Did you miss me? and an enchilada recipe.

Vegetable Enchiladas

I do hate being sick. With a passion. The cold I picked up a week or so ago was a particularly evil cold, at least to begin with. It knocked me down pretty quickly and did not care that I had a lot of grading to do. As such, I was quiet here. I had little to say, and little time with which to say it. Meals were simple affairs of recipes we know by heart. But now I’m back!

And sadly, with these enchiladas, a little disappointed. They’re made from an Everyday Foods recipe I found online. First you make a sauce for them, which is quick and easy; then you make the filling, also quick and easy. Then you warm the corn tortillas and roll these suckers up, which, for us, is always a dreaded thing as they crack and break seemingly no matter what we do to try and change that. Pfft.

The problem with these enchiladas is that they’re rather bland. This is partly my fault, as you need 12 oz of cheddar for them and I only had 8. We were thus missing a lot of cheese, and that undoubtedly would have made a difference. They also lack some zip. Mr. Pea added some green salsa and garlic powder to the leftovers and reported that they’d improved greatly. So take that for what you will. The nice thing about this recipe is that it makes 2 pans of enchiladas. We have some in the freezer, which actually remedies my “we’re snowbound for a third day and we’re out of food!” problem today.

Anyway, here’s our slightly modified version of the EF recipe:
Start by making the sauce. In a smallish saucepan, add
2 T olive oil
1 tsp cumin
1/4 c flour
1/4 c tomato paste

over medium heat. Cook, whisking, for a minute. Then add:
1 can vegetable or chicken broth and
3/4 c water

Whisk away and simmer 5-8 minutes until thickened.

For the filling, thaw
1 box corn kernels
1 box spinach (and squeeze it dry)
and drain and rinse
1 can of black beans.

Mix these things with
1/2 an onion, chopped
1 tsp cumin

Shred 12 ounces (or 8, if you’re me) of cheddar or jack and add 2/3 of it to the mixture.

Place 16 6-inch corn tortillas on a plate, covered with a damp paper towel. Heat up for a minute to soften.

Make an assembly line: Have two greased 8″ square pans at the end, and take each tortilla out individually, adding 1/3 c of filling. Roll gently up and place in pan. Try not to holler, like I do, when they crack. Figure they’ll still all be tasty later, if not as pretty. Once they’re in the pan, pour the sauce over them, and add the rest of the cheese. Bake at 400, 15-20 minutes.

Now if I were making these again, I’d change a couple of things. I’d add some garlic to the filling and a fair amount of salt and pepper to give it some zip. We also discussed how they’d likely be tasty with a little sour cream mixed into the filling, as well. They definitely need *something*, something to give them a little more oomph. If you try these, let us know what you did to add oomph and we’ll give them another whirl.

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