BHA & BHT Free Pickled Jalapeño Paneer Enchiladas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the enchilada sauce
- 2 tbsp neutral oil, divided
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tsp ancho chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (14 oz) crushed tomatoes
- 1 cup vegetable broth
- ½ tsp salt
For the filling
- 1 lb paneer, cut into ½-inch cubes
- ½ cup pickled jalapeños, roughly chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp salt
For the enchiladas
- 12 corn tortillas (6-inch)
- 1 ½ cups shredded monterey jack cheese
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp neutral oil
- ½ tsp salt
- ¼ tsp sugar
For serving
- ½ cup sour cream (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish with a small amount of neutral oil and set aside.
- 2
Make the enchilada sauce: Heat 1 tbsp of the neutral oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute. Add the tomato paste, ancho chili powder, cumin, and smoked paprika and stir constantly for 1 minute, until the paste darkens slightly and smells toasty. Pour in the crushed tomatoes and vegetable broth, stir to combine, and bring to a simmer. Cook uncovered for 10 minutes, until the sauce thickens slightly and coats the back of a spoon. Season with 1/2 tsp salt and remove from heat.
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