Tuesday, August 31, 2010


Is there honestly anything better than Mexican food? I think it's safe to say that for the past several years the answer in my world is NOPE.

Enter Enchiladas.

First I feel the need to explain but not excuse my laziness. I didn't make my enchilada sauce. I didn't make it tonight even though it sounds simple. I will in time but not tonight. Forgive me. Next the cream of mushroom was a vegetarian adjustment and a real tasty one. Another cream of______ was called for originally but it was replaced. Also this recipe makes about 8 enchiladas using "fajita" size tortillas.

Tortillas (I use sprouted whole grain, My Beloved prefers Spelt)
1 large potato
1 Zucchini (it's summer here can you tell?)
about 1/2 cup slice mushrooms
1 can black beans, drained and rinsed
1/2 onion, diced
4 cloves garlic diced
half a small can diced olives (go ahead and use more I just don't like them)
sliced green chilies (an entire small can)
Taco flavor
1 can cream of mushroom soup (Amy's Kitchen makes a vegetarian one)
Chili powder
Enchilada Sauce
Cheese *optional*

Spelt Tortillas
Long grain brown rice
bell pepper, diced
onion, diced
diced garlic
Chili powder
dash of soy sauce
dash of salt

Seems like a daunting list you say? It's not, it's really very simple! Its about 4 pans. That's including the glass baking dish, but I could see making it in less if it was "that important"

In a medium saucepan saute onions, bell pepper garlic and seasonings for rice (amounts to your discretion) in a bit of oil or water. Once onions are soft (but not translucent) add in water and rice. Cook according to rice directions. or about 40 minutes

In a frying pan toss in diced veggies and saute in oil until potatoes begin to get soft. Add in chilies at this point. Stir in taco seasoning and beans and allow to simmer for 5-10 minutes more.

Sprouted grain tortillas
MEANWHILE, mix cream of mushroom soup with just a dash of water and about a tablespoon of chili powder. allow to simmer until the "filling" is about done. Mix in at least half of the "soup" mixture with the "filling" mixture. Stir to combine and allow to simmer a few moments.

Use half of the remaining soup mixture to coat bottom of a glass baking dish. Spoon filling into tortillas and place into dish. Use remaining soup mixture (if any) to cover tortillas. Cover with enchilada sauce and cheese (if using) and place in a preheated oven (350*F) until bubbly.

Now the best part ENJOY!

note for OMNI's, if you want to make these with meat (which they don't need) I would recommend using stew meat in the Crockpot with taco seasoning a pale beer (Corona for example) and about 1 or 2 cups water (the beer doesn't like to cook alone all day). then shred and mix in with the vegetables.

1 comment:

  1. looks delic! i think i might (MIGHT) try this one... or perhaps a simpler version. what can you use instead of cream of mushroom?

    dig this: we are instituting TACO NIGHT - every thursday. So if you have some excellent taco recipes/varieties, toss them my way! or, rather, blog them. :)