No-Bake Sweet Pea Enchiladas With Sofrito and Seeds

This Mexican dish is to-die-for.

An easy weeknight staple.

Level: Easy
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  • 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)


  1. 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.
  2. 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.
  3. 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!)
  4. Make the filling: In a large bowl, toss the cheese with the peas,cilantro, and onion.
  5. 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.
  6. 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.)
  7. 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.

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