Tag Archives: enchiladas

Black bean, corn, and collard green enchiladas

Black bean, corn, and collard green enchiladas

Ingredients
Corn tortillas
Olive oil
1 can black beans
1 can corn
A few leaves of collard greens, chopped (other greens would work too – kale or spinach, etc)
Roasted red peppers, chopped (optional)
1-2 tbs cream cheese (optional)
Shredded cheese or vegan cheese
Red enchilada sauce (from a can/jar is fine, or make your own with the ingredients below)

Sauce Ingredients
1 small onion, chopped
1 clove garlic, minced
1 cup of salsa (I like to use Pace Picante Sauce)
3 tbs tomato paste
1 cup canned crushed tomatoes (fire roasted work great for this)
1 cup water

Cilantro-lime quinoa ingredients
Quinoa
Cilantro
1 lime
Pepitas (optional)

Directions

1. Preheat oven to broil. If preparing quinoa: boil the quinoa according to directions.

2. In a pan, saute the can of beans, can of corn, roasted red peppers, and chopped collard greens with some olive oil, until the greens turn bright green and everything is warmed through. Optional: Add 1-2 tbs cream cheese and stir into veggies until melted. Remove pan from heat and set aside.

3. If making your own sauce: In a pot, saute the chopped onion and garlic then turn off the heat. Add all other sauce ingredients to the pot and mix well. If the sauce tastes too vinegary, add a tsp of sugar.

4. Heat a small amount of oil in a frying pan. You are going to flash-fry each corn tortilla individually to prevent it from cracking when you roll it. To flash-fry your tortilla, place it in the pan of hot oil for about 3 seconds, then flip it over for another 3 seconds, then remove it.

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5. Put a thin layer of enchilada sauce on the bottom of your baking pan to prevent them from sticking. In your flash-fried corn tortilla, add a few spoonfuls of veggie mixture. Roll the tortilla around the fillings and place it in the baking pan (seam side down, if you need to, so it stays rolled). Continue rolling all of the enchiladas until the pan is full or you run out of ingredients.

Veggie enchiladas

6. Pour enchilada sauce over rolled enchiladas, then top it all with shredded cheese.

6. Bake for 5-10 mins, or until cheese is melted and begins to bubble and brown. (Remember, broil is really hot! Watch them carefully so they don’t burn!)

7. If preparing quinoa: Mix cooked, drained quinoa with chopped cilantro leaves and juice of 1/2 – 1 lime. (I also sprinkled some pepitas on mine. )

Green Chile and Cheese Enchiladas

Green Chile and Cheese Enchiladas

Ingredients
6 corn tortillas
3 cups shredded monterey jack cheese
2 4 ounce cans diced green chiles, do not drain
2 cups sour cream
1/2 small yellow onion, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
cilantro leaves, chopped (optional)
vegetable or olive oil

Directions

1. Preheat oven to 425. In a bowl, mix sour cream, green chiles, cilantro, onion, garlic, and cumin.

2. Separate out about 1/3 of the sour cream mixture. This will be used later to top the enchiladas. In the remaining 2/3, mix in the cheese. This will be the enchilada filling.

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3. Flash-fry the tortillas by heating the oil in a pan, then placing the tortilla in the oil for about 3 seconds, then flip it and fry the other side for about 3 seconds. Stack the flash-fried tortillas on a paper towel.

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4. Put some of the cheese mixture into the middle of a tortilla and roll the tortilla around the filling. Place in a greased baking pan. Finish filling and rolling all tortillas.

Green Chile and Cheese Enchiladas

5. If there is any remaining cheese mixture, top the enchiladas with it. Then top with the sour cream mixture that was set aside in step 2.

Green Chile and Cheese Enchiladas
Green Chile and Cheese Enchiladas

6. Bake for about 15 minutes, or until the cheese is melted.

Green Chile and Cheese Enchiladas

Green Chile and Cheese Enchiladas

Meatless Monday #97: Sweet Potato and Black Bean Enchiladas

These were really delicious! This might be one of my new favorites!

Enchiladas

Ingredients
Corn tortillas
Olive oil
1 can black beans
1 large sweet potato
Kale or other green (optional)
Sweet or hot peppers (optional)
Cilantro
2 garlic cloves, crushed or minced
1 tbs chili powder (optional)
1 lime
Green enchilada sauce (from a jar/can is fine)
Cheese or vegan cheese

Directions

1. Bake the sweet potato until soft. I prefer to cube the sweet potato prior to baking because it makes the baking go faster. I also threw some slices of peppers on the tray too because I happened to have a bunch of peppers from our CSA box. Any kind of peppers would work (bell, anaheim, jalapenos, whatever).

2. In a bowl, mix the can of beans with the crushed garlic cloves, juice from 1 lime (or to taste), and chili powder (also to taste).

3. Once the sweet potato is done baking, prepare the enchiladas. You can leave the oven on because you’ll be using it to bake the enchiladas shortly. First, put a thin layer of enchilada sauce on the bottom of your baking pan to prevent them from sticking. Then, heat a small amount of oil in a frying pan. You are going to flash-fry each corn tortilla individually to prevent it from cracking when you roll it. To flash-fry your tortilla, place it in the pan of hot oil for about 3 seconds, then flip it over for another 3 seconds, then remove it.

4. In your flash-fried corn tortilla, add a spoonful of beans, some cubes of sweet potato, some kale or greens, some of the roasted peppers (if you did these), and some cilantro leaves. Roll the tortilla around the fillings and place it in the baking pan (seam side down so it stays rolled). Continue rolling all of the enchiladas until the pan is full or you run out of ingredients.

5. Now cover all of your rolled enchiladas with green enchilada sauce and shredded cheese.

6. Bake the enchiladas at 400 for about 10 minutes, or until the cheese is melted and bubbly.

Meatless Monday #81: Two Recipe Remakes

When I first started this blog, I posted quite a few Meatless Mondays without knowing how to create easy to follow recipes or photograph the food I’d made. When I look back at some of those early recipes I have posted, I cringe at how some of my favorite recipes don’t come across as appealing because of my horrendous photography skills! Even though I’m definitely not an expert recipe-writer nor expert photographer, I’m better than I used to be, so I’ve decided to occasionally remake some of the originals and hopefully better show off their tastiness!

Recipe Remake 1: Hummus Pizza

This is one of my very favorite dinners. It is so quick and easy to make, it’s actually really healthy, and it’s super tasty! Check out the recipe here.

Recipe Remake 2: Cheese Enchiladas

Cheese enchiladas (which I now make with Daiya or Veggie Shreds) are my guilty pleasure. When I have time and want some really savory enchiladas, I’ll make my own sauce, or when I just want to make these quickly, I’ll use store-bought sauce from a jar or can. Enchilada and homemade sauce recipes are here.

Meatless Monday #59: Mexican Black Bean & Spinach Casserole

Ingredients
Corn tortillas
1 can black beans (This was enough for 2 people, but you’ll want more if serving more.)
Spinach (I used fresh, but frozen would work too)
Enchilada sauce (I used verde, but red would work to)
Cheese (I used Daiya vegan cheese)
Optional: cilantro, tomato, onion, jalapeño

Directions

1. Preheat oven to 350. Grease a baking dish.

2. Layer the ingredients in the dish:

3. Bake for 30 minutes or until warmed all the way through.

Meatless Monday #27: Spinach and Black Bean Enchiladas

Ingredients:
corn tortillas
spinach
can of black beans
cheese or vegan cheese
sour cream or vegan sour cream
jar/can of green enchilada sauce (something like this, or whatever your grocery store has)

Directions:

1) Flash-fry corn tortillas in olive oil by placing the tortilla in a pan of hot oil for about 3 seconds, then flip the tortilla and fry the other side for about 3 seconds.  Stack the flash-fried tortillas on a paper towel lined plate.  This step prevents the tortillas from tearing when you roll them.

2) Spread sour cream or green enchilada sauce along the bottom of a baking pan to prevent enchiladas from sticking to the pan.

3) Line the center of each tortilla with a spoonful of sour cream, fresh spinach leaves, a spoonful of black beans, and cheese.  Roll the tortilla around the filling.  Place all rolled enchiladas in the baking pan.
spinach enchiladas 040

4) Cover the enchiladas with green enchilada sauce and sour cream (can stir them together in a bowl first). Sprinkle cheese over the top.

5) Bake at 350 for about 15-20 minutes, or until cheese is melted and sauce is bubbling.

spinach enchiladas 041

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Join the the Meatless Monday movement! One day a week, cut out meat to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Meatless Monday #8: Cheese Enchiladas

Back to my love of Mexican food.

Ingredients
Corn tortillas
Cheese or vegan cheese (cheddar and pepper jack work great)
Enchilada sauce – can be from a jar or can, or make your own with the ingredients below

Sauce Ingredients
1 small onion, chopped
1 clove garlic, minced
1 cup of salsa (I like to use Pace Picante Sauce)
3 tbs tomato paste
1 cup canned crushed tomatoes (fire roasted work great for this)
1 cup water

Directions

1. “Flash fry” the corn tortillas. Heat some oil in a pan (I use olive oil for everything), and fry each tortilla, individually, for only about 3 seconds on each side. This will soften the tortillas and prevent them from tearing as you roll them.

2. If making your own sauce: In a pot, saute the chopped onion and garlic then turn off the heat. Add all other sauce ingredients to the pot and mix well. If the sauce tastes too vinegary, add a tsp of sugar.

3. Spread the cheese(s) down the middle of the tortilla. Roll the tortilla around the cheese and place in a baking pan.

I made half cheese enchiladas and half spinach enchiladas.

4. Once all tortillas are filled and rolled, pour the enchilada sauce over the top until all enchiladas are covered.

5.) Bake at 400 until the cheese is melted – about 20 mins.

With red sauce.

With green sauce.

This is a great dish to serve with homemade guacamole or pico de gallo!