Friday, 14 September 2012

Vegetable enchilladas.

I can count on one hand the vegetarian evening meals I have had this year, the grand total is 3. I love meat, mainly chicken and am always sceptical of ever making a vegetarian dish. Besides the falafel burgers I made in March, I haven't tried a vegetarian dish until now. I received a copy of BBC Vegetarian magazine last year at the Good Food Winter show, which kinda changed my perception of vegetarian food. I stumbled upon a recipe for vegetarian fajitas, which used butternut squash, refried beans and aubergines instead of the usual chicken or beef. I was intrigued to find out whether vegetables still could give this classic dish the same amount of feel good factor.
When I made this dish I did not intentionally plan on making this dish, instead I had plans for another chicken dish, but I thought I would try something different, something vegetarian, something healthy.  I did not have all the ingredient to make this as it was on the spur of the moment, so I omitted the butternut squash and refried beans as the recipe stipulated, and instead replaced with mushrooms and peppers. Whilst I was making my replacement and amendments, I thought, let's turn one classic into another and instead of vegetable fajitas, I'd make vegetable enchiladas and make the taco sauce from my Every Day Mexican cook book.
Here is how my vegetable enchiladas turned out:
Baked enchilladas.
Enchilladas with chunky chips.

I started by cutting the aubergines into small pieces, peeling  the mushrooms and cutting and slicing the peppers and also added garlic. I then seasoned with my favourite seasoning, all purpose, cajun seasoning, garlic black pepper and cayenne pepper (I like my food hot!).
Seasoned vegetables.
I then fried these vegetables in two tablespoons of stir fry oil and fry light.
Vegetables frying.

Meanwhile I made my taco sauce. I can't say this is authentic taco sauce, as yet again I did not have all the ingredients, but I made do with my store cupboard ingredients. I chopped four tomatoes, added garlic, tomato ketchup, all purpose seasoning and West Indian chili sauce (I did say this was not authentic) and used a potato masher to bind the ingredients together to make my taco sauce. I then grated some cheddar cheese to go inside the my tortilla.
My interesting taco sauce.

I began to fill the tortilla with the vegetables in the middle, then sprinkled some cheese and added two tablespoons of taco sauce, I then rolled the tortilla and placed sealed side down in a greased oven proof dish.
Enchiladas rolled and ready for sauce to be drizzled over.
Once I rolled my fajitas, I added the remaining taco sauce over all of the fajitas and added the remaining cheese over the fajitas - turning my dish into enchilladas.
Taco sauce and cheese over enchilladas.

I baked for 25 minutes until all the cheese was melted.

I am entering this dish to book marked recipes as I book marked this recipe in November 2011. Booked Marked recipes is a blogging challenge hosted by tinned tomatoes and founded by Ruth's kitchen experiments and encourages readers to vegetarian  recipes that they have book marked from magazines, books, bloggers etc. I really am loving these blog hops :-)

Recipe for vegetable enchiladas - this is adapted from my BBC Christmas Vegetarian magazine, and my Everyday Mexican book as I used the ingredients I had in my store cupboard.
Serves - 4
For the wraps
1 aubergine
400 grams of mushrooms
1 red onion
1 red pepper
1 green pepper
1 yellow pepper
1.5 tablespoon of all purpose seasoning
1 tablespoon cayenne pepper
1 tablespoon cajun seasoning
2 tablespoon olive oil
50 grams of cheese
packet of tortillas

For the taco sauce
1 tablespoon olive oil
1 -2 fresh hot chillies
3 garlic cloves, crushed
1 teaspoon cumin
1 teaspoon ground coriander
1 tsp brown sugar
200 grams ripe tomatoes, peeled, and coarsely chopped
juice of 1/2 lemon
salt and pepper.

1) Cut the mushrooms, peppers and aubergines into bite size pieces, season with all purpose seasoning, cayenne pepper, and cajun seasoning. Slice the red onion and mix with the vegetables.
2) Heat the frying pan and add the 2 tablespoon of olive oil, add the vegetables and let the vegetables cook for 5 minutes.
3) Meanwhile, heat the oven and grate the cheese and place to one side.
4) Start making the taco sauce, add all the ingredients for the taco sauce and place in a bowl. Using a potato masher, press down on the tomatoes and season to taste.
5) When the vegetables are cooked, fill the tortillas with the vegetables and add a tablespoon of cheese and two tablespoons of the sauce mixture into the middle of the tortilla.
6) Place the rolled tortillas sealed side down in a baking tin, and once all the tortillas are rolled, place the remaining tomato sauce and cheese over the tortillas. Cook for 20-25 minutes.
7) Enjoy.


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