Categories
Uncategorized Vegetarian

New Mexican Veggie Enchiladas with Red Sauce

As a child, my family went on countless road trips through New Mexico. It has always been a magical place to me, with its infinite blue skies, the ability to watch the road go into the horizon as far as the eye can see, the unique and beautiful cultural experiences, the pueblos, the natural springs, and, of course, the food. Ahhh, the food. New Mexico is definitely in a class of its own when it comes to food.

One thing is that unforgettable about The Land of Enchantment is the flavor bomb that is New Mexican red enchiladas. I love to make them at home . . . sometimes with chicken or cheese. This vegetarian version is healthy and so flavorful that you won’t miss the meat. And this sauce is legit. I’m convinced it would taste good on nearly anything. Try these out and let me know what you think!

** Note: If you are using fresh-from-New Mexico chili powder, make sure to taste test it before adding the full amount listed in the recipe. Sometimes that roadside New Mexico chili powder is H-O-T!

Enchilada Ingredients:

2 cups red enchilada sauce (recipe below) or store bought

1 Tbsp. olive oil

1 small onion

4 cloves garlic, finely chopped

1 14.5 oz can of diced tomatoes

1 4 oz. can of Hatch green chiles

1 14.5 oz can of black beans

2-3 cups of diced butternut squash

1 Tbsp. cumin

1 tsp. chili powder

½ c. water

Corn tortillas, heated

1 c. cheddar, shredded

Chopped, cilantro, jalapenos for garnish

Sour cream, if desired

Enchilada Sauce:

2 Tbsp. vegetable oil 

2 Tbsp. flour

2 Tbsp. chili powder (New Mexican, if possible)

2 c. water

3 oz. tomato paste

1 tsp. cumin

1 tsp garlic powder

½ tsp. cayenne 

Salt to taste

Preheat oven to 400 degrees. 

In a large pan, heat olive oil over medium heat. Add onions and garlic and cook until soft and fragrant. Then, add black beans, tomatoes, green chiles, butternut squash, cumin and chili powder. Cover and cook over medium-low heat for 30 minutes. 

While your veggies, cook, make the enchilada sauce. In a small saucepan, add oil, flour, and chili powder and set to medium heat. Whisk the ingredients constantly until they start to bubble. Continue whisking for another minute so that the spice flavors release. 

Next, whisk in the water, tomato paste and remaining spices and continue to whisk until smooth. Continue whisking until the sauce begins to simmer and thicken up a bit. Now, add the salt a little at a time until you are satisfied with the flavor. The sauce is ready.

Check the veggies and when the butternut squash is fork tender, add salt to taste. Now cover the bottom of a baking dish with enchilada sauce (about ½-1 c. or so). Then, warm your corn tortillas so that they are pliable. The best way to do this is in a pan with a little bit of olive oil. Simply drop the tortillas in, one and time, heat up, flip over to heat on the other side. You can “cheat” and microwave your tortillas to warm them up, but it won’t be quite the same!

Place veggie filling in tortillas, roll them and place them in the baking dish with the seam side down. Pour the remaining enchilada sauce over the enchiladas, top them with cheese and bake for 10-15 minute (or until the cheese is melted. Serve with green onions, cilantro, jalapenos and sour cream if you’d like! 

I hope you love these as much as I do!

Categories
Sides Uncategorized Vegan Vegetarian

Homemade Sauerkraut

I fell in love with fermenting cabbage by accident a few years back when I belonged to a CSA. I was overwhelmed by the amount of cabbage I had amassed and had run out of ways to cook it. A lightbulb went off in my brain and I realized that I could make sauerkraut and it was last forever, or at least nearly forever. The first time I tasted my own sauerkraut, I realized that I could never buy store-bought again. It’s so much fresher, crispier and brinier. Best of all, it’s insanely easy to make! You only need two ingredients, a wide mouth jar and a little time.

Ingredients:

One medium head of green cabbage
2-3 tsp sea salt

Rinse cabbage in cold water and remove outer leaves. Reserve one to use later.

Using a sharp knife, cut the cabbage in quarters and remove the core. Then slice into even, thin ribbons (this will ensure that the pieces ferment evenly).

Place the cabbage in a large bowl and pour in 2 teaspoons of salt. Massage the cabbage with your hands until the The cabbage appears a bit translucent and shiny. Taste to test the level of saltiness. If you would like your sauerkraut a little saltier, add a bit more. Continue to massage until there is brine pooled in the bottom of the bowl. Once you are able to squeeze the cabbage and brine runs out freely, you are ready for the next step.

Transfer handfuls of the cabbage into the widemouth jar and press it down. Continue to repeat until there is about 2 inches of space left at the top. Press down again until the brine rises above the cabbage. Place one of the reserved cabbage leaves over the top of your sauerkraut, but below the brine line. Cover the jar with a cheese cloth or paper towel and wrap a rubber band around it. Set it on a plate or cookie sheet, as liquid may leak out of the top.Move to a dark place and ferment for 5-14 days.

Taste the sauerkraut beginning at five days so that it is fermented to your desired taste. Once your sauerkraut is ready, put a lid on it and refrigerate. Sauerkraut will last for about six months in the refrigerator.