We had been toying with the idea of doing some vegetarian enchiladas packed with all of the delicious produce that Locals has to offer. While coming up with our recipe for what would comprise the enchilada fillings, we came to the realization that really good enchiladas are kind of opposite of the old cliche, "It's what's inside that counts." When it comes to enchiladas, it might just be what's on the outside that counts--the sauce. There are a couple of pretty standard formulas for a classic enchilada sauce, but we stumbled across one from Kate over at Cookie + Kate. She is another food blogger who celebrates the wonder of whole foods, and with that shared mission in mind we decided to give her sauce recipe a try! View her whole post here...we came to find she also offers a few different enchilada recipes of her own, so be sure to try those out as well!
What you'll need:
A few simple steps:
This is a great recipe to enjoy with your family for Sunday dinner. And the fresher the produce, the better your filling will be--good thing it's farmer's market season! The enchiladas will need to be cooked at 400F, so begin by preheating the oven before starting the sauce.
For the enchilada sauce, Cookie + Kate recommends beginning by mixing all of the dry ingredients together. The sauce ends up cooking pretty quickly, so it's best to have all of the ingredients pre-measured out and set by the stove before you begin cooking. You first heat the olive oil on medium high heat for about three minutes before adding in the mixture of dry ingredients. The flour should sizzle on contact with the oil, and be sure to begin whisking immediately for a minute to keep it from clumping up. Slowly add the tomato paste and then the broth, again being sure to whisk constantly. Cookie + Kate suggests bringing the mixture to a simmer before cooking (and maintaining a gentle simmer) for 5-7 minutes on medium/medium low heat. When we made the sauce, it ended up taking between 11-14 minutes, and we actually added in some arrowroot powder to help it thicken a little, and the consistency was perfect by the time the sauce had cooled. Finally, add in the vinegar and fresh black pepper after removing the sauce from the heat, and you're all set to start on your enchiladas!
As with many Mexican dishes, the veggies and spices you use are widely dependent on your own personal tastes; however, there are some combinations of traditional Mexican produce that work so well together, creating a brilliant flavor profile when melded together in the oven. We began by creating the filling, whose main body is a base of sautéed onions, tomatillos, and peppers. It's fine to do a simple rough chop of the onions, tomatillos, and bell peppers (although dicing works just as well!). For the serranos, it's best to slice them a little smaller, that way they can be distributed more throughout the dish. Begin by heating the olive oil in a skillet and adding in the onions. Cook until fragrant, between 3-5 minutes before adding in the pepper/tomatillo mixture. Allow them to cook, covered, for a little more than 5 minutes (give them the occasional stir), and then you can get started on the rest of the filling. We mixed the can of drained and rinsed black beans in with the onion and pepper mix, along with about half of the microgreens, 1/2 cup of cheese, and the cumin and chili powder. Once all of these ingredients are incorporated nicely, and you'll be all set to start assembling the enchiladas. Pour enough of the enchilada sauce to evenly cover the bottom of the cooking tray, and then add a few spoonfuls of the filling into each tortilla, rolling tightly and laying in the tray. We also added a few pieces of mango, cut into small cubes, into each enchilada. It's a nice little bit of sweetness that complements the savory flavors in the sauce and ends up being a delicious surprise in each bite. When all of the enchiladas are assembled, pour the remaining sauce on top of the enchiladas and sprinkle the rest of the cheese on top. Some people prefer to leave all of the cilantro for garnishing after, but we sprinkled some on top before putting it in the oven to let it melt into the cheese. When you're all set, allow the enchiladas to cook for 20 minutes. After they come out of the oven, sprinkle the rest of your cilantro and microgreens on top, and you've got a delicious and inventive dish to enjoy with your family! And if you're cooking for a smaller group, no worries, because this dish keeps fairly well. The sauce may moisten the tortillas a bit, but if you reheat and enjoy within two days, these enchiladas will taste just as delicious!