New Mexico Vegetable “Mock” Chili Enchilada

One of our neighbors introduced us to a non-vegetarian version of this dish. We loved the flavor of the spices she selected and wanted to make this in a vegetarian version to share with all of you. If your garden is offering an abundance of zucchini, squash, peppers, tomatoes, etc. this dish is perfect for highlighting any number of these vegetables in it.

The word enchilada, in this case, is somewhat misleading, since our dish does not contain any tortillas, but calls for rice instead. The dish nevertheless tastes just like a typical enchilada dish and offers an easy solution for us gluten free folks. I am sorry to say, but it has been our experience that commercially produced gluten free tortillas just don’t hold out as well during the cooking process. Instead, we used the following ingredients for this dish:

New Mexico Vegetable “Mock” Chili Enchilada:

  • 2 large organic zucchinis, finely cubed
  • 2 organic green chilies (with seeds), finely chopped
  • 1 organic red bell pepper, seeds removed and finely chopped
  • 3 cloves of garlic, peeled and finely chopped
  • 1 cup of chopped tomatoes (about 4 large tomatoes)
  • 3 sprigs fresh thyme, stems removed
  • 3 sprigs fresh oregano, finely cut
  • 1 handful fresh basil leaves, finely cut
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/2 tsp. cumin powder
  • 1 tsp. chili powder, medium strength
  • 1/2 tsp. paprika powder
  • 1/2 tsp. Himalaya salt
  • approx. 3 Tbsp. Olive oil
  • 3 oz. Pepper jack Cheese, shredded
  • 3 cups of brown rice, cooked in 6 cups of water
Preheat the oven to 350°F (180°C). Prepare the rice by rinsing it well and cooking it in 6 cups of water, with 1/2 tsp. of salt added. 
While the rice is cooking, prepare all the vegetables and herbs.
Add about 1-1/2 Tbsp. of olive oil to a large sauce pan. Bring to a medium heat and add all the vegetables, herbs and seasoning. Turn down the heat, cover and let simmer for about 15 minutes.
Set aside.
Prepare a large glass casserole dish by spreading out 1-1/2 Tbsp. of olive oil in the bottom of the dish. Add half of the cooked rice to the dish, spreading it out evenly. Top with all of the prepared vegetables, herbs and seasoning. Use half of the shredded cheese and sprinkle over the vegetables.
Top with the remaining rice. Sprinkle with paprika and the rest of the cheese.
Bake, uncovered, for about 45 minutes. Serve immediately!
You may wish to add your favorite salad and garnish with a spicy Southwest salsa.

 

 

Enjoy! Let us know how you like it.

2 thoughts on “New Mexico Vegetable “Mock” Chili Enchilada

  1. Made it last night -it was awesome! ADJUSTMENT: put in Jalapeño (2) instead of green chillies…Really HOT, will not try that again. I used instant brown rice GF 90 sec. worked great as base and topping!
    P.S. all organic ingredients $32

We love hearing from you

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s