ENCHILADA LOVE OVER HERE!
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This dish all began with an ended jar of enchilada sauce.
You see, I had prepared on making some enchiladas for supper just recently, and so I went to the store to buy some enchilada sauce. Since, you know, I was too lazy to make my own.
I came home, ready to get down to service, and that’s when I saw that the enchilada sauce that I JUST BOUGHT was expired. By 3 months!
That’s what I get for trying to go the simple route.
After a fit of rage occurred (not really, but kinda sorta yes it’s true), I took some deep breaths and decided to simply make my routine enchilada sauce. I wanted enchiladas too bad to provide up on the entire operation.
After THAT circumstance was managed, I got to deal with the filling for these enchiladas. I just used a couple of veggies I had in my refrigerator. When they were done cooking, I then sprinkled some incredibly yum cashew cream on top, sprayed pretty things on top (due to the fact that I like quite food), and stuffed my face.
Totally unconcerned to the terrible enchilada sauce experience I ‘d simply had. These things are GOOD since DAMN.
- 2 tablespoon additional virgin olive oil
- 2 tablespoon flour (I utilized kamut flour).
- 1 tsp garlic powder.
- 1 tbsp oregano.
- 4 tbsp chili powder.
- 1/2 tsp salt.
- 1 tbsp tomato paste.
- 2 cups veggie broth.
- 1/3 cup raw cashews.
- 2 tbsp lemon juice.
- 1 garlic clove.
- 1/4 cup water.
- 1/2 tsp salt.
- 1/4 tsp newly ground black pepper.
- 1/2 tbsp additional virgin olive oil.
- 1 small yellow onion, diced.
- 1 little bell pepper, diced (I used red).
- 1 small zucchini, diced.
- 1 1/2 cups prepared black beans (or 1 15oz can).
- 1/2 cup corn kernels.
- 1/4 sliced olives (I utilized black olives).
- 3-4 green onions, sliced.
- 1/2 cup chopped cilantro or parsley (I utilized parsley).
- Salt & & pepper, to taste.
- 8 flour or corn tortillas (I used flour tortillas).
- In a little pot, heat your oil till warm, over low heat, then include the flour and whisk till there are no clumps remaining. At that point, you can add in your spices, tomato paste and veggie broth. Whisk until smooth. Simmer for about 10 minutes, or up until thickened.
- Include all ingredients to a food mill or high-powered blender and process/blend until very smooth.
- Add your oil to a large pan, over medium heat. As soon as warmed, include your diced onion, and cook until softened, about 5 minutes.
- Add in the bell pepper and zucchini. Cook for another 5 minutes, or until softened.
- Include in your cooked black beans and corn, up until it’s all warmed through. Season with salt and pepper. Get rid of the pan from heat and reserved.
- Preheat your oven to 350F and include a big ladle-full of enchilada sauce to the bottom of a 9×13 baking meal.
- Include about 2 tablespoons of veggies to a tortilla, leading with olives, green onion and cilantro/parsley. Roll it up firmly, and location seam-side down in your baking dish. Repeat with remaining tortillas.
- Pour the enchilada sauce over your enchiladas, ensuring to cover everything well.
- Cover the baking meal with foil, and bake for 15-20 minutes, or till 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.