ENCHILADA LOVE OVER HERE!
Just look at these beauties. So gorgeous, so tasty, so healthy, so amazing. I’m in love!
This recipe all started with an expired jar of enchilada sauce.
You see, I had planned on making some enchiladas for dinner recently, and so I went to the store to buy some enchilada sauce. Because, you know, I was too lazy to make my own.
I came home, ready to get down to business, and that’s when I noticed that the enchilada sauce that I JUST BOUGHT was expired. By 3 months!
That’s what I get for trying to go the easy route.
After a fit of rage ensued (not really, but kinda sorta yes it’s true), I took some deep breaths and decided to just make my regular enchilada sauce. I had all the ingredients, and it was easy, so fine. I’ll do it. I wanted enchiladas too bad to give up on the whole operation.
After THAT situation was handled, I got to work on the filling for these enchiladas. I just used a few veggies I had in my fridge. When they were done cooking, I then drizzled some super yum cashew cream on top, sprinkled pretty things on top (because I like pretty food), and stuffed my face.
Totally oblivious to the awful enchilada sauce experience I’d just had. Because DAMN, these things are GOOD.
- Enchilada Sauce
- 2 tbsp extra virgin olive oil
- 2 tbsp flour (I used kamut flour)
- 1 tsp garlic powder
- 1 tbsp oregano
- 4 tbsp chili powder
- 1/2 tsp salt
- 1 tbsp tomato paste
- 2 cups vegetable broth
- Cashew Cream
- 1/3 cup raw cashews
- 2 tbsp lemon juice
- 1 garlic clove
- 1/4 cup water
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Filling
- 1/2 tbsp extra virgin olive oil
- 1 small yellow onion, diced
- 1 small bell pepper, diced (I used red)
- 1 small zucchini, diced
- 1 1/2 cups cooked black beans (or 1 15oz can)
- 1/2 cup corn kernels
- 1/4 sliced olives (I used black olives)
- 3-4 green onions, sliced
- 1/2 cup chopped cilantro or parsley (I used parsley)
- Salt & pepper, to taste
- 8 flour or corn tortillas (I used flour tortillas)
- In a small pot, heat your oil until warm, over low heat, then add in the flour and whisk until there are no clumps remaining. At that point, you can add in your spices, tomato paste and vegetable broth. Whisk until smooth. Simmer for about 10 minutes, or until thickened.
- Add all ingredients to a food processor or high-powered blender and process/blend until very smooth.
- Add your oil to a large pan, over medium heat. Once warmed, add in your diced onion, and cook until softened, about 5 minutes.
- Then, add in the bell pepper and zucchini. Cook for another 5 minutes, or until softened.
- Add in your cooked black beans and corn, until it’s all warmed through. Season with salt and pepper. Remove the pan from heat and set aside.
- Preheat your oven to 350F and add a big ladle-full of enchilada sauce to the bottom of a 9×13 baking dish.
- Add about 2 tablespoons of veggies to a tortilla, top with olives, green onion and cilantro/parsley. Roll it up tightly, and place seam-side down in your baking dish. Repeat with remaining tortillas.
- Pour the enchilada sauce over your enchiladas, making sure to cover everything well.
- Cover the baking dish with foil, and bake for 15-20 minutes, or until the sauce is bubbling around the edges.
- Serve with a drizzle of cashew cream, chopped cilantro/parsley, and a few more green onions on top.
