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  • Black Bean & Sweet Potato Enchiladas + Easy Enchilada Sauce from Scratch!

    Hello! Happy Sunday. I hope the weekend has been treating everyone well, and I hope that were the weather has permitted, you have enjoyed summer's last stance. It has been unusually beautiful here in Madison, and as usual, I am stuck indoors for most of it. Albeit I have been making excuses to be outside more and more just to soak up the last of the season, I still haven't gotten enough, and am afraid that fall will be showing it's colors really soon...just this last week, I saw THIS on my walk to school:

    Ok, yeah, it is beautiful. And don't get me wrong, I love fall. In fact, it is probably my favorite season...what with all the squash, pumpkin, baking to keep warm, soups and stews....hot chocolate....hot tea...hot cider......anyways: I think by this time of year, people fall into two camps (haha get it, "fall"??)

    Camp 1: you are over the tomatoes, the giant zucchini, the onslaught of kohlrabi and other CSA items you just can't deal with eating anymore of. You've done your preserving, and you're just waiting it out like a fat squirrel who has collected their nuts to enjoy their stash when it hits sub-zero temps.

    Or...

    Camp 2: you are holding on....you are still in the summer game...you still want more tomatoes, zucchini, all the fresh basil before the first frost hits...and you can't get enough room in your freezer to save more of the summer season bounty. You start to understand why your grandmother and other family members have several chest freezers in their basements and/or garages (...and find specimins from the 1990's still to this day in said chest freezers). Your mason jar collection is dwindling, and you seek out opportunities to squirrel away more of summer's bounty as each day nears the new season.

    I am firmly in camp 2 this year. I mean, we're picking cherry tomatoes at our CSA farm today!! Any tips for preserving them?

    But...having a small freezer is an issue while in "squirrel mode": I can't fit anything else in after I froze several bags of tomatoes a few weeks back! So in efforts to make some room, I present to you: homemade enchilada sauce (and a recipe to use said sauce in if you wish). The sauce is quick, easy and tastes amazing. You can use it right away, stash it in the fridge for a few days until ready to use, OR freeze it (and completely eliminate that room you just made clearing out the frozen tomatoes!!). 

    Note: the enchilada sauce was inspired by the original here. The enchiladas were inspired by this and this recipe, as well as my edits from making them several times. And yes, I know: this is not a 100% authentic enchilada sauce, or enchiladas. However, still very tasty, just not authentic. For a smoother process during the week, simply prep the sauce and filling one day, and then assemble and bake another (or stash the sauce away in the freezer for whenever you'd like to whip up your enchiladas!). You can wait up to 3 days to assemble after prepping the filling and sauce. And lastly, these are *best* fresh out of the oven! You could bake them in smaller batches, or simply keep some sauce aside for re-heated leftovers as noted in the recipe, as the corn tortillas like to soak up lotsa moisture. Not sure about flour tortillas, but I am sure they'd be similar. 



    Enchilada Sauce // plant-based; vegan; gluten-free; soy-free; nut-free; sugar-free // makes about 4-5 cups - enough for 1 recipe of Sweet Potato & Black Bean Enchiladas //

    • 2 TB olive oil
    • 1 onion or ½ large onion, roughly chopped
    • 3 cloves garlic
    • 3-4 cups frozen tomatoes (or 1 28 oz/ two 14.5 oz) cans diced/crushed/whole tomatoes
    • 2 TB chili powder
    • ¼ tp 1 tsp cayenne
    • 1 TB dried oregano (or 2 TB fresh)
    • 1 tsp cumin
    • small pinch cinnamon or drizzle of molasses for a bit of sweetness (optional)
    • 1 TB tomato paste
    • 2 TB lemon or lime juice
    • 1 tsp salt
    • ½ cup water or vegetable stock, if needed to help blend to smoothness if using frozen tomatoes
    1. In a blender, combine all the ingredients; blend until smooth
    2. Add sauce to a medium pan, and simmer on medium (or medium-high if in a time crunch) for 15-20 minutes, until thickened to the consistency of tomato sauce. Use a lid partially tilted off the pan to help control spatters. Stir a few times during this to help prevent scorching.
    3. Taste and adjust seasonings. Use right away, or refrigerate/freeze until you need it.

