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

Sunny Margarita

Saturday started out fairly mild, weather wise. It was supposed to be HOT, but when I was picking the kids up from Spanish at 12:30, it was just warm. Pretty warm, but not way too warm. Another parent and I were even commenting that the weather people got it wrong. It simply wasn’t blazing. The problem? I didn’t knock on wood or anything. Not even my skull (you know, when there isn’t any wood available, it kind of subs in). That meant it got hot, and fast. Turned out around 100. And to me, that’s hot. That’s “I need a cool and refreshing cocktail” hot. No worries, Sunny Margarita was there to save the day (hmm, what color would a margarita super hero cape be?Yellow, maybe??)

Ingredients:

1 cup tequila
1/2 cup Triple Sec or Cointreau
1/2 cup fresh orange juice
2 tsp Simple Syrup (recipe also on this blog)
3 Tbs lime juice

Preparation:

Add all ingredients into a pitcher and stir to combine. Pour into glasses with ice and enjoy!

Some variations: can salt or sugar rim, can place pitcher in refrigerator to chill, can shake in martini shaker to chill; can also serve with orange slice as garnish. I didn’t do any of these. Did I mention that by Bay Area standards it was HOT??

Serves 4

Total time: 20 minutes

Margarita Photo

*Derived from Family Fresh Meals