Sunday, July 5, 2015

To Compete Well, Eat Well: Vegetarian Enchiladas

Like 99% of humans, I love Mexican food. Thankfully, Mexican food has a ton of wonderful vegetarian options. One of the recipes we make regularly is this very, VERY amazing vegetarian enchilada recipe (slightly adapted from this recipe. Budget Bytes has fantastic recipes - many of which I have tried and I am yet to find one I don't like.) I am certain that you could add the cooked meat of your choice to this recipe without disastrous results.


These little 'ladas are filling and packed full of healthy stuff for those of you that care about that sort of thing. As written, they are intended to be an inexpensive and healthy dinner option...but go ahead and smother them in queso if that's your thing.

The homemade enchilada sauce is pretty spectacular. Do not buy enchilada sauce from a jar ever in your life. DO NOT. This is an easy recipe and you will not regret the minimal time investment. The other bonus is that this recipe lasts us two or three dinners (two adults, one baby) depending on how much the little guy steals off my plate. 

There is a lot of flexibility like playing with heat, corn v. flour tortillas, the addition of the dreaded cilantro, etc - but below is how we make it. Like I said, this isn't my recipe. Make it your own! 
 
Ingredients:
  • 2 T veggie oil
  • 2 T flour
  • 2 T chili powder
  • 2 C water
  • 3 oz. tomato paste 
  • ½ tsp cumin
  • ½ tsp garlic powder
  • 2 tsp unsweetened cocoa powder
  • 1 tsp salt
Enchilada Filling:
  • 1 (15 oz.) can black beans
  • 2 medium avocados
  • 1 medium tomato
  • 2 whole green onions
  • ½ cup frozen corn
  • ¼ tsp garlic powder
  • ½ tsp salt
  • corn tortillas (smaller - taco sized)
Instructions:
  1. Sauce: In a sauce pot combine the veggie oil, flour, and chili powder. Heat the mixture over a medium flame until it begins to bubble. Whisk and cook the bubbling paste for 1-2 minutes. Slowly pour in the water while whisking. Add the tomato paste, cumin, garlic powder, cocoa powder, and salt. Whisk until smooth and continue to heat over a medium flame. Let the sauce come up to a gentle simmer, at which point the sauce will thicken. Once thickened, turn off the heat and set the sauce aside until you’re ready to use it. (FYI - we double the sauce recipe only, because we like the sauce to cover the enchiladas entirely)
  2. Preheat the oven to 350 degrees. 
  3. Filling: Drain and rinse the can of beans, then add them to a large bowl. Chop the avocado, tomato, and green onion. Add them all to the bowl, along with the corn. Stir it up! Season with a little salt and garlic powder.
  4. Cover two cookie sheets in a layer of foil and spray with non-stick spray. 
  5. Warm the corn tortillas briefly in the microwave to make them soft. Fill each tortilla with about 1/4 cup of filling and roll gently. Place the filled tortillas on the cookie sheet, seam side down and with a little room between each enchilada. Once all of the filled enchiladas are on the cookie sheets, spoon sauce onto each one until all sauce is used up and each enchilada is covered.
  6. Bake the enchiladas in the preheated oven for about 25 minutes, or until they’re heated through.
  7. Serve with guacamole or a side salad. And cerveza. Enjoy!

1 comment:

  1. I love budget bytes recipes too!!! I haven't made one that didn't become a regular staple!

    ReplyDelete