An easy weeknight staple.
- 1 lb. carrots, coarsely chopped
- 1 small yellow onion, chopped
- 5 Garlic cloves
- ½ lb. ripe tomatoes, chopped
- ½ c. extra-virgin olive oil
- 1 tsp. cumin seeds
- kosher salt
- 1 tsp. fresh lime juice
- 2½ c. queso blanco, cotija cheese, queso fresco, or other salty mild cheese, crumbled or grated
- 1½ c. frozen peas, thawed
- 1½ c. fresh cilantro leaves, roughly chopped
- ¼ c. finely chopped white onion
- grapeseed oil, or other neutral oil, for frying
- 16 (6- to 7-inch) corn tortillas
- 2 tbsp. pumpkin seeds, lightly toasted
- 2 tbsp. sunflower seeds, lightly toasted
- 1 hass avocado, cut into small chunks and tossed with lime juice (optional)
- ½ c. fresh tomatillo salsa recipe or store-bought mexican salsa verde (optional)
- Make the sofrito: In a food processor, pulse the carrots, onion, and garlic until very finely chopped. Scrape the mixture into a medium bowl. Add the tomatoes to the food processor and pulse until nearly smooth.
- In a deep, medium skillet, heat 2 tablespoons of the olive oil over medium heat until shimmering. Add the cumin seeds and toast until they pop, 1 to 2 minutes. Add the carrot mixture and a generous pinch of salt and cook, stirring every once in a while, until softened slightly and nearly dry, about 5 minutes. Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.
- Stir in the remaining 6 tablespoons olive oil, reduce the heat to low, and cook, stirring occasionally,until the carrots are very soft, about 1 hour and 30 minutes. Stir in the lime juice and season with salt. (Alternatively, you can bake the sofrito at 225ºF, although calling them no-bake enchiladas is no longer quite true!)
- Make the filling: In a large bowl, toss the cheese with the peas,cilantro, and onion.
- Assemble the enchiladas: In a small skillet, heat ¼ inch of thegrapeseed oil. When the oil is warm, use tongs to cook the tortillas, one byone, until pliable, about 20 seconds for each. Transfer to a plate.
- When the tortillas are cool enough to handle, place a scant ¼ cup ofthe pea-cheese filling onto each tortilla and roll up. Arrange them on aplatter or shallow baking dish. (You may need to use more than one dish.)
- Spoonthe sofrito on top, and sprinkle with the remaining filling, the pumpkin andsunflower seeds, and the avocado, if using. Serve with salsa, if desired.
Potluck Prep: The carrot sofrito, without the lime juice, can be refrigerated for up to 1 week; stir in the lime juice before using. The assembled enchiladas can stand at room temperature for about 2 hours.
Recipe originally published in Modern Potluck.