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Ok, I’ve got some stuff to say about Enchiladas.
Enchiladas are great because you can fill them with nearly anything you want. Beans and cheese? Yes. Seitan and cheese? Yes. Peppers and onions? Yes. It’s really just like a burrito: the vehicle remains the same, and you can put whatever you want into it. Roll up a filling in corn tortillas, put them in a casserole dish, top with sauce and cheese, and enchiladas are born! It’s really ust like burritos, as evidenced in my Breakfast Burrito Recipe. Wrap a filling in a flour tortilla and call it breakfast!
Me? I like to constantly switch it up. No two enchiladas recipes are the same in this house, because really, it’s about using what you’ve got. Sure, you can do a grocery run with specific ingredients, and that’s all well and good, but sometimes, you’ve got to use up your zucchini and mushrooms before they go bad. And hey! You’ve got tortillas, and Misteka’s Signature Tomato Sauce. We’re on our way to creating a delicious recipe.
I love using copius amounts of vegetables in my fillings – from additions to eggs, frittatas, burritos, pizzas, tacos, you name it. It makes me feel like I can indulge, but be healthy at the same time by loading up on the good stuff. After all, everything in moderation. This recipe is a perfect example of that! The filling consists of a ton of mushrooms and zucchini which is the fiber we need for a good diet, among other benefits. Soyrizo is used for everything it was designed for: a binder with it’s wetness, it’s spice to season the filling, protein content since it’s made with soy, and it’s evocation of decadence in Mexican households everywhere.I tend to leave the cheese out of my fillings, because I personally always liked to cut down on the amount of cheese I was eating, and reserved the cheese for the top. This is no exception. But I will absolutely not judge you if you like to do both.
To Fry or Not To Fry
This is indeed the question with enchiladas, and Misteka Veggie Enchiladas are no exception. I have a Mexican husband, and every time I ask him what he wants me to make for dinner, it’s enchiladas. What I’m trying to say is that I’ve made them a whole bunch. Some people will swear that you don’t need to fry your tortillas before you roll them up with whatever filling you’ve got. They’re wrong. Frying them may seem like an un-necessary extra step, but when you’re rolling them, they will not break. If you try to roll a tortilla that has not been heated up, it will break. Even if you steam them in the microwave, they will break. You can try to spray them with a little olive oil before heating them too, but again. They are still prone to breaking. Just please fry them. Save yourself misery.
Ah yes. I’m not going to lie that enchiladas do take a while to make. But I personally feel like they’re like other Mexican delicacies like empanadas or tamales. They’re awesome. They’re so awesome that people will eat them all up, if left to their own devices. To that, I say add some additional things to the plate that are not only delicious, but also help stretch those beautiful enchiladas you’ve worked so hard on, a day or two longer. Mexican Rice and Refried Beans are a must. It’s as if no plate is complete without those two. Pico de Gallo and Guacamole are great toppings. A nice, small salad with olives, tomatoes, black beans and spicy, creamy dressing can help double down on the health factor.
There’s two of us in this house, and this Enchilada recipe with the fixin’s will last us for 8 servings at 2 enchiladas per serving. Nobody will be mad at that, and you can enjoy the fruits of your labor for longer.
Misteka Foods Signature Tomato Sauce makes this dish a snap to prepare, taking care of the enchilada sauce for you. Their sauce is available in 32 ounce jars for $13.85 through her website, under Sauce and Dressings. Other sauces are available as well. This sauce needs to be refrigerated, so it’s available locally in and around Clarksville, MD. Bring back your glass jar for $1.00 off your next sauce!
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Misteka Veggie Enchiladas
- Rectangular 9” x 13” casserole dish or glass cake pan. Plus another casserole dish in case you need more room for more enchiladas.
- Foil or casserole dish lid.
- Small 8” Cast Iron Skillet
- Large Skillet
- 2 Tablespoons Extra Virgin Olive Oil divided
- 3 Medium Zucchini quartered lengthwise , and sliced ¼”
- 24 Ounces Cremini Mushrooms cleaned, sliced and divided
- 12 Ounces Soyrizo
- 1 Teaspoon Salt divided
- ½ Teaspoon Freshly Cracked Black Pepper
- 1 Teaspoon Oregano dried
- 16 Corn Tortillas
- 1 Cup of Canola or Vegetable Oil for partial frying of the tortillas
- 4 Cups Misteka Signature Tomato Sauce
- 1 Pouch of Violife Mixed Cheese Shreds
For The Filling
- In a large skillet over medium-high heat, add 1 Tablespoon olive oil, when hot, add in the zucchini and ½ teaspