The plated dish presents a quartet of enchiladas, golden brown and bubbling with melted cheesy goodness, atop a pool of deep red chipotle sauce. The bright green bits of roasted broccoli peek through the topping. Fresh red pomegranate seeds and chopped coriander are sprinkled on top for a bust of color.

Broccoli Barbacoa Enchiladas

Name: Broccoli Barbacoa Enchiladas
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 large head Broccoli, 1 large head cut into florets and roasted; small Corn tortillas, 16 None; Mexican blend cheese, 2 cups shredded; Chipotle peppers in adobo sauce, 1 cup blended into a smooth paste; Black beans, 1 can drained and rinsed; Red onion, 1 chopped; Garlic powder, 1 teaspoon None; Ground cumin, 1 teaspoon None; Pomegranate seeds, 1/2 cup None; Fresh coriander, 1/2 bunch chopped; Olive oil, 2 tablespoons None; Salt and pepper, to taste None

Category Main Course

Prep 20 minutes

Cook 45 minutes

Style Tex-Mex

Technique Roasting

Diet Friendly Vegetarian

Daily Recipe: November 29, 2024

This recipe places a unique spin on classic Tex-Mex flavors by incorporating the nutritious and vibrant broccoli. The key ingredients like roasted broccoli, crispy corn tortillas, and smoky chipotle peppers create an intriguing combination that underscore the complex flavor profiles inherent to Tex-Mex culinary tradition.

Ingredients (for 4)

1 large head broccoli - 1 large head - cut into florets and roasted
Small corn tortillas - 16
Mexican blend cheese - 2 cups - shredded
Chipotle peppers in adobo sauce - 1 cup - blended into a smooth paste
Black beans - 1 can - drained and rinsed
Red onion - 1 - chopped
Garlic powder - 1 teaspoon
Ground cumin - 1 teaspoon
Pomegranate seeds - 1/2 cup
Fresh coriander - 1/2 bunch - chopped
Olive oil - 2 tablespoons
Salt and pepper - to taste

Preparation

Step 1 - 🔥 🥦 🕗

Preheat your oven to 400°F. Toss broccoli florets with olive oil, add salt and pepper to taste and roast for about 20 minutes.
Step 2 - 🍳 🧅 🌶

In a pan, sauté chopped onion until translucent. Add in black beans, cumin, and garlic powder. Cook until the mixture is heated through.
Step 3 - 🌽 🍳 ⏲

Soften the corn tortillas in a dry hot skillet for a few seconds each side.
Step 4 - 🥬 🧀 🌯

Place a scoop of the black bean mixture, a handful of roasted broccoli and a sprinkle of cheese in the center of each tortilla. Roll the tortillas tightly and place them seam side down in a greased baking dish.
Step 5 - 🌶 🧀 🔥

Pour the blended chipotle sauce over the enchiladas, coating them generously. Sprinkle the remaining cheese on top and bake in the oven for about 15 minutes until the cheese is melted and bubbly.
Step 6 - 🌱 🍒 🍽

Garnish the enchiladas with fresh coriander and pomegranate seeds before serving.

Additional

This dish shares its heritage with traditional Tex-Mex enchiladas but introduces a fresh and colorful twist with the inclusion of roasted broccoli and pomegranate garnish. These enchiladas are ideal for vegetarians or those looking to add more veggies into their diet. You could switch out broccoli for other seasonal veggies or add grilled chicken for a non-vegetarian version. Engage kids by having them fill and roll the tortillas!