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

Tomato Pesto Tart

I don’t know about everyone else, but I seem to be getting into the Holiday spirit in fits and stops.  One minute I’m super excited and totally on top of things, and the next I’m yawning into my glass of wine and wishing someone could just wake me up when it’s all over.  For this I blame all of the stores that completely by-passed my favorite holiday of the year (#Thanksgiving) and started decorating for Christmas on November 1st.  It has left me feeling not quite bah humbug about the whole thing, but certainly ho-hum.  So, to show my support for Thanksgiving, I’m going to be posting more of my recipes from that holiday.  And the fact that they haven’t been posted before has absolutely nothing to do with laziness . . .

Ingredients:

All-purpose flour
1 sheet Pepperidge Farm Puff Pastry, thawed
¼ cup pesto sauce (I used store-bought from the produce section)
2 plum tomatoes, sliced
½ cup shredded Parmesan cheese
2 Tbs thinly sliced basil leaves

Preparation:

Heat oven to 400°F.  Line baking sheet with parchment paper.

Sprinkle flour on work surface.  Unfold pastry sheet on floured work surface.  Roll the pastry sheet into a 12″ square.  Place the pastry sheet onto the baking sheet and prick thoroughly with a fork.

Spread pesto sauce on pastry to within ½” of pastry edge.  Arrange tomato slices on pesto and sprinkle with cheese.

Bake 12 minutes or until the pastry is golden brown.  Let cool for 10 minutes, then sprinkle with basil.

Serves 6 as appetizers
Prep: 15 minutes; Total time: 30 minutes

Tomato Pesto Tart

*Courtesy Pepperidge Farm