Seis De Mayo: Vegetarian Enchiladas

When I originally started blogging, it was with the intent of blogging about food. Who doesn’t love food? I love food. Anyways, I got away from that and started blogging about other things. Equally as important, but not as delicious. So this is the first entry of my food blog. Don’t worry, you won’t be forced to watch me cook all the time. But today you will.

Fast forward. Today I made enchiladas in honor of Cinco De Mayo and because I love them in general… And they were awesome. Why didn’t I make them yesterday you ask? Because I didn’t feel like it. That’s why. Moving on…

So, many of you know that I was a Pescetarian for some 13 years or so. Pescetarian: a fancy word for “I’m a vegetarian, oh, but I do eat fish.” And it wasn’t until I went to the Police Academy and practically soiled my shorts because I was so rattled with anxiety that I went back to eating other kinds of poultry (chicken, turkey, etc.) in order to hold my food down. Anywho…Not important, I say all of this to say, these are vegetarian enchiladas. Vegan enchiladas if you want to cut out the cheese. But why would you do that? Use vegan cheese or whatever, just don’t leave that step out.

Also, I’ll always give ways to shortcut stuff.

Starting from scratch you’ll need the following:

First, preheat oven to 400 degrees

1 red pepper

1 green pepper

1 jalapeno pepper (no ribs or seeds)

1 onion (purple or white or yellow, whatever is lying around)

1 tomato (hot house, plum, whatever is lying around)

3 large tomatillos

1/2 cup of shredded carrots

4 cloves of garlic

4 porcini mushrooms

1 small yellow squash

1 small zucchini

1 can of black beans drained

1 can of kernel corn drained

2 tbs of tomato paste

1 tbs of cumin

1 tbs of chili powder (ancho, chipotle, Mexican, whatever is lying around)

sea salt and black pepper to taste

Goya Adobo seasoning to taste

Olive or vegetable oil

1/2 small lime

10 small corn tortillas

1 Cup of brown (or white or Jasmine) rice

I’ll keep this one healthy.

First up. The enchilada sauce. You can avoid this step all together and buy the store bought kind. But if you’re up for the challenge, you’ll be rewarded.

In a medium skillet (you’ll read this a lot today), add 2 tbs of oil, 1/4 onion, 1/4 bell pepper (red and green), 2 cloves of garlic, quartered tomatillos, and one whole tomato, diced. Add a little fresh jalapeño if you’d like. Let these get soft. Season with 1 tbs of cumin, 1 tsp of chili powder, salt and pepper and Adobo. Set aside and let cool.

When cool, purée in the blender or food processor. Viola!

Part Uno:


Dice vegetables (mushrooms, onions, peppers, shredded carrots, garlic, plus corn and black beans, zucchini and squash).

Salt and pepper, add 1tbs of cumin and the juice if 1/2 lime.

Part Dos:


Heat medium sized skillet and add 1 tbs of olive oil (or vegetable or canola). Sauté vegetables until fork tender. Don’t make them mush, we’re not making baby food. Stuff should start smelling pretty awesome, by the way.

Set aside and let cool.

Part Tres:

Boil your cup of brown rice in 2 cups of water or chicken stock until tender.

In a medium skillet (which reminds me, I hate doing dishes), sauté 2 tbs of each; onion, bell pepper, jalapeño, and 1 clove of garlic. To that add 2 tbs of tomato paste and 1/4 water or chicken stock. Stir together and add rice. Continue to stir until mixed well; set aside to cool.

Mix sautéed vegetables with rice mixture in a bowl.


Part Quatro:

In a medium skillet (-_-), use paper towel to coat pan with oil (or non-stick cooking spray). Heat corn tortillas on both side for about a minute each.

Add mixture to warm tortillas and roll into wee little logs. REPEAT THIS STEP. Hate to have to say that, but some people need a little encouragement.


When you’re finished rolling up your tortillas it should look like this:


Take your enchilada sauce and pour it on top; like so:


Smother this with cheese (cheddar, Monterey jack, white cheddar… Just don’t leave the cheese out).


Bake at 400 degrees for about 15-20 mins (or until your cheese is golden brown).


Serve with cilantro rice, Mexican rice, refried beans, black beans, pinto beans, salad, cigarettes… Whatever tickles your fancy. Beer-ritas would be awesome along side these. Never had one? Too bad for you.

Although these are vegetarian, trust me, you won’t miss the meat. Carnivores, herbivores, human and dog alike will love them.


They’re delicious! Enjoy!


2 thoughts on “Seis De Mayo: Vegetarian Enchiladas

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