Mexican is one of my favorite types of food to eat. I am mostly of Italian descent, but I love me some mexican! I try to make it at home as much as I can but I tend to eat it out at restaurants more often. As it so happened, I had some homemade enchilada sauce and pinto beans in the freezer, and since I have been trying to use up the contents of my freezer I decided to make some enchiladas. I used to make them more before I went vegan, usually filling them with just cheese and onions or ground beef, but I have only made them a handful of times since becoming vegan, probably because I mostly associate enchiladas with cheese and just haven't had any better ideas with what to fill them with. For this meal, I decided to fill them with lots of veggies and some vegan cheese.
I started with two yellow onions, three green bell peppers, and about a pound of button mushrooms. I chopped them into a large dice and sautéed them with olive oil until soft and just starting to brown. I then added two jalapeños and lots of minced garlic, and cooked until fragrant.
 |
| The steam gets in the way but you get the idea |
Then I added about three cups of homemade pinto beans and just warmed them through.
It tasted so good just like this, it was hard not to just grab a bowl and get down. I had to remember what the ultimate goal was, so this is when I started to build the enchiladas. I like to use the Ezekiel 4:9 whole grain tortillas for just about everything I need a tortilla for, so I used the burrito sized ones here. I added a large helping of the veggie and bean mixture and then topped it with some cheddar style Daiya.
I then rolled them and put them into a glass baking dish that was lined on the bottom with the homemade enchilada sauce I had. I did this five times (since that was all I could fit in the dish) and then topped the entire thing with more sauce and Daiya. I baked it at 350 for about 20 minutes covered in foil, and during the last 5 minutes I removed the foil and turned on the broiler to get the cheese on top nice and crispy. I forgot to take a picture of it before I stuck it in the oven, but here was what it looked like when it was done.
 |
| YUMMMMMMMMM |
So while this was baking in the oven I started the fidello. I start with one whole yellow onion, cooked in canola until soft and starting to brown. Then I add lots of chopped garlic and cook that until the garlic just starts to get browned as well. Then I add one package of fidello (I use the La Moderna brand since that is the only kind I can find, and I get it at Fry's for 3 packs for $1) and cook until the noodles start to get browned and crunchy.
Next I add about one cup of tomato sauce plus 2 cups of water plus some salt, which I then let simmer on medium low until the noodles are cooked and the sauce is thick. You might need to add a little more water while its cooking depending on how long it takes the noodles to get soft. Just keep an eye on it. Then serve yourself and enjoy!
 |
| After Cooked |
 |
| Before |
 |
| The end result, not the most attractive looking meal but quite tasty all the same. |
No comments:
Post a Comment