp maybe
1 c green onion, chopped
1 c mixed red and orange peppers

Simmer all ingredients together for about 45 minutes. I made mine the day before, then when I was ready, I pulled it out of the fridge and blended it to a puree in small batches. Next I put it back on the stove.

While the red sauce it heating add:
1 finely chopped jalapeño - I did not use the seeds, but you can
1/3 coarsely chopped Anaheim Chile
1 tbsp chili powder
1 tbsp cumin
1 tsp paprika
1 tsp black pepper
1/2 tsp cayenne pepper

Bring all to a boil then reduce heat and cover at a simmer for 30 mins.

2. Veges
Start with:
2 tbsp olive oil
2 cloves finely chopped garlic
2/3 Anaheim Chile, coarsely chopped
Saute 10 min

Add:
1/2 chopped white onion
20 halved grape tomatoes
Saute 10 min

Add:
2 large chopped mushrooms
1/2 large chopped zucchini
1/2 large red onion
Saute 10 mins

3. Cheese and Spinach
Shred a large block of pepper jack and half a small block of cheddar.
1/2 bag spinach, washed

4. Assemble:
Cover bottom of 9x13 glass pan with enchilada sauce.
Add veges, spinach, and cheese to each tortilla, roll and place in pan. Cover enchiladas with sauce and cheese. Top with a small amount of onion, tomato, and avocado.

5. Cover in foil and bake at 400 for 20 mins. Remove foil and bake for 10 more minutes.