Vegetable enchiladas

I grew up in San Antonio, and I love Mexican/Tex-Mex food. However, I live in Scotland, where real Mexican food is nowhere to be found unless I make it myself. It’s been difficult to get the taste just right: beef just doesn’t taste the same here, I can’t find some ingredients, etc. And, most recently, I’ve been experimenting with making vegetarian Tex-Mex, something difficult to find even (especially?) in Texas.

Enchiladas are ridiculously easy to make and they don’t take very long too cook, either. The enchilada recipes I had from Los Barrios Family Cookbook call for meat and cheese in the enchiladas. If you just remove the meat from these recipes — and I do love this cookbook otherwise — your enchiladas end up being only tortillas, cheese, and salsa. Not very filling and not very exciting either. Using their recipe as a guideline, I’ve come up with my own. I’ve more or less finalised the recipe. Here it is:

Vegetable Enchiladas
Serves 3-6 (depending on serving size)

6 tortillas (corn or flour)*
500g cheddar cheese, grated
1 Tbs olive oil
1 onion, half of it cut into thin slices, the other half minced
1 bell pepper, cut into thin slices
1 courgette, cut into thin slices
1 carrot, cut into thin slices
400g tinned chopped tomatoes
1 jalapeño, finely chopped
400g refried beans
white wine vinegar
garlic powder
chili powder
ground cumin
salt and pepper

1. Preheat the oven to 180C/350F/Gas Mark 4. Heat the olive oil in a large pan. Saute the onion slices, bell pepper, courgette, and carrot until soft. Season with ground cumin and chili powder to taste.

2. Fill each tortilla with some of the vegetables and cheese. Roll the tortilla and place in a 9×12 baking dish, seam side down. You should be able to fit six rolled tortillas in the pan.

3. To make the salsa: mix together in a bowl the chopped tomatoes, minced onion, and jalapeño. Season to taste with garlic powder, salt, and pepper. Add a dash of white wine vinegar. Pour the salsa on top of the tortillas, making sure it sinks down into the nooks and crannies.

4. Next add a layer of refried beans and finish it off with the rest of the cheddar cheese. Pop it in the oven for about 20 minutes, or until all the cheese is melted.

Serve with guacamole, sour cream, and salad garnish. Enjoy!

Tune in tomorrow for my one-week food log experiment.

* I know, enchiladas are supposed to made with corn tortillas. Corn tortillas aren’t sold anywhere in my town, however, so I have to make do with flour tortillas.

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4 thoughts on “Vegetable enchiladas

  1. Megan says:

    This doesn’t eliminate meat altogether, but chicken enchiladas might be the way to go if it’s just a matter of beef tasting wrong and avoiding red meat. Also, veggie tacos & burritos shouldn’t be hard to manage, especially if you can get good black beans or other good beans. Lettuce, tomato, onion, bell peppers, beans, cheese, salsa…

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  2. Sarah says:

    Yum!

    Also, I think the whole dedication to corn tortillas might be a Texas thing? I’ve had plenty of enchiladas that were yummy and used flour tortillas!

    Like

  3. Chera says:

    I prefer flour tortillas, too, for everything else, but it seems like enchiladas ought to be made with corn tortillas. Maybe it’s a South Texas thing. We San Antonians can be pretty snobbish about Mexican food. 🙂

    Megan: Yes, I’ve made vegetarian tacos before. Fortunately I can get both black beans and pinto beans here. And I’ve made vegetarian chili, too. (Which is blasphemy to some, I know: it isn’t chili if it doesn’t have beef. I am turning into a heretic.)

    Like

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