Potato-Mushroom Enchiladas

I have been telling Will we are having enchiladas almost every single night this week.  Stuff kept coming up and getting in the way, and I thought I'd never get to make my enchiladas.  Finally tonight we made and devoured enchiladas.

This is one of those recipes that's never the same any time you make it, but is always just as delicious.  In case you're interested, this is what I did this time:

(By the way, we were both so hungry for these enchiladas we forgot to take a picture.  See stock internet photo below.)

Ingredients:

Olive oil
1/2 cup chopped onion
1/4 cup chopped mini sweet peppers
1 large russet potato, peeled and chopped
1-5 large white mushrooms, sliced
1 can refried beans
2 tomatillos (canned)
8-10 jalapeno slices (canned)
1 cup spinach

12 corn tortillas
1 can Rosarita's enchilada sauce

Directions:

Pre-heat over to 400.

Drizzle some oil in a large pan over medium heat.  Cook the onions and peppers until softened. 

Meanwhile, boil the potatoes in a separate pot for about 5 minutes, just before they get too soft.  Drain and set aside.

When the onions and peppers are soft, add the mushrooms.  Cover and cook for another 5 minutes until mushrooms are soft and exuding juices. 

Add beans, tomatillos and and jalapeno slices to pan and mix everything well.  Lower heat.  When ready to fill tortillas, add the spinach and stir until barely wilted.

Warm the tortillas in the microwave for about 20 seconds. 

Spread the bean mixture onto each tortilla, add a few chunks of the potato, roll and place into casserole dish. 

When all rolled tortillas are in casserole dish, generously spread the enchilada sauce over them.  Add Daiya Vegan Cheddar if you would like. 

Heat for 15 minutes or until vegan cheese is melted.

Enchiladas

Mmm, enchiladas...  I've been craving these for a couple weeks since a friend sent me a recipe for enchiladas.  Well, I took that recipe, looked up some others, and then kinda just made up my own.  It was AH-MAY-ZING!  (But I always say that, right?)  Oh, and Will loved them.  (But I always say that too, don't I?)  This blog could practically write itself.

Ingredients for six enchiladas:
Filling
1 tablespoon olive oil
1 teaspoon Earth Balance buttery spread
1/4 onion, chopped
1 clove garlic, crushed
1 cup cabbage, shredded or chopped
1/4 cup canned fire-roasted tomatoes
1/2 cup frozen kale
1/2 cup cooked beets
1 can pinto beans
1/4 teaspoon cumin
1/4 teaspoon chili pepper
1/4 teaspoon smoked paprika
small corn tortillas
Daiya vegan mozzarella

Sauce
1/2 can tomato paste mixed with a little bit of water
1/2 teaspoon chili pepper
pinch salt and pepper
1 package Frontera Red Chile Enchilada Sauce

Pre-heat oven to 375.

Heat the olive oil and butter on medium high heat.  Add onions, saute for about 3 minutes.  Add garlic and cabbage.  Stir and saute for two more minutes.  Add spices and the rest of the ingredients.  Stir well, lower heat and let simmer.

Meanwhile, mix the tomato paste and water with the chili pepper, salt and pepper.  Pour mixture onto the bottom of a small baking dish. 

Microwave the tortillas for about 45 seconds so they are warm and soft.  Add two spoonfuls of bean mixture onto each tortilla and carefully roll the tortilla, keeping the ends open.  Place each rolled tortilla into the baking dish.  To finish, pour the Frontera sauce generously over the entire dish of enchiladas.  Sprinkle Daiya vegan mozzarella on top.

Bake for 20 minutes and enjoy with a side of rice and fresh spinach!  Delish. 

Enchiladas

I was inspired to make enchiladas when I was visiting my brother and his in-laws in Australia.  They were all talking about how good the enchilada's are that M makes and I wished we had had time to have her make them for us.  I vowed that when I got back home I would try my own hand at enchiladas.

Three weeks later, and I finally had time to make them.  Thank you M for the inspiration!  I made up my own recipe and these were well worth the wait!  Delicious!

Basically you can put anything inside the tortillas, but you just need a good enchilada sauce.  I used the Sprouts brand, and it was great.


Here's what else I did:


Ingredients
2 tablespoons olive oil
1/2 cup onions, chopped
2 garlic cloves, crushed
1/2 zucchini, chopped into small pieces
1/2 green bell pepper, chopped into small pieces
1/2 cup chunky salsa
1/2 can refried beans (vegetarian)
1 cup fresh spinach
Package of small corn tortillas (I used the Mission Artisan kind, see below.)
1 cup mozzarella and cheddar flavored Daiya, mixed
2 cups enchilada sauce
1/2 teaspoon cayenne

Directions 
Pre-heat over to 350.

First, saute the onions and garlic over medium-high heat in the olive for about 3 minutes.  Add the zucchini and pepper, cook for another 4-5 minutes until everything is soft.  Add the salsa and beans.  Stir well and turn heat down to low. 

Spread about 1/2 cup of the enchilada sauce on the bottom of a casserole dish. 

Add the spinach to the beans and stir well.

Now it's time to assemble the enchiladas!

Take a tortilla and put it on a clean plate.  Spread about two tablespoons of the bean mixture on the tortilla.  Sprinkle about 1 tablespoon of the the cheese mixture on top of the bean spread.  Carefully roll the tortilla into a slim roll and place in the casserole dish.  Do this with as many tortillas as needed until the casserole dish is full.  Cover the enchiladas with the rest of the enchilada sauce.  Sprinkle the rest of the cheese on top of the sauce-covered tortillas.  Sprinkle the cayenne pepper over everything.

Bake for 30 minutes.

When finished, eat immediately and enjoy!

I served them with my fresh guacamole which was a great addition.  W ate four of them and said they tasted better than a restaurant's!  I mean, he might always says that, but still...  I'll take it!  :)