I’m a carnivore. I eat meat.
Last week I decided to challenge myself to a meat-free week. And I love a good challenge. So I scoured my old stack of Cooking Light magazines and came across one that sounded like a great kick in the flavor department that would be delicious as much as it was healthy. One can be a vegetarian and not eat the healthiest of foods so I was delighted to find this recipe that wasn’t 100% cheese.
I remember fondly when I lived with my parents how mom would crave enchiladas and I would happily oblige. With enchilada sauce from a can, shredded chicken, cheese and tortillas. No brainer. But this recipe that I borrowed from Cooking Light, features a sauce made from scratch. Im still getting used to shopping in an actual supermarket as opposed to an online grocer like I was used to in Queens. I am often left to improvise right there on the spot which can be difficult when the supermarket is packed with produce and customers.
dried ancho chiles, stemmed and seeded Chipotles in adobo sauce, chopped
2 cups water
2 teaspoons olive oil
chopped sliced yellow onion
5 garlic cloves, sliced
1/4 teaspoon kosher salt
2 cups organic
vegetable broth Chicken Stock
chopped fresh dried oregano
2 tablespoons no-salt-added tomato paste
1/2 teaspoon ground cumin
fresh lime juice Lemon Juice
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
2 cups (8 ounces) pre-shredded reduced-fat 4-cheese Mexican-blend cheese, divided
3 thinly sliced green onions, divided
corn flour tortillas 6 tablespoons light sour cream
Preheat oven to 400°.
Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth, chiles, and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.
Pour onion mixture into a blender. Blend until smooth; stir in lime juice and red pepper.
Combine the beans, 1 cup cheese, and half the green onions in a bowl.
Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions.
Spoon 3 tablespoons bean mixture down center of each tortilla; roll up.
Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas.
Top with the remaining cheese. Bake at 400° for 15 minutes or until lightly browned.
Sprinkle with remaining green onions; serve with sour cream.
I skipped the last step and dove right in. SOOO damn spicy… and if you read my directions and THEIR directions you will see I deviated slightly from their instruction. partially due to the fact that I added too many chipotles.
This made for a satisfying dinner with a side salad or some steamed veggies.
When I was down to my last two enchiladas, I decided to have some homemade brunch and added a perfectly fried egg on top. I don’t know why I didn’t think of it sooner!
Happy Meat Free week to me!