“An intrinsically Mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla.”
So says the famed Mexican chef, Pati Jinich, who leads a regular cooking show, is the author of several cookbooks, and helps answer all questions in the Mexican culinary lineup on The Splendid Table radio show.
The basics of making enchiladas are pretty simple:
Traditionally corn ruled el mundo, but now you can choose from wheat, whole wheat, or even brown rice. My preference is always corn – naturally gluten-free and minimally processed
In the plant world, we’re talking everything from Yukon potatoes to tempeh, to pinto beans or red quinoa
Salsa Verde (green): traditionally from roasted tomatillos or Poblano peppers
Salsa Roja (red): traditionally from Ancho, Guajillo, Chipotle, red bell peppers, or any combination
Mole (deep, dark almost-brown red): A mix of charred peppers, toasted nuts or seeds, and often a bit of cocoa or even coffee
In the plant world, you’ve got pickled red onions, diced avocado, roasted corn, pickled cauliflower, sliced radishes, and minced onion
To make enchiladas, you simply coat the tortillas lightly in some of the sauce, fill them, roll them, place them in a baking dish, cover with sauce, and bake at 350 for 20 minutes covered, 10 minutes uncovered. Top and serve.
Mexican Meatless Monday Menu
Enchiladas make the perfect dish as your basic Meatless Monday entrée. Because there is so much room for variations, you have endless options for trying out different sauces and fillings. Plus, it’s a great dish to prep on the weekend and then simply reheat Monday night. Make extras and you’re set for some lunches or another dinner.
If you’re nervous about making enchiladas for the first time, it’s okay! It’s only tortillas!
Use this Red Quinoa Enchiladas recipe to get started:
For the best practice, do what any beginning chef would do, and make it over and over until you nail the recipe. As I’ve discussed before, the beauty of repetition will help simplify your dinner routine. And if you’re still nervous, take some help from the grocery store. You can use your favorite jarred sauce instead of making one from scratch. Or pick up pre-cooked quinoa or a can of beans to simplify the filling. Either way, just try your best. The worst that happens is your beautifully-rolled enchiladas become a crumbling, yet delicious, “Mexican Casserole”.
To finish out the Mexican inspired menu, here are some flavors to get you going.
For more help in the kitchen, these videos can help you figure out some of those Mexican ingredients.
For more healthy vegan recipes from all over the world, check out the full collection at: www.plants-rule.com
About the Author:
Chef Katie Simmons
Katie is a Personal Chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor for Equinox, with over 13 years experience in the fitness industry, and a blogger for Kuli Kuli Foods. For fun, she loves to travel, with her most recent travel involving 10 days of hiking in the Patagonia of Argentina and Chile.