10
Nov
09

Vegan Enchiladas


I love Mexican food.  Especially enchiladas.  There’s something comforting about that plate of cheesy enchiladas, spicy rice and garlicky refried beans that warms my soul as well as my belly.  And speaking of bellies, mine has taken to expanding a bit these days, so I came up with this next recipe to ease my waistband, but still give me plenty of flavor that I so dearly crave.

You remember all those pesky green tomatoes from my garden?  Well, there are still a few hanging around.  I usually just use canned sauce for my enchiladas, but I thought the green tomatoes might just lend a nice flavor to a home made sauce.  Turns out I was right.

Red and green tomatoes, garlic, jalapenos and habaneros

I cut up both red and green tomatoes, about 4 or 5 cloves of garlic, three jalapenos and one habanero and spread them on a sheet pan.  I drizzled the whole thing with olive oil and seasoned to taste with kosher salt and fresh cracked pepper.

Then I roasted the tomatoes for about an hour at 350 degrees.  I pulled the pan from the oven and after taking a quick photo, placed the hot mixture into the food processor and pureed until I had a nice spicy, thick sauce.

Earlier in the day I took advantage of the nice fall weather and started up the grill outside.  I grilled Portabella mushrooms and some peppers.  I planned for two meals:  Enchiladas one day and chili rellenos the next.

While I was busy grilling in the backyard, I had the oven going  inside baking an acorn squash.  I chunked up the squash after it was cool enough to handle and cut the grilled Portabella up into bite size pieces, readying them for their place in the enchiladas.

Normally I would just make refried beans to accompany my beloved enchiladas, but I decided they were going to a part of the filling this time. 

 I sauted onions, red bell pepper, ground cumin to taste and jalapenos in olive oil until soft.  I added an undrained can of black beans, cooking and mashing until they were a nice consistency.  I put a large clove of garlic in the press, and squeezed the garlic into the beans.  I like adding the garlic after the beans are hot because it gives it a better garlicky flavor and doesn’t actually cook the garlic.

OK, so once all of these components are ready,  I heated corn tortillas on a griddle, spraying each side of the tortilla with non stick spray, until it was soft enough to roll.  I spread some of the beans on the soft tortilla, then added mushroom bits and squash chunks.  I rolled the enchiladas and place seam side down, in an oiled lowed rimmed dish.  Once all of the enchiladas were in the pan, I poured some of the sauce over the top, evenly coating  each one.  I made sure to save some sauce for plate finishing.  The enchiladas were then popped into a 350 degree oven and baked for about 20 – 25 minutes, until very hot.

Here is the resultant meal.  I thinned the remaining sauce in the pan with a little water and poured it over the plated enchiladas.  Spicy Mexican style rice and a little fruit salad completed my healthier version of a Mexican meal.  The acorn squash gave the enchiladas a nice mouth feel and we didn’t miss the cheese at all!  The beans and rice gave us our complete protein and the fruit helped cool the mouth from the burn of the habanero and jalapeno in the sauce.

If you don’t have green tomatoes, you could use tomatillos or just use all red tomatoes.  Either way, it’s a great little sauce, tasty and simple.

 

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3 Responses to “Vegan Enchiladas”


  1. November 11, 2009 at 6:00 pm

    Mmmmm…. I love your expanding belly, darling. But then, I love it when it’s shrinking too.

    You take such amazing care of me. Being half Mexican, and having been raised by my Mexican mother, I consider any kind of Mexican food to be the perfect comfort food. And as you know, good vegetarian Mexican food is nearly impossible to find in the Pacific Northwest…. except in Vampiregran’s kitchen. (The fresh pomegranite seeds in the fruit salad also brought back lots of memories about the giant pomegranite tree in the front yard of my childhood home.)

    Thank you for making me your one and only!

  2. November 12, 2009 at 3:53 pm

    Wow, you make cooking anything look easy! I never realized tortillas should be sprayed with non-stick cooking oil to make them rollable. That makes great sense!
    Gosh… I do love Mexican. Thanks for sharing this recipe and those incredible pictures!
    How’s your cookbook coming along?

  3. 3 Angel Kelly
    November 20, 2009 at 6:33 am

    wow! vegan! Wheat-free! I tried enchiladas recently and was not neaarly as successful, but now i have some inspiration & hot tips.

    you are one hot mamma!

    I think i’m gonna link this to the food porn site.


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