Meatless “Enchiladas”

Ok, I put enchiladas in quotes because these really aren’t enchiladas. They are burritos with sauce. A true enchilada is made with corn tortillas. (Aren’t pet peeves weird?) Now that we’ve got that out of the way,this dish needs to be renamed “I’m SO good I should be an Enchilada!” The way I stuffed them, though, make them more of a burrito. While I was crushed for time and didn’t do it, these would go well with some Spanish rice and a Cesar salad. I’d love to mix up the filling, too. Add shrimp. Maybe some grilled steak. Or, add some sweet red bell pepper. Grab a margarita, get comfortable, and let’s go do this!

Ingredients

Sauce:

1 Tbs olive oil
1 6-oz can tomato paste
2 cups (up to 3) vegetable stock (you want a soup consistency)
¼ cup flour
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp chili powder (optional, I omit)
2 tsp ground cumin
Salt and pepper to taste

Enchiladas:

1 Tbs olive oil
1 15-oz can black beans, rinsed & drained
2 cups frozen corn, thawed
¼ cup cilantro (optional, I omit)
2 tsp ground cumin
12+/- fresh tortillas
3 cups Colby-Jack cheese (or cheddar)
Sour Cream for topping

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Preparation

Sauce:

In a saucepan, heat oil on medium. Add tomato paste, spices, and flour. Stir and cook 1 minute. Whisk in broth / stock and cook 8 minutes.

Enchiladas:

Preheat oven to 350°. Warm olive oil in pan. Sautee spinach& onions until spinach wilts slightly. In a large bowl, combine 2 cups cheese, beans, corn, cumin, and spinach mixture. Add a thin layer of sauce to the bottom of 9×13 pan. Cook tortillas. Dividing evenly, add mixture to tortillas and roll up. Pour sauce over enchiladas, and finish with remaining cheese. Bake, uncovered, until bubbly, about 20 minutes.

Top with sour cream, olives, tomatoes, lettuce. Whatever sounds good to you!

Serves: 10 – 12
Total time: 45 minutes

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*Derived from ButterWithAStickOfBread

Enchirritos

What is your first thought when you hear the word Enchirritos??  GO!!  For me it is Taco Bell.  I had never even heard of them before Taco Bell.  Unfortunately, like most fast food, Taco Bell left a horrible taste in my mouth.  Luckily, over time, my palette and budget has drastically improved.  And thanks to my Mexican husband, so has my understanding of Mexican food.  Now  a pet peeve of mine is when someone calls a burrito with sauce an enchilada.  If it’s a flour tortilla, it’s not an enchilada.  And that is what I love about this enchirrito.  It’s not pretending to be something it’s not. This enchirrito is no resting on the hard work of its parent to define it as either a burrito or an enchilada.  This enchirrito is standing proud, telling everyone it is of a mixed “race”.  Part enchilada, part buritto.  Embracing both of its cultures.  All hale the Enchirrito!

Ingredients:

1/4 cup butter
1/4 cup flour
4 cups water
3 Tbs Mexican Blend Seasoning (Morton & Bassett)
1 tsp garlic salt
1 lb ground beef (I always buy the lowest fat; but you can also sub chicken or turkey)
1 lb ground sausage
1/4 cup chopped onion (Look at the pre-chopped in the produce aisle.  It looks expensive until you calculate the value of your time chopping it.)
1 cup refried beans (I used Rosarita Traditional)
8 flour tortillas (8 inches) warmed (the best way to warm tortillas, no matter what anyone says, is with a skillet. Warm the first one on medium high and as you fill it, warn the next one, be sure to turn over at least once)
3 cups shredded cheese (I used a Mexican blend from the dairy aisle)
Optional toppings: shredded lettuce; diced tomatoes, sour cream

Preparation:

Preheat oven to 350°.  Melt butter in a large sauce pan.  Sir in flour until smooth.  Slowly add water.  Bring to a boil and cook, stirring until thickened (about 1 minute).  Stir in Mexican Blend Seasoning and garlic salt. Bring to a boil.  Reduce heat and simmer uncovered for 10 minutes

In a large skillet over medium heat, cook beef, sausage, and onion until meat is no longer pink; drain.  Stir in beans; heat through.

Spread 1/4 cup of the in a greased 9×13 baking dish.  Spread 1 Tbs sauce in the center of a tortilla and spread around  Place 2/3 cup meat mixture down center of tortilla.  Top with 1/4 cup shredded cheese.  Roll up and place seam side down  Once all tortillas are complete, pour remaining sauce over top. Sprinkle with remaining cheese (add a handful if you need to, no one will judge.)  Bake uncovered 18-22 minutes or until bubbly and cheese is melted.

Wine Pairing Suggestions:

Cabernet Franc
Gamay
Grenache
Merlot
Sangiovese

Serves: 6 big servings

Total time: 50 minutes

*Derived from Mandy’s Recipe Box
Enchirritos

Enchirritos