First please know that cooking does not come naturally to me and I have no idea how people can create recipes. But I can make a few things from having worked in food service and last night I made enchiladas. You can fill enchiladas with anything that you like (mine are vegetarian and gluten-free) and you can make them as complicated as you want to by preparing your own sauce and beans or buying some prepared items (I bought a can of refried beans and a jar of enchilada sauce). My boyfriend likes meat but I’ll eat it only when there are no other healthy-ish gluten-free options and having been vegetarian for most of my adult life I don’t know how to cook meat. This was a great way to feed my sweet boyfriend a bunch of vegetables without him feeling like he needed meat. I don’t think he had ever tried tofu before meeting me so he’s still getting used to it. When I asked him how the tofu was in this dish he said he had forgotten it was in there, which is great!
First, select ingredients that you like
Toast some spices. I like to use cayenne, cumin, paprika and ground oregano. This is probably my favorite part, all you do is make pretty piles of spices, turn the heat to medium or so and gently stir the spices around until they are fragrant and smell a little toasty.
Set the toasted spices to the side and begin cooking the vegetables that will take longer in some olive oil (onion, broccoli and jalapeno in this case).
Press excess water from the tofu (if using). Wrap the tofu in a paper towel or cloth napkin and put some weight on it (a jar of enchilada sauce works!) for a few minutes.
Add in the rest of your vegetables (I used mushrooms, spinach, and cilantro), tofu, spices and salt and get ready to put the enchiladas together. Dampen a corn tortilla (I used a spray bottle but you can also just use water straight from the tap) and place on a heated skillet.
Once softened, cover both sides of the tortilla with enchilada sauce, then put some filling down the center (beans and veggies in this case) and roll it up. I like to warm up the beans to make the baking part go faster but be careful not to burn yourself when handling the hot food.
Putting the enchiladas together is messy so convince your boyfriend to do it 🙂
Spread a bit of sauce in a baking dish and fill up the dish with enchiladas. Cover with more sauce and a bunch of cheese and bake at 350 degrees until the cheese is melted.
Grab a drink and start a post about cooking while you wait for dinner to be ready 🙂
We went to a wonderful wine store yesterday! At first this Chronic Cellars wine was a bit too sweet for me to buy again but the more I drank the more I liked it (as tends to happen!) so I may get another bottle if I’ve been good (I allow for more expensive bottles of wine only if I’ve been deserving, otherwise I keep them around $10/bottle, unless I’ve been bad, then all I can justify is a huge bottle of Barefoot Pinot Grigio).
There’s no photo of the finished product but you can top the enchiladas with fresh cilantro and avocado, if you like (fresh pico de gallo would be delicious!). Finally, feel awesome about making a meal that is both delicious and healthy (aside from all of the wine and cheese)!