    Everything in the blender:

    The finished sauce! You can't beat the taste, even though it is not 100% traditional. You get points for not using the bottled stuff! You can use it right away, refrigerate for a few days, or freeze it for a few months for future enchilada adventures.



    Black Bean, Sweet Potato & Red Pepper Enchiladas // plant-based; vegan; gluten-free option; sugar-free; soy-free; nut-free // makes ~10 small enchiladas, or ~4-6 large enchiladas //

    • 1 recipe red enchilada sauce (you'll probably have a bit lefover)
    • 8-10 small corn or flour tortillas (or 5-6 larger tortillas)
    • 1 large sweet potato, 2 to 2 ½ cups diced small
    • 1 sweet red pepper, diced small
    • 1 medium or ½ large onion, diced small
    • 1 TB olive oil 
    • 1 can black beans, drained and rinsed thoroughly, or about 2 cups black beans
    • 3-4 cloves garlic, minced
    • 2 TB lemon juice
    • 1 ½ tsp cumin
    • 1 tsp chili powder
    • ¼ tsp smoked or regular paprika
    • ¼ tsp cayenne
    • ½ tsp salt
    • Avocado Cream: 1 medium/large avocado, 1.5 TB lime or lemon juice, 1/4-1/2 cup fresh cilantro, 1/4 tsp salt, 1/4 tsp garlic powder, pinch cayenne, 1-2 TB water to help blend
    • Cashew Cream: Great Recipe Here!
    1. Preheat oven to 350F. Lightly oil the baking dish you want to use (I used an 8”x8” and managed to cram in  7 enchiladas; use a smaller dish for smaller batches). In a large skillet, add the olive oil, red pepper, onion, and sauté until tender and onions are translucent, about 10 minutes on low-medium. While this mixture cooks, add the diced sweet potato to a small pot, cover with water and place a lid on. cook over medium-high until fork tender, about 7-12 minutes depending on how large the pieces are. Drain, and rinse once under warm water, draining thoroughly.
    2. Add garlic to the onion and pepper mixture, and cook for another 2-3 minutes, taking care to not burn the garlic. Add the black beans, and gently incorporate. Add in the cooked sweet potatoes, 1/3 cup of the enchilada sauce, as well as the remaining ingredients, and taste for seasoning, adjusting as needed.
    3. In oiled baking dish (I used an 8”x8” pyrex), scoop ~3/4-1 cup of sauce, or enough to cover the bottom of the baking dish you are using.
    4. Prep the tortillas: stack on a plate, and microwave for 30 seconds to help soften and make more pliable to prevent breaking while rolling. Place a tea towel over the top to help keep them warm while rolling the enchiladas. 
    5. For small enchiladas, scoop ~1/3 cup filling onto each tortilla, and gently, but tightly roll; place seam side down into the sauced baking dish. Repeat process, tucking each enchilada close to the other to prevent them from unrolling.
    6. Top with enchilada sauce (and any filling if you have leftover, if desired) to completely cover the enchiladas. Note: reserve some sauce if you wish for re-heated leftovers. Cover with a lid or tin foil, and bake for 20-35 minutes. If your filling and sauce are cold, the time will be nearer to the 35 minute mark; the enchilada sauce should be mostly absorbed by the tortillas, and should be a deep red color. Allow to sit for 10 minutes to set before serving. Top with avocado crema, cashew cream or just avocado slices and cilantro. Great with tortilla chips for crunch!

    The filling goods in the pan, all cooked and ready to be stirred with spices + sauce:

    The filling, all ready. Seriously tasty. I recommend having tortilla chips handy to taste and adjust seasonings accordingly... Microwaving the tortillas for ~20 seconds made them way more pliable for me, so they were less prone to cracking when rolled. Fill em' with the the...filling...roll, and stuff into the pan you have put a bit of sauce down in:

    Getting all cozy in here....

    Pour sauce over the top...

    Smooth out, and top with the rest of the filling if desired. Cover, bake until sauce is deep red, and everythign is all bubbly. 

    ...and excuse the bad lighting, but it was dark by the time I pulled these babies out of the oven. Totally worth it, especially after a chilly run!

    Top with the avocado crema: simply blend all the ingredients together until smooth. Or simply top with sliced avocado and cilantro. Enjoy!