Yes, I’m doing my Meatless Monday post on Tuesday. I was ill all weekend and had made the food and all but wasn’t up to actually typing it all out. Pathetic, I know but lying doesn’t make it different. Plus I figure it’s a little like spaghetti Tuesday on a Wednesday, and what’s better than that new tradition?
Second, we have a Spartan Race winner! Seth, email me at email@example.com and I’ll send you your code, congrats!
Anyways, I’m only posting dinner this week, see above for why. BUT. It is excellent, you can have it for breakfast, lunch and dinner and still be happy. Plus a recipe for salsa which you don’t really need for the enchiladas but you must make it anyways and eat it on everything you have for the next week.
I would never in a million years thought I’d have enchiladas without cheese and not miss the cheese, but that’s what happened.
- 8 medium sized tomatoes, diced (I usually use 15 romas, but these were on sale so…)
- Juice of 2 limes
- 1 bunch cilantro, cut up a bit (not to be overly technical but…)
- 1 red onion, diced
- 7 cloves of garlic, finely diced (or to taste)
- 1/2 Tbsp. salt
- 1/2 Tbsp. pepper
Just throw it all together in a big bowl, stir it up and eat with chips or over pretty much anything. I hand dice the tomatoes just because I threw them in the ninja once and it wasn’t pretty. Still tasted good though! This is one of those things that tastes better the next day if there’s any left. It makes quite a bit.
If you have kids have them roll the limes as much as they will between their hands while you do the other stuff. Squishy limes = more juice.
For the enchiladas:
Corn tortillas & black olives,
Thin sliced lettuce, chopped tomatoes, and jalapeno slices for optional garnish/topping
- 2 15 oz. cans tomato sauce
- 4 cups water
- 5 Tbsp flour
- 3 Tbsp chili powder
- 1 tsp granulated garlic
- 2 tsp dry oregano
- 2 tsp cocoa powder
- 1/2 tsp cayenne red pepper
- 1 tsp cumin
- 1 tsp onion powder
- 2 cans black beans, drained
- 1 can re-fried beans
- 3 cups sliced spinach (remember it shrinks when you cook it)
- 1/4 cup fresh cilantro
- 1 fine diced white onion
- 2 fine diced frying peppers ( I didn’t think that was the real name but it was on the sign and I Googled it and yep, that’s them)
Just mix it all up in a decent sized bowl and put it in the fridge till you’re ready to roll. Ready to roll?
I always put a ladle full of enchilada sauce on the bottom of the pan. Why? Because that’s just the way it’s done! I had made the sauce and filling in the morning an rolled them up right before cooking so I had to heat up some sauce to dip the corn tortillas in. I like to use a pasta bowl because they’re low and wide, perfect for dipping tortillas in.
- You have to dip the corn tortillas in warm sauce so they don’t tear when you roll them.
- The enchilada sauce will taste too tomato-y until after it’s baked. After it’s baked you’ll be hooked and will never buy canned sauce again, except maybe on those lazy days.
- Take out all the tortillas you’ll need, put them above the bowl of enchilada sauce. Put a plate to roll them on to the right, touching. Finally, put the pan you are going to bake them in to the right of that, touching. If everything is out and as close together as possible it’ll minimize the unavoidable mess. Once you have dipped your fingers in the sauce you won’t want to reach back in the tortilla bag or anywhere else till you’re done. (That’s where my kids come in). 🙂
- You need less filling per enchilada than you think. Always.
Cover the pans with foil and cook in a pre-heated oven at 325 for an hour.
Top with a big spoonful of salsa and serve a little salad on the side to mix in and – Dinner.
I made a double batch of sauce and had about half left, I made two pans of enchiladas and had a bowl of filling left that I intend to use for nachos which shall rock.
I’ve never actually had a recipe for enchiladas, I always make them different but this one’s a keeper. Do you have an awesome vegetarian (vegan or not) enchilada recipe? Do share here or share the link!