Cook With Us: Vegetarian Enchiladas
On Sunday, January 24th, we held our first Cook With Us class of the year! With 11 participants, we made some delicious Vegetarian Enchiladas, homemade sauce, talked about breaking down barriers to food security and solutions to the root causes, and talked about the benefits of micro greens.
The base recipes that we used for the class came from: Cookie & Kate (Sauce) and Cooking from Scratch (enchiladas).
We started with the sauce.
Ingredients:
6 Tbsp Olive Oil
6 Tbsp Flour
2 Tbsp Ground Chili Powder
2 tsp ground cumin
1 tsp garlic powder
1/2 tsp dried Oregano
1/2 tsp salt
pinch of cinnamon (optional)
4 Tbsp Tomato Paste
4 cups Vegetable Broth
2 tsp apple cider vinegar OR distilled white vinegar
Instructions:
Measure and stir together all the dry ingredients in a bowl.
In a medium pot, warm oil until it sizzles with a light sprinkle of flour.
Pour flour mixture into oil, whisk constantly, cook until fragrant.
Mix in tomato paste and then slowly add in broth. Whisk until all lumps are removed
Raise heat to medium-high and bring mixture to a simmer, then reduce heat to maintain a gentle simmer for 5-7 minutes. Whisk often, until the sauce has thickened a bit.
Remove from heat, whisk in the vinegar and season to taste with black pepper or salt.
For the enchiladas:
Ingredients:
2 cups cooked brown rice
2 small/medium Sweet Potatoes (can sub winter squash too)
- chopped into bite-sized pieces
2 Tbsp Olive OIl
1 tsp garlic
1 bell pepper
1/4 cup diced onion
15 oz can black beans
10-12 large tortillas
2 cups cheddar cheese
Cilantro
Avocado
Instructions:
Add sweet potatoes to a large skillet - drizzle with olive oil, salt and pepper
Cook about 5 minutes, then add garlic
Add chopped bell pepper, onion, black beans (and any other vegetable you would like - spinach or mushrooms are delicious) and toss to combine
Cook until sweet potatoes are tender
Add cooked rice, and 3/4 cup enchilada sauce and toss
Preheat oven to 350 degrees Fahrenheit
Cover bottom of casserole dish with enchilada sauce
Add big spoonful of filing to the tortilla sprinkle with cheese, roll tightly and place seam side down in the pan.
At this point, you can also roll and put in a separate container to freeze
Pour sauce over enchiladas, sprinkle with cheese and back for 30+ minutes
Garnish with Avocado and Cilantro
There are lots of additional vegetables you can add to this recipe and they freeze really well.
