Vegitarian Enchiladas
Team: EMS Culinary Club
Host School: Edmunds Middle School
Age Group: Middle School
Ingredients
Vegetarian Enchilada Ingredients:
- 2 cups homemade enchilada sauce (see below)
- 2 tbs. olive oil
- 1 small red onion, chopped
- 1 green pepper, chopped
- 1 sweet potato
- 1 head of cauliflower, cut, boiled, pureed
- 1 tsp. Cumin
- ¼ tsp. Cinnamon
- 5 cups kale
- 15 oz. Black Beans, drained, rinsed
- 2 cups Cabot Monterey Jack cheese
- ½ tsp. salt
- 8 tortillas (see below)
- 1 bunch of cilantro, chopped
Flour Tortilla Ingredients:
- 2 cups all purpose flour
- ½ tsp. Salt
- ¾ cup water
- 3 tbs. Olive Oil
Enchillada Sauce Ingredients:
- 3 tbs. Olive oil
- 3 tbs. Flour
- ½ tbs. Chili Powder
- 1 tsp. Cumin
- ½ tsp. Garlic Powder
- ¼ tsp. Oregano
- ¼ tsp. Salt
- ¼ tsp. Cinnamon
- 2 tbs. Tomato Paste
- 2 cups Vegetable Broth
- 1 tsp. Vinegar
Preparation Instructions
Vegetarian Enchilada Directions:
Adapted from http://cookieandkate.com/2016/vegetarian-enchiladas-recipe/
Preheat oven to 350F. Lightly grease a baking dish with olive oil.
- Bring water to a boil. Cut cauliflower head into small florets and add to boiling water. Cook until tender. Drain and let cool.
- In a large skillet over medium heat, warm the olive oil until shimmering. Add the onions and sweet potato. Cook for 5-7 minutes. Add green pepper. Reduce heat and let cook for another 8-9 minutes, stirring occasionally.
- Add the cumin and the cinnamon. Once fragrant (about 30 seconds) add kale, two handfuls at a time, letting cook down slightly in between. Once all added and cooked down, transfer contents to a bowl. Add the drained beans, ¼ cup of the cheese, and 2 tbs of the enchilada sauce. Mix well. Set aside.
- In 1 cup batches, add cauliflower to the food processor until all cauliflower has been pureed. Transfer to bowl. Add 2 tbs of the enchilada sauce and mix. Set aside.
- Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread about a spoonful of pureed cauliflower down the middle of the tortilla, then spread ½ cup filling mixture on top of that, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas, pureed cauliflower and filling.
- Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Bake, uncovered, on the middle rack for 20 minutes. Remove from oven and sprinkle cilantro on top.
Flour Tortilla Directions:
http://www.tasteofhome.com/recipes/homemade-tortillas
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
- Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
- In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.
Enchilada Sauce Directions:
http://cookieandkate.com/2016/enchilada-sauce-recipe/
- Measure out all of the dry ingredients into a bowl. Set Aside.
- Measure out the tomato paste and vegetable broth. Set Aside.
- In a medium-sized pot over medium heat, warm the oil until it’s it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact.
- Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.
- Remove from heat, then whisk in the vinegar. Set aside.