These are just the BEST. You can add meat or shrimp if you really must, but consider going completely meatless with these enchiladas.
It’s The Secret Recipe Club time again. For the uninitiated, we’re a group of around 130 food bloggers, separated into four smaller blogging groups. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month long, we keep our assignment a secret until ‘reveal day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation – especially this one!!
I think I could eat Mexican food everyday and never tire of it. And it’s the one common ground in the food arena I’ve found with my grandchildren. I still threaten to add kale to everything, but they know they can always count on fajitas when they come to visit and sweet corn tomalito muffins (which they’ve said I’ve GOT to post here – they’re a Chevy’s copycat recipe and a new favorite at our house). And now I can add these fabulous Vegetarian Enchiladas from Susan at the food.baby.life blog. to the list, although I’ll probably have to add meat to theirs. Susan lives in Australia, has 3 boys under the age of 5 (!!), and is now a student of Naturopathy. I can’t even imagine how she has the time for it all, but she’s also create a wonderful blog full of recipes I want to try. Most of her desserts are fructose free – as she uses stevia and rice malt syrup where she can. High on my list to try are her Raspberry and Coconut Muffins and Sweet Potato Pancakes from her Allergy Friendly Baking section. I also have my eye on the Blueberry Crumble Pie for when blues come back into season, and these Curried Carrot and Chickpea Burgers.
There are two make-ahead options for this dish:
Prep them up to the step of spreading with salsa and refrigerate for one day before baking off. Allow for an additional 10 minutes baking time.
Make the dish, including baking it off, and refrigerate for one day. Reheat at 350˚F for 20 minutes before serving.
For the meat eaters at the table:
Buy a roasted chicken and shred the breast meat into long thin strips OR sauté up some shrimp with some lime juice, salt and pepper. Add to the tortillas when building the enchiladas.
- 1 Tbsp extra-virgin olive oil
- 1 medium red onion, finely chopped
- 2 large cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 orange bell pepper, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Hungarian paprika
- 1 can black beans, drained and rinsed (or cook your own)
- 1 can chickpeas, drained and rinsed (or cook your own)
- 3 plum tomatoes, diced
- ½ can beer (I used a pale ale)
- 2 tablespoons lime juice (1-2 limes)
- Salt and pepper to taste
- 8 tortillas
- ½ - ¾ cup Grated cheese (I used a mixture of cheddar and pepper Jack)
- ½ - ¾ cup mild salsa to taste
- 1 scallion, thinly slices on the diagonal
- Low fat sour cream
- Preheat oven to 350°F. Heat the oil in a large skillet over medium-high heat and sauté the onion, garlic and peppers until soft. Add the cumin, coriander, and paprika and cook for another 2 minutes.
- Stir in the beans, chickpeas, tomatoes,beer, and lime juice. Simmer for 10 minutes, stirring occasionally. Add salt and pepper to taste.
- Place spoonfuls of the bean mixture down the middle of each tortilla, and top with 1 - 2 Tbsp cheese. Close the sides of the tortillas over the filling to form a roll, and place them fold-side-down in a baking dish. Spoon any remaining filling around the edges of the filled tortillas.
- Top with salsa, sprinkle with the remaining grated cheese, and bake for around 20 minutes or until the cheese is golden and bubbling. Sprinkle the scallion over the top, and serve hot with sour cream on the side.