Daily Treat: December 2
Dec. 2nd, 2012 05:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rsadelleI'm sick, meaning my brain is not quite engaged, so today's treat is a recipe I have already typed out for people via email and edited for this post since I've made this a lot more since then.
I love enchiladas, but for a long time I only made them rarely because (a) rolling them is messy and time-consuming and (b) most enchilada sauces are made with chicken stock or wheat (or both). I managed to find a good sauce that's vegan and gluten free, and I started making them layered instead of rolled, and now this is in my usual food rotation. You could probably easily adapt this for carnivores.
Vegan, Gluten Free Black Bean and Vegetable Enchiladas
1 bell pepper
1 zucchini
1 onion
1 large can (25 oz) black beans
1 regular sized can (15 oz) corn
1 jar/can/whatever enchilada sauce (I've been using 505 Southwestern's green chile sauce)
corn tortillas
shredded cheese (I use one bag of Daiya cheddar; you can use whatever sort of cheese you prefer. You can also make cheeseless enchiladas.)
Cut up bell pepper, zucchini, and onion. (I like to make them very small, so they're approximately the same size as the beans and corn.) Saute with olive oil until they soften. (Or are as cooked as you want.)
Mix the vegetables, drained beans, drained corn, and some cheese (I dump some in until it seems about right - most of a bag) in a bowl.
At this point, turn on the oven to 350 and let it preheat while you finish putting things together.
Spread some sauce on the bottom of a 9 x 13 pan, then some of the vegetable mixture. Cover with a layer of tortillas.
Tortilla hint: break two tortillas in half and line the straight edges up with the straight lines of the long edges of the pan. Break off two curved parts (from opposite sides) of a third tortilla and line the straight edges of the tortilla parts with the straight lines of the short edges of the pan. This way you have straight edges along the straight edges, and curves reaching into the middle. Break the rest of the third tortilla into two long strips, and use them to cover the open space down the middle of the pan.
Spread sauce over the tortillas. Depending on how you feel about the process, you may want to spread some sauce under the overlapping tortilla edges. This will make them a little softer, and it takes a smidgen more time. Do another vegetable layer, then another tortilla layer. You could keep going as long as you want and your ingredients hold out; I do two layers each of vegetables and tortillas.
Cover the top layer of tortillas with more sauce and some cheese. (I spread cheese around until it looks right - the rest of the bag.)
Cover with foil and bake 20 minutes or so, uncover and bake another 10 minutes, then broil for 2-3 minutes to finish melting the cheese on top. (I googled covering them or not; it seems like it doesn't matter, so I split the difference. Also, covering them means I can bake them longer without them drying out, which is important since I often have other things to do while they're in the oven.)
Eat and enjoy!
Leftovers will microwave well; I generally cut whatever size piece I want in half, and put it in the microwave for two or two and a half minutes. Your microwave may vary.
I love enchiladas, but for a long time I only made them rarely because (a) rolling them is messy and time-consuming and (b) most enchilada sauces are made with chicken stock or wheat (or both). I managed to find a good sauce that's vegan and gluten free, and I started making them layered instead of rolled, and now this is in my usual food rotation. You could probably easily adapt this for carnivores.
Vegan, Gluten Free Black Bean and Vegetable Enchiladas
1 bell pepper
1 zucchini
1 onion
1 large can (25 oz) black beans
1 regular sized can (15 oz) corn
1 jar/can/whatever enchilada sauce (I've been using 505 Southwestern's green chile sauce)
corn tortillas
shredded cheese (I use one bag of Daiya cheddar; you can use whatever sort of cheese you prefer. You can also make cheeseless enchiladas.)
Cut up bell pepper, zucchini, and onion. (I like to make them very small, so they're approximately the same size as the beans and corn.) Saute with olive oil until they soften. (Or are as cooked as you want.)
Mix the vegetables, drained beans, drained corn, and some cheese (I dump some in until it seems about right - most of a bag) in a bowl.
At this point, turn on the oven to 350 and let it preheat while you finish putting things together.
Spread some sauce on the bottom of a 9 x 13 pan, then some of the vegetable mixture. Cover with a layer of tortillas.
Tortilla hint: break two tortillas in half and line the straight edges up with the straight lines of the long edges of the pan. Break off two curved parts (from opposite sides) of a third tortilla and line the straight edges of the tortilla parts with the straight lines of the short edges of the pan. This way you have straight edges along the straight edges, and curves reaching into the middle. Break the rest of the third tortilla into two long strips, and use them to cover the open space down the middle of the pan.
Spread sauce over the tortillas. Depending on how you feel about the process, you may want to spread some sauce under the overlapping tortilla edges. This will make them a little softer, and it takes a smidgen more time. Do another vegetable layer, then another tortilla layer. You could keep going as long as you want and your ingredients hold out; I do two layers each of vegetables and tortillas.
Cover the top layer of tortillas with more sauce and some cheese. (I spread cheese around until it looks right - the rest of the bag.)
Cover with foil and bake 20 minutes or so, uncover and bake another 10 minutes, then broil for 2-3 minutes to finish melting the cheese on top. (I googled covering them or not; it seems like it doesn't matter, so I split the difference. Also, covering them means I can bake them longer without them drying out, which is important since I often have other things to do while they're in the oven.)
Eat and enjoy!
Leftovers will microwave well; I generally cut whatever size piece I want in half, and put it in the microwave for two or two and a half minutes. Your microwave may vary.