Meatless Mondays took a new turn this Monday with an updated version of a McClanahan family favorite. I have made enchiladas since I was a teenager from a recipe I found in one of my mom's old cookbooks. Over the last two decades, I have tinkered with it but it never really occurred to me to omit the meat. It is now transformed to a meat-free recipe and I don't see it going back. A plus is that it is quick to make, in about 45 minutes I had dinner on the table. If you haven't jumped in and tried one of the recipes in my blog, this is the one.
Zoë and I cooked together this evening and I think her contributions helped to spur her to clean her plate. She especially loved squeezing the lime juice into the salsa and then eating the limes afterward. I have worked diligently and patiently to have her help me in the kitchen. She tastes the vegetables as I slice them and munches on the cheese as I shred. It has helped her to become more familiar with the food I serve and she feels as sense of ownership over the food served on our table. Besides, it is a good time for her to share what's happened in her day and to transition from school to home.
The secret to a yummy cheesy enchilada is mixing cream cheese and ricotta cheese, it isn't traditional but it is good! I also make my sauce from scratch. I find canned enchilada sauces way to salty and you can control all the spice and create a dish to your family's liking. I used regular flour tortillas because that is what I had on hand but I am sure that whole wheat tortillas would work well.
2 teaspoons canola oil
1/4 cup onion, finely chopped
2 small cloves garlic, finely chopped
1 6-oz can tomato paste
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon pepper
Dash of Tabasco Sauce
2 cups water
2 Scallions, chopped
1/4 cup c
ilantro, finely chopped
1/2 cup cream cheese, softened
1/2 cup ricotta cheese
1/4 cup sour cream
2 cups grated Cheddar or Monterey Jack cheese
6 flour tortillas, you can use whole wheat
Preheat oven to 350 degrees.
Heat oil in a medium sauce pan over medium-high heat. Add onion and garlic and stir until softened, 2-3 minutes. Add tomato paste and spices, stirring constantly for three more minutes. Slowly add water and stir until well combined. Bring sauce to a boil then reduce heat and let simmer for 20 minutes. While sauce simmers, mix green onions and cilantro in a medium bowl. Add cream cheese, ricotta cheese and sour cream and mix until well blended. Stir in 1 cup of the shredded cheese and add 1/2 cup of the enchilada sauce.
Spray a small baking dish with cooking spray and spread a 1/2 cup if enchilada sauce on the bottom. Dip one flour tortilla in the sauce and then lat flat and place about 1/3 cup of filling on tortilla; roll tortilla around filling and place seam-side down in baking dish. Repeat process for remaining tortillas. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Enchiladas may be prepared up to this point and refrigerated up to 1 day or frozen up to 3 months. Transfer baking dish into preheated oven and bake for 20-25 minutes. Makes 4-6 servings.
Black Bean and Corn Salsa
This recipe was given to me by Shirley, a friend at work. I was discussing my meatless enchilada plan and asked her for an idea of what to serve with it. She suggested this black bean and corn salsa and it was perfect. Simple but so delicious.
1 cup black beans, canned low or no salt
1 cup whole corn kernels, canned low or no salt
1/4 cup onion, finely chopped
1 tomato, seeded and chopped
1 avocado, chopped
1 lime, zested and juiced
1/4 cup cilantro, finely chopped
Salt and pepper to taste
Combine all ingredients in a medium bowl and serve. Makes about 3 cups of salsa.