Buffalo Enchiladas

DSC02032This recipe is another challenge from “Will it Buffalo?”. I think we can safely say that enchiladas DO buffalo. Whole wheat tortillas, a couple pounds of vegetables, and beans make this into a meal you can enjoy much more often than wings (or that mac and cheese mentioned above…).

Vegetarian Buffalo Enchiladas

Serves 6.

The filling here (as with any enchiladas) is very flexible. You could use a mix of different vegetables (zucchini and cauliflower would be nice), and even throw in some chicken for a non-veg version. The pan I used in the photo is bigger than 9″ x 13″, so I snuck a couple extra along the side and cooked the others in a loaf pan. It made for an awkward split, which is why I recommend a 9″ x 13″ and 9″ x 9″ below.

  • 1 summer squash (mine was about 12 oz)
  • 2 small heads of broccoli (mine were 20 oz together)
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 15.5-oz can chickpeas, draining and rinsed
  • 1/2 a large red onion (about 1 cup chopped), plus a bit extra for garnish if you please
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 3 cups vegetable or chicken stock
  • 1/2 cup hot sauce (such as Frank’s)
  • 12 whole wheat tortillas
  • 6 oz shredded Monterrey jack cheese
  • 6 oz crumbled bleu cheese
  • 2 tablespoons minced parsley for garnish (optional)

Preheat oven to 425F. Chop the summer squash and broccoli into small pieces (about the size of a chickpea). Toss in the olive oil, garlic powder, and salt, then spread on two baking sheets. Roast for 15 minutes, then toss. Roast for 5-10 minutes more until they start to brown. Allow to cool slightly before putting in a large mixing bowl.

While the squash and broccoli are roasting, saute the red onion until soft in the remaining teaspoon of olive oil (about 10 minutes over medium heat). When the onion is done, add it to the same bowl as the broccoli and squash. Add the chickpeas as well and mix to combine.

Reduce oven heat to 350F.

Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Continue cooking for 5 minutes while whisking continually. Slowly add the stock and whisk to incorporate in between additions. When all the stock is added, cook for 5 minutes longer to thicken slightly (it should be able to coat the back of a spoon). Add the hot sauce and stir to combine. Taste, and add more hot sauce if you like.

Set up your enchilada rolling station with the tortillas, a large plate or pie dish the sauce coating the bottom, a cutting board, and a 9″ x 13″ pan plus a 9″ x 9″ pan. Spoon enough enchilada sauce onto both pans to coat the bottom. Dip the tortillas into the sauce so it coats both sides, then let the excess drip off. Place the tortilla on the cutting board, then put a heaping 1/2 cup of filling into the middle. Roll the tortilla up, and then place it along the short side of the baking dish. Continue until all the tortillas are filled.

Top the rolled enchiladas with any remaining buffalo sauce, then cover evenly with the Monterrey jack cheese and the bleu cheese. Bake for 20 minutes, or until the cheese on top is completely melted. Garnish with minced red onion and parsley, plus a couple extra dashes of hot sauce, and serve.

 

Roasted Corn, Zucchini, and Black Bean Enchiladas

Corn, Zucchini, and Black Bean Enchiladas - Vegetal Matters

The first time I saw this enchiladas recipe was one of those food revelations where you understand something only previously found processed on a shelf could be easily made (and I haven’t bought enchilada sauce since). It was also a revelation to make them without meat, because with dishes like this I’m really in it for the saucy tortillas and beans, so meat always seemed like an afterthought. They also adapt nicely with seasonal vegetables. I’ve used sweet potatoes, winter squash, and even kale. To feed more this could be served with rice and a salad (but they are plenty a meal on their own). It would add an extra step, but if slight onion crunch bothers you then saute the onions before adding to the mix (or just use the scallions).

Corn, Zucchini, and Black Bean Enchiladas - Vegetal Matters

Enchilada Sauce

Adapted from The Faux Martha

  • 1 clove garlic
  • 1 jalapeño, stem removed (omit for mild sauce)
  • 1 cup of chopped onion
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon fresh oregano (or ½ teaspoon dried)
  • ½ teaspoon fresh thyme (or ¼ teaspoon dried)
  • ¼ cup fresh cilantro (fine to leave the stems on)
  • 4 cups of tomato sauce (from 5 large tomatoes deseeded and pureed, a 28 oz can of whole tomatoes pureed, or just straight sauce)
  • 2 tablespoons white vinegar
  • ¼ cup sour cream or plain yogurt
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper

Start running a food processor and then drop in the garlic. Keep it going until you don’t hear any more garlic bouncing around, then drop in the jalapeño and run until the bouncing stops again. Add the onion, chili powder, cumin, oregano, thyme, and cilantro to the food processor bowl. Pulse a few times so all items are mixed and chopped. Add in the tomato sauce, sour cream, salt, and pepper, and process for a minute so all ingredients are fully integrated.

Without a food processor, finely mince the garlic, jalapeño, onion, and herbs, and whisk with the rest of the items.

Move the contents into a small saucepan and bring to a boil. Reduce to a simmer and let the sauce reduce, uncovered for at least 10 minutes ( I usually let it bubble away while I get everything else ready).

Roasted Corn, Zucchini, and Black Bean Enchiladas

Adapted from Sprouted Kitchen. Serves 4.

  • 2 ears of corn
  • 5 cups of chopped summer squash and zucchini (mine was from 2 small summer squash and a zucchini totaling 24 oz)
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • ½ cup finely chopped onion or scallion
  • 2 cups black beans (or 1 15 oz can)
  • 10 10″ flour tortillas
  • 1 recipe for enchilada sauce (above), or about 5 cups
  • 6 ounces (about 1.5 cups) shredded monteray or pepperjack cheese

For serving

  • Chopped cilantro, scallions, jalapeño, sour cream

Preheat the oven to 425F. Toss the summer squashes with oil, salt, and pepper and spread on a baking sheet. Place the ears of corn (still in their husk) on another baking sheet. Put both in the oven for 20 minutes. The squashes should be a bit charred on the edges when done. Let cool for a few minutes. Turn the oven down to 375F.

In the meantime put the onion and black beans (rinsed first if they were canned) in a large bowl. When you can handle the corn remove the husk and silk (which all comes right off with this method!!) and cut the kernels off the cob. I find this is easiest to do with the fewest lost kernels if you lay the cob flat on a cutting board and cut down each side lengthwise. Add the corn and squashes to the bowl with the beans and onion and toss to combine.

To assemble spoon enough enchilada sauce on the bottom of a 9″ x 13″ pan to coat it. Put another ladle-full of sauce on a plate or pie plate that is bigger than your tortillas and spread to cover. Place a tortilla on the plate in the sauce to coat one side and then flip. If you’re using the sauce above it will be thicker than canned stuff, so I put another spoonful on the top of the tortilla and spread it around. Add a ½ cup of the filling to the middle and roll it up. Place in the 9″ x 13″ dish and repeat with the rest of the tortillas (mine didn’t quite fit so the last 2 went into a loaf pan). Spoon the remainder of the sauce over the enchiladas and evenly coat with a layer of cheese.

Cook in the oven for 20 minutes so that the cheese is nice and melty and the enchiladas are heated through. Serve with chopped cilantro, scallions, jalapeño, and sour cream.