Happy Holidays! Snow is on the ground, the tree is up and decorated, cookies are baked and the Amazon Prime people stop by daily to drop off the things I have purchased - the last holidays of the decade is in full swing.
I’ve been absent from blogging for almost a month! No excuses except we’ve been busy. I’ve tried a few new recipes and some old stand by’s too. We spent Thanksgiving with my my side of the family this year in Indiana. Aside from 2 very turbulent plane rides and an 8 hour plane delay we had a fabulous time. The last time we spent Thanksgiving with them was 7 years ago - we vowed we will not wait another 7 years.
We’re skipping our Mexico trip this year and heading for new horizons - Arizona. It is one of the few states I’ve never visited and we have relatives and friends to visit.
We continue our monthly movie night tradition with friends Gerd and Maria. There is always great conversation, wine and food - oh and a movie too of course. I’ve been hungry lately for enchiladas lately - not the kind smothered in cheese that we get at our local hangout but healthy ones. My sister in law made vegetarian enchiladas at the lake and they were delicious. I used a mild enchilada sauce and spiked it up a bit with cumin and chili powder. Some of the enchiladas had cheese (for the cheese lovers) and some did not (for me - who likes cheese but it just doesn’t like me).
You can add whatever vegetable mix you like. The potatoes can be all white or sweet potatoes, you can even skip the turnips - I had some in the fridge so I tossed them in.
Ingredients
1 white potato, cut into 1-inch dice and rinsed
1 medium sweet potato1 inch dice
5 small salad turnips
1 medium onion, sliced
3 garlic cloves, minced
1 cup red/yellow/orange bell peppers, sliced
8 ounces baby bella mushrooms, sliced
1 1/2 cups broccoli florets
1 can great northern beans, drained and rinsed
6-8 large while grain tortillas
2 cups red enchilada sauce, plus more for serving
1 Tbsp ground cumin
1 Tbsp mild chili powder
1/2 Tbsp dried thyme
2 Tbsp nutritional yeast
salt, pepper to taste
Instructions
If you have a steamer pot, steam potatoes and turnips until soft, set aside while you prepare the rest of the ingredients. If you don't have a steamer, boil potatoes and turnips until fork-tender, drain and set aside.
Heat 1-2 Tbsp of water in a heavy-bottomed pan until bubbly. Add sliced onions. Saute for 5 min, add garlic, and cook 1-2 min more.
Add peppers, mushrooms and broccoli to the pan with onions. Stir and saute about 3 min, until the vegetables become softer. Add drained and rinsed beans, all seasonings except nutritional yeast and salt, stir the mixture well and let the beans get heated through. Take the pan off the stove.
Add steamed potatoes. Sprinkle in nutritional yeast. Mix well with a wooden spatula, slightly breaking up the potatoes. The mixture should look like chunky mashed potatoes with vegetables. Add salt to taste.
Preheat the oven to 375°F. Warm up your enchilada sauce. Spread a thin layer of enchilada sauce on the bottom of a 9 by 13 inch casserole dish. Working with one tortilla at a time, spoon about 1/6 to 1/8 of potato-vegetable filling in the center of each tortilla, making a line with the filling. Roll the sides of the tortilla over the filling. The ends should stay open. Place rolled enchilada into the baking dish with the seam down. Repeat with all tortillas.
Pack enchiladas tightly into the baking dish, do not overpack. Pour the remaining enchilada sauce evenly over the rolled enchiladas. If desired add cheese to top of enchiladas. Bake at 375°F for 20 min uncovered. When done, let cool for 5-10 min before serving.
We served with a simple spinach salad with raspberries and blueberries and light vinaigrette dressing.
