Enchiladas - with a capital Easy!

Check out my stylin' new web address!

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

on desired thickness, use up to 1 ¼ cups

Chipotle Chilies in Adobo sauce – use ½ - 1 tsp. of just the sauce

1/8 tsp. of each dried spice – or ¾ tsp. of a Mexican blend  you like – Of onion  powder, garlic powder, cayenne pepper, cumin, chili powder, chipotle chili powder or blend, salt, and pepper

Direction:

Mix all ingredients in a blender, or in a bowl with a whisk, (taste-test to see if it needs more spices), and set aside.

Toppings

Romaine Lettuce, sliced thinly crosswise (for this one, I used a spring greens mix because I had a little leftover!)

Chopped avocado

Fresh, chopped cilantro

Fresh, chopped green onions

Fresh squeezed lime juice

Enchilada Making!

Spoon enough sauce into a casserole dish, just enough to coat the bottom – for this, I used a 9x9 glass square one and two pretty little loaf-shaped ramekins (just don’t use metal!)

Roll up each tortilla with 2 T. of filling inside and place seam side down in the baking pan, fitting them snugly together.

Any leftover filling can go on top and on the sides.

SMOTHER with sauce.  If you are worried about the inside of the tortillas still being a little dry, you can add a tiny bit more broth around the sides to keep it moist during baking.

Top with cheese!  As much or as little as you please.

Cover with plastic wrap and refrigerate, where the flavors with marry together nicely until you want to eat it. 

If you want to eat it right away, loosely cover with plastic wrap and pop in the microwave for about 6 minutes on high or until melty and heated through!

Top with your favorite toppings and have at it!

 

Bee Tee Dubs – since I am apparently a fan of spelling out acronyms as though they only stand for their own letters – did you notice that there was no oil or meat or anything in there?  I wasn’t consciously going for low fat or anything in particular… it just didn’t seem to be necessary.  If I don’t need it, why waste calories and fat on my food?  That’s my philosophy, anyway!

Did you also notice that this is an extremely budget friendly meal? More bonus points to the enchiladas. Y yo pienso que este es muy delicioso! ;)

ADD A COMMENT

In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.

Recent Posts by FitCakes

Menu