Tuesday, March 29, 2011
Is That an Enchilada in Your Pocket, Or Are You Just Happy to See Me?
Made these enchiladas the other night, and they made an ass-ton. They were good but not phenomenal, so I'm only going to half-assedly post the recipe here until I tweak it into perfection. They were definitely missing a green of some sort and also something a bit more stiff (twss?) to balance out the mushiness of the black beans, refried beans, and potatoes. I guess what I'm saying is, they could be improved. So take this recipe and have your way with it.
About 7 small/medium potatoes, diced
One large can of black beans, drained
Two small cans of vegan refried beans
Two small cans of enchilada sauce
One nice big bag of daiya cheddar cheese
About 12 tortillas
Sliced black olives (optional)
What to do:
Preheat oven to about 425F. Toss the diced potatoes with some olive oil and seasonings of choice, in my case garlic powder and chili powder, and spread over large a foil-lined cookie sheet. Bake until tender and browned (between 20 and 30 minutes) but don't overbake since they'll be getting another round of cookery.
Spread enough enchilada sauce to coat the bottom of two 9x13 baking pans. Once potatoes are cooked, remove from oven. Take a tortilla, smear a healthy spoonful or two of refried beans down the center of it and toss a generous amount of black beans and potatoes on top. Drizzle a tiny bit of enchilada sauce inside. Roll up and place in pan. Repeat with the remaining tortillas. Distribute the rest of your enchilada sauce among both pans, pouring it over your rolled up tortillas so that they are completely coated. Distribute the cheese evenly over the tortillas in both pans.
Cover pans with foil and cook in oven for about 30 minutes. Remove foil, toss your diced olives over the contents of both pans, and cook for about ten minutes more, until sauce is bubbly.
Garnish with cilantro or lettuce or salsa or whatever the heck else you can think of.
Ponder adding some greens next time.