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!



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


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




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.


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


*Derived from ButterWithAStickOfBread

Fat Taquitos

Sometimes I wonder if my life resembles the chicken and the egg a little.  Did my love for Mexican food come before my love for a Mexican?  Or did my love for a Mexican enhance my love of Mexican food?  As long as I can remember I’ve loved Mexican food.  Hot, spicy Mexican food.  Then I fell in love with a Mexican and found a whole new appreciation for Mexican food, and, well, all things Mexican in general.  And that brings me to my Fat Taquitos.  I’m always on the hunt for Mexican food recipes, and for new ways to make Mexican food.  And one of the strongest Mexican food critics sits at my table!  I had a feeling these were going to be good, but did feel a bit apprehensive as I set the plate down at lunch a few Saturdays ago.  Would they pass muster?  Would I be sent back to the drawing board?  They passed muster!  And I got a thumbs up from one of my little foodies!! 


8 small (6″) corn tortillas
1½ cups shredded chicken
½ cup prepared salsa (I like to use the fresh salsa usually found in the produce section)
½ cup shredded cheddar cheese
¼ tsp Morton & Bassett Mexican Blend seasoning
Sour cream and guacamole for dipping


In a medium bowl, thoroughly mix the chicken and salsa.  Cover and refrigerate for 15 minutes.

While chicken and salsa is in refrigerator, begin warming tortillas for use. In a small skillet heated to medium-warm add one tortilla at a time.  You want to warm the tortilla and not cook it.  When tortilla is warmed on both sides, set aside and keep warm.  Continue with all tortillas

Line a baking sheet with parchment paper and preheat the oven to 375°.  Remove chicken salsa mixture from refrigerator and drain any liquid.  Add cheese and Mexican Blend seasoning.  Combine well.

Take one tortilla and lightly brush what will be the outside with olive or canola oil.  Lay on clean, dry surface and spoon about 2 tablespoons of filling down the middle of the tortilla.  Roll tightly and place seam side down on prepared baking sheet.  Repeat with remaining tortillas and filling.  Add a sprinkling of kosher salt across the tops.

Bake 14-16 minutes, until crispy.  You might need to pop on the broiler for a few minutes.  Serve with enchilada sauce, salsa, sour cream, and / or guacamole!

Wine Pairing Suggestions:

Pinot Noir
Sauvignon Blanc

Serves 4

Prep time: 20 minutes; Baking time: 16 minutes


*Derived from Hungry Girl