Vegetable Enchiladas
Amuse-Bouche
Recipe Style: Cozy, labor-intensive comfort food (but worth it)
Prep Time: 45 minutes give or take
Cook Time: 2 hours (including 1.5 hours for onion caramelization)
Dietary Notes: Vegetarian / Easily modified with whatever is in your fridge
You ever have an idea and think, this will be easy and then, you’re 45 minutes into it and think, “I’ve made a huge mistake.”
I thought enchiladas would be easy - you make a sauce, you throw some veggies in a tortilla, you slap the whole thing together and tickety-boo, you’re all done in about the time it takes to watch an episode of Arrested Development.
In reality, these enchiladas were a little more labor-intensive than I anticipated but completely worth it.
How much more worth it?
After my third bite, I regretted not making another pan so I could eat the leftovers the next day… and I made enough to feed six grown adults.
Alright, ramblers. Let’s get rambling.
It’s gonna take a while, so put on the Aaron Hernandez episode of Florida Man Murders and let’s get to work!
Ingredients
Mouthy Girl Pro-Tip: This list is what I had in my fridge, so this is what I used. The only reason I used black-eyed peas is because I didn’t have black beans or refried beans in my pantry. Use what makes you happy or whatever you’ve got in stock - sweet potatoes, eggplant, kale, broccoli - but trust me on the peppers and onions.
The Enchilada Filling
Flour Tortillas: ~14 fajita-sized tortillas
Zucchini: 2 medium-sized, chopped
Corn: 1 cup (frozen works fine!)
Green Bell Pepper: 1 chopped
Onions: 1 thinly sliced, plus 1/2 chopped
Red Sweetie Peppers: 2 chopped
Black-Eyed Peas: 1 can, drained and rinsed
Oil: 1/4 cup + 3 tablespoons (divided)
Taco Seasoning: 1/2 pack low-sodium (the Aldi store brand is affordable and delicious)
Chipotle Powder: 1 teaspoon, divided
Onion Powder: 1 teaspoon, divided
Cumin Seeds: 1 tablespoon
Tomato Sauce: 3/4 cup
Water: 1/4 cup
Salsa Roja
Oil: 3 tablespoons
Flour + Taco Seasoning: 3 tablespoons flour mixed with the remaining 1/2 pack of taco seasoning. (You’ll have leftovers; just save it for next time).
Tomato Paste: 2 tablespoons
Vegetable Broth: 2 cups (Pro-tip: stop buying cartons of vegetable broth. Just buy Better than Bouillon and make your own as needed. They have a smoky chipotle one now that would be incredible here).
Chipotle Powder: 1/2 teaspoon
Toppings
Colby Jack Cheese: 16oz, freshly grated. Yes, you have to grate it yourself.
Green Onions: 2 chopped
Parsley: For garnish (but that’s just because I don’t always fuck with cilantro)
Directions
Step 1: Onions Don’t Caramelize In Ten Minutes & Veggie Filling
Add oil to a pan and heat on medium-low. When the oil starts to shimmer, add the cumin seeds and let them infuse for five minutes. Add the thinly sliced onions and cook on low heat for an hour and a half, checking in intermittently.
Mouthy Girl Sidebar: This is going to take a while, so you should totally watch An American Bombing: The Road to April 19 on HBO Max. It’s about the Oklahoma City bombing, homegrown terrorism, and the terrifying parallels to today. I know, I know—it’s dark, but hey, I listen to a lot of true crime.
When the onions start to brown and have shrunk down, add the rest of the vegetables, half the chipotle powder, and half the onion powder. (Yes, the corn is still frozen. Don’t worry—it will cook just fine). Cook on low heat for 30 minutes, stirring occasionally.
Step 2: Build the Roja
While the veggies are cooking, warm two cups of veggie broth on low heat. In another pan, crank the heat to medium and add 3 tablespoons of oil. Add 3 tablespoons of your flour + taco seasoning mixture and stir briskly. Yes, we’re making a roux—the basis of pretty much all things delicious in this world.
Mouthy Girl Sidebar: Oh, hey - you know what I recently discovered that I love? Mississippi Vegan. Timothy Pakron lives in New Orleans and makes the most incredible dishes. Also, his guide to New Orleans is legit.
God, I want to go back to New Orleans again. I want to hit up Turkey and The Wolf and need to goto Killer Po’Boys for theirroasted cauliflower sandwich. The little location has to go-ey frozen Irish coffees at Erin Rose and it is as close to magic as humanity gets.
Back to the roux. When the flour and oil are incorporated, add the chipotle powder and stir. Slowly whisk in the warm broth.
Once incorporated, whisk in the tomato paste and simmer on low heat for 10 minutes, then remove from heat.
It should look glossy and magical and smell like your favorite Mexican restaurant - you know, the place where the chips and salsa are always super fresh and the margaritas are frost. Let’s go there together soon.
Step 3: Finish the Fillings
Turn your attention back to the veggies. Starting to see some browning? Good! Add the tomato sauce, stir, and cook on low heat for 15 minutes, then remove from heat.
Grab yet another pan and heat 3 tablespoons of oil. Add the 1/2 chopped onion and cook for 7–10 minutes until translucent. Add the remaining 1/2 teaspoon of chipotle powder and onion powder, then stir. Add your black-eyed peas and cook for five minutes.
Mouthy Girl Sidebar: Whatever happened to Fergie? You know she used to be married to Josh Duhamel, who is basically Great Value Timothy Olyphant? I would let Tim OIyphant just… destroy my credit score and trample all over my pepper plants.
Where were we? Right. Black-eyed peas. Add the water, stir, and cook for five more minutes, smooshing them with the back of your spoon. Remove from heat. Grate your cheese and set aside. (Give a little to your dog. He’s a good boy).
Step 4: Avengers Assemble
Oil a 9x13 baking dish to prevent sticking. Future you will be grateful when you have to wash the damn thing. Put a ladleful of salsa roja in the bottom of the dish.
Put a tablespoon of the veggies and black-eyed peas in each tortilla and top with a little cheese. Fold it like a burrito and lay it fold-side down in the dish. Keep going until the pan is full.
Mouthy Girl Sidebar: Also, the Le Creuset lasagna pan in peche is the fucking cutest and one day, I really need to do the Le Creuset Factory to Table sale and get the $50 Mystery Box.
Anyway, cover the enchiladas with the remaining salsa roja and top with the rest of the cheese.
Cover with foil and bake at 350°F for 20 minutes.
Remove the foil and broil for 5 minutes until bubbly.
Garnish with green onions and fresh jalapeños (even though the Aggies are literally ruining everything with their stupid non-spicy jalapeño breeding program)
