alexeye (alexeye) wrote in healthyfoodie,


i loooove enchiladas. it used to be that when i went out to eat at a mexican restaurant, i would uniformly order the enchiladas, for a few bites of cheesy heaven. i have favorite enchilada spots in los angeles and chicago, though the l.a. ones are far superior thus far.

however, when i make enchiladas at home, i tend to make them with fresh veggies rather than tons of cheese. perhaps it's because i hate grating cheese. anyway, i kind of developed my enchilada recipe myself, so pardon me if the measurements are lax.

veggie enchiladas -
* 4-6 tortillas (i like the spinach and the chile ones from trader joe's. and i almost always use flour, because they don't break as easily when you fold them. however, corn tortillas are super yummy.)
* one bell pepper, cut into small chunks (red or orange ones look great against the yellow corn)
* one hot pepper, or half of one, diced
* 1/2 cup diced onion
* 1/3 cup frozen corn
* 1/3 cup crumbled tempeh or seitan
* 2 scallions, diced
* 2-3 (or 4. or 5) minced cloves of garlic
* grated cheese to cover the top of the enchiladas as they bake, and some for the innards, if you like.
* one jar of non-chunky salsa (i like trader joe's green salsa, but the red is good, too.)
* spices to taste - cayenne pepper, cumin, coriander, chili powder
* optional - 1/3 cup chopped zuchini

1) preheat the oven to 350 degrees.
2) chop your veggies. except for the scallions, which i use as a garnish, you can chop them into one big pile.
3) fill a large skillet with about a half a cup of water, and turn on high. dump your veggies in, stirring constantly. after they begin to soften (about 5 minutes), add your garlic, your corn, your tempeh/seitan, and last, your spices. use a little sauce if you like, but keep a cup of water on hand for when the mixture starts to thicken a bit.
4) grate your cheese, but keep it to the side. coat the bottom of your baking dish (i use a pyrex pie pan, or a 10x10 ceramic pan) with a bit of salsa, so that your tortillas will stick a bit.
5) when the veggies have softened, but before they begin to get brown on the edges, turn the skillet off. take a tortilla, and scoop 2-3 generous spoonfulls into the center of it. if you like, add some cheese. fold the sides of the tortilla over the center (if you have a jumbo tortilla, you can also fold the ends over), and place, folds down, in your salsa-coated pan.
6) repeat. it's okay to scrunch them together, and to layer them. if you layer them, be sure to finish each layer with salsa, cheese, and a scallion garnish.
7) after a layer is complete, use the back of a spoon to smooth more salsa over the tortillas. also use the salsa to fill in (not entirely, but it's good for flavor) any holes on the top or bottom ends of the enchiladas. next, sprinkle cheese (to taste) over the enchiladas, then add your scallions.
8) pop in the oven for about 20 minutes, or until your cheese is bubbling and browning, and the ends of your tortillas are beginning to crisp.

i love this recipe because it's an end-of-the-week grab-all. whatever i have left in the veggie drawer can generally go into an enchilada. i've made them with as little as some onion and a couple of peppers, or as loaded as i possibly can, with some yellow squash and tomato added into the mix. this recipe uses absolutely no oil, but everything sautes up just fine with water and vegetable juices. it can also be made without cheese, for an easy vegan meal.
Tags: vegan, vegetarian
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