Enchiladas - with a capital Easy!

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So far, I have shown more dessert-y kinds of recipes on this blog.  I just really like to eat, share, and photograph desserts so much. (They’re decadent! And, well, pretty!)  But when I get a craving for something tomato-saucy, its ON. 

On

Like sauce on an Enchilada!

In the interest of being more environmentally – and often more health – friendly, my husband Steve and I have begun searching for alternatives to some of our favorite animal products, like cheese and milk.

Enchiladas and cheese are like peanut butter and jelly to most people, including Steve.  (Who would, I believe, also appreciate the PB+J reference.)  So who am I to deprive him of cheese? 

I ended up finding a compromise, in the form of Go Veggie! Cheese… it’s basically a lactose-free cheese substitute, made with mostly vegan ingredients and a little bit of dairy.  I was looking for vegan cheese at first, but then thought I would ease into it with this.

When it came out of the oven –cough-microwave-cough – it was all melty and delicious, just like cheddar cheese.  Steve and I were both fans of the whole enchilada. 

{I hear groans. Is that my stomach growling, or you getting slapped in the face for not expecting that pun?}

I actually didn’t tell Steve about the non-cheese until he finished it, and he had no idea!  So now, at the very least, I have a good cheese substitute recommendation for all my lactose-free or dairy-reducing friends out there.

Being a personal trainer and fitness instructor, I have one of those weird schedules that has me working in the morning, some parts of the day, and in the evening.  And not always at the same location. So dinner time is rarely the time I get to make dinner on week nights - but I LOVE making and eating homemade food.  Hence, recipes like this one float my proverbial boat.

So what are you waiting for?  Make a dinner date at your place on Tuesday night.  Celebrate with a nice dinner, just because you can!  You can throw together this fancy little meal ahead, or 30 minutes before you eat it.  Even better, this is budget and diet friendly, and great if you don’t love freezer fare.

 

Enchiladas + Filling

7-10 small corn tortillas

1 can black beans, drained and rinsed

2 medium tomatoes, chopped

1-2 good handfuls cilantro, washed and chopped

¼ - ½ large yellow onion, chopped

1/3 – ½ cup frozen corn

Optional (or “necessary” in Steve’s opinion ;) : Up to ½ cup vegan or regular shredded cheddar cheese

¼ tsp. of each dried spice: Onion powder, garlic powder, cayenne pepper, cumin, chili powder, chipotle chili powder or blend, salt, and pepper (but if you have a Mexican spice blend you would rather use, feel free to add a teaspoon or two of that!)

A little lime juice

Direction:

Mix all ingredients EXCEPT tortillas in a large bowl and set aside.

Sauce

1 6-oz can of tomato paste

1/3 cup pumpkin puree (sweet potato, canned + diced tomatoes, or other squash will do)

Start with ¾ cup No-Chicken Broth (or whatever broth) but depending

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