Veggie Enchiladas

9 11 2012

Whoa, November. Another year is quickly speeding to the finish line and it seems winter has shown up a wee bit early. It’s hard to ignore the changes in our climate. Besides the dump of snow we got here, hurricane Sandy and the follow-up storm has many folks stopped in their tracks, the devastation is clearly unbelievable. We need to reflect on the impact climate change has had on our environment (while some continue to deny it). Hopefully we not only sort out a recovery but how to adapt and rethink how we interact with our world.

Back to food (and dreaming of warmer days already)…growing up, Mexican food was a staple in our house including taco night, dad’s nachos (he makes good nachos) or going to Chi Chi’s with family and friends. Like many Canadians, trips to Mexico started as teens to escape our long winters. No all-inclusive for us, we always had an apartment and mom cooked with local ingredients. Later on, travelling there on my own, staying with friends, I learned the art of making great guacamole.

I can hardly call this veggie enchilada recipe a ‘recipe’ because it’s so easy. If you can, pick up fresh corn tortillas and pepper sauce from a Mexican store. I get mine from Sabores at Kingsland Farmers Market. I think the enchiladas are $5 for a stack and they last me two enchilada dinners. I just freeze half for a second dinner. The corn tortilla is what separates an enchilada from a burrito, so for gluten-free folks, it’s the way to go. Pick a filling, roll up and cover with sauce and a bit of cheese and bake. You can make your own pepper sauce, recipes are plentiful, pick a red or green, but I cheat and buy them to make this an even easier dinner to throw together. Here are two simple ways to get your enchilada on, veggie style.

Filling #1: Mexican Veggie Ground Round

  • I package Yves or other Veggie Ground Round (I season my own, but you can use the Mexican one if you’d like)
  • 1/2 tsp ground Cumin
  • 2 tsp ground Mexican seasoning or Taco seasoning – season to taste
  • 1/4 – 1/2 tsp ground Chipotle seasoning
  • Olive Oil for sautéing
  • 1/2 small Sweet Onion, thinly sliced
  • 1 small Red or Yellow Pepper, sliced
  • 6 White Mushrooms, sliced
  • Heat the veggie ground round, season to taste
  • Saute the onion, peppers and mushrooms in a bit of olive oil until softened and move to enchilada construction

Filling #2: Refried Beans

  • 1 can black or pinto Refried Beans, warm in a pot over the stove, season to taste
  • Sautéed veggies from filling #1
  • Move to enchilada construction

General ingredients:

  • 10-12 Corn Tortillas
  • Cooking spray
  • 2 cups of salsa or pepper sauce of your choice – I buy a red sauce from Sabores, it’s perfect but I have also used a canned Mexican green sauce bought in the Mexican section of your grocery store
  • 1-2 cups of shredded cheese or vegan alternative of your choice. Monterey Jack and Mozzarella work well

Enchilada Construction:

  • Lightly coat a 9×13 glass baking dish with a non-stick spray.
  • Before assembly, you have to soften the tortillas, work with them at least at room temperature, but they may crack. I did some research and there are two ways of making them easier to roll, heat in oil or lightly steam in microwave, I chose the latter.
  • Wrap the tortillas in a damp cloth or paper towel (wet and squeeze out water), put in the microwave for 30-60 sec. Now work fast.
  • In each tortilla, place 2-3 tablespoons of the bean or ground round filling and then a small amount of the veg on top. You don’t want to over stuff. Practice makes perfect.
  • Roll softly, they don’t have to be tight, place seam side down in the pan. You don’t have to tuck in the sides like burritos, just roll them up. If they crack, don’t panic, try again. Tuck them beside each other to keep in place.
  • Cover with sauce and then cheese.
  • Bake in the oven until golden brown at 375 for 40-50 min.
  • Serve with fresh guacamole, salsa, sour creme or whatever you’d like.

The best part about these is that they make great leftovers (if there are any). Ole!

Eat well, Be well,

Nat

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