Today I was scrounging around for lunch and found a bunch of related leftovers: a bit of Spanish rice, a cup or so of cooked plain rice, half a lentil burger, less than a serving of black bean soup, a tiny bit of sauteed onions, mushrooms and green chiles. I grabbed a couple tortillas, combined all the little bits of this and that and thought I’d whip up a couple burritoes. As the mixture was heating in the microwave, something said enchiladas. A clear picture of enchiladas appeared in my head. I stopped the microwave, we had leftover “turkey” burgers for lunch instead and enchiladas for dinner!
So scrounge around in your fridge for leftovers or make some beans and rice and you’re well on your way!
- 2 cups (or so) filling: beans, rice, tomatoes, peppers, corn…..
- 8 corn tortillas
For the enchilada sauce: (based on a recipe from The Happy Herbivore)
- 2 TBSP whole wheat flour
- 1 tsp unsweetened cocoa powder
- 2 TBSP chili powder (I used chipotle chili powder and my sauce was HOT! You may want to start with one TBSP and add more if you want it hotter!)
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp garlic powder
- 2 cups No Chicken broth (or veggie broth)
- 1 cup water
- 4 TBSP tomato paste
- salt to taste
Preheat oven to 350F and spray an enchilada or other baking pan large enough to hold 8 enchiladas. Set aside filling and tortillas for now.
Whisk flour, cocoa and spices in a pan without turning on the heat.
Add 1/4 cup of broth and whisk into a smooth paste.
Slowly whisk in the rest of the broth and water. Bring to a boil over medium heat and add tomato paste.
Reduce to a simmer and cook until sauce has the thickness of tomato soup. Remove from heat and add salt if needed.
Set up an assembly line for your enchiladas with the sauce, tortillas, filling and pan. I also included leftover “cheesy sauce.”
Dip each tortilla in sauce, place in the pan and roll. Place edges down.
Continue rolling until you run out of filling. Spoon a bit more enchilada sauce over the tops, making sure tortillas are sauced all the way to the edges of the pan. Bake for 20-25 minutes.
While enchiladas bake (they smell sooooo yummy!), dice a tomato, shred some lettuce, chop a few scallions and tear up some cilantro. Serve up a couple enchiladas with a schmear of cheesy sauce, and topped with the tomato, lettuce, scallions and cilantro.
OMG my sauce was HOT! It was well flavored and super-yummy, but wow. It was perfect for Michael, lover of all things hot-hot-hot, but for me, I’m cutting back on the chili powder or using a milder chili powder next time. Leave it alone if you’re in the hot camp with Michael. 🙂