For dinner last night, I made Roasted Veggie Enchiladas. It was simple and delicious and what I love about enchiladas (I love a lot of things I suppose) is that you can do your own thing when it comes to the ingredients and can make as big or small of a batch as you want, I was able to make two enchiladas without any problem, a small one for yours truly and a behemoth for the omni. Brett is not a very heavy guy, and I always overestimate his appetite and put way too much food on his plate. I am trying to get better at this, as we would rather have leftovers than him have to throw away half a plate of food, and as he has pointed out to me, he can always go back for more. However last night, I made him a huge enchilada and he ate the whole thing, so go figure.
Anyways. It’s amazing the complexity and full flavor that veggies have when they are roasted. You could really use whatever veggies you had on hand, just roast them before hand to get the best flavor. I used roasted zucchini, roasted red potatoes, roasted butternut squash, roasted red bell peppers, roasted jalapenos, and roasted shallots. I also had some chard in the fridge that was starting to look a bit sad and limp, so I sautéed it in some veggie broth until it got nice and soft and threw that in there as well. I lightly seasoned the squash with cumin and the potatoes with chili powder and cayenne (I like things spicy). Vegan cheese would make a nice addition too.
While I got the enchiladas ready to go in the oven, Brett made up a double batch of tofu sour cream. He has been making it as of late and seems to have it down much better than I do. The flavor and texture of his sour cream is much better than mine.
I preheated the oven to 350 degrees, sprayed a small baking dish with oil, put our enchiladas in the pan, smothered them with store bought enchilada sauce (you know, it actually requires a bit of label reading if you want enchilada sauce without MSG, at least that’s what I ran into here in Mid-Mo). Then I popped ‘em in the oven and baked them for about a half hour until they were nice and bubbly.
Once they were out of the oven and had cooled for a few minutes, I topped them with Brett’s fresh tofu sour cream. I ended up going back and putting a bit more enchilada sauce on the side for dipping.
I am going to leave with something non-food related, I happened upon a very interesting blog today I thought others might want to check out, if they haven’t already done so. It’s called Unpopular Vegan Essays, I found his subject material to be fascinating, and his blog is very well written, there are points I agree with him and points where our views diverge, but definitely a worthwhile site to check out.
‘Til next time!