The Dark-Eyed Mistress of Sweet, Sweet Pain (jenni_the_odd) wrote,
The Dark-Eyed Mistress of Sweet, Sweet Pain

Veggie enchiladas OF DOOM. Or of tasty.

I am the cooking NINJA.
My mother has a recipe for spinach enchiladas that is heavenly. My only qualms with it are the addition of bread crumbs (nutritionally not-too-valuable) and egg (functions as a binding agent for the breadcrumbs) to the spinach and mushroom mixture. It's also topped with corn salsa (obtained from a local restaurant), which, while unquestionably delicious, is rather fatty.
The other day I was planning on making some veggie quesadillas (though I never actually got around to making more than the innards mixture, as I wasn't hungry). I sort of just threw together everything we had on hand. Today, I gave up on making quesadillas (the only tortillas we had on hand were the low-carb, low-fat kind, and they did not take kindly to being quesadilla'd), so I gave up and made enchiladas. I now share that recipe with you.

Quick, cheap, and tasty veggie enchiladas
  • 1 10oz package frozen chopped spinach (thawed and mostly drained)
  • 1 small can of MexiCorn (it's corn with little bits of bell pepper and such in it)
  • Pico de gallo*
  • 8-16 oz mushrooms, chopped (depending on how much you like mushrooms)
  • 1 can of black beans
  • 1 package reduced sodium taco seasoning
  • Whatever type of cheese or cheese subsitute you prefer on your enchiladas
  • 12 tortillas (I only made 6 or so in a small  and it took up about half the mix)
  • Salsa or enchilada sauce, just something moist to cover them while they bake
  • Sour cream (optional)

    Okay. Take the veggies and beans, and mix. Add taco seasoning. Spread sour cream (optional) on tortillas. Fill tortillas with some cheese and veggie mixture. Place in some sort of baking dish (I used a glass one). Cover the top with whatever type of sauce or salsa you decided on. Sprinkle with cheese. Bake at 350 F for about 30 minutes. It could probably bake for longer, but I am impatient.
    Using fresh ingredients would probably taste a lot better, but like I said - this is what we had on hand. If I can find a non-tomato-based sauce for it, I can probably get my dad to eat it.
    To veganize, use whichever cheese substitute handles baking well, and eliminate the sour cream (or replace it, if you like, though I'm not sure how well most sour cream substitutes handle being baked - the only one I know of is plain soy yougurt, and I've never baked with it). The sour cream isn't necessary, our enchiladas tasted fine without it.

    *If you are not my family and do not have random items like pico de gallo on hand fairly often, dice up the following and mix together: half an onion, one or two jalepenos (add more or less depending on how much you like the spicy), three roma tomatoes, 2 tsp minced garlic, 2 tbs chopped fresh cilantro, and half to a full lime's worth of juice. Tastes better if you let it sit together for a little while.
  • Tags: recipes

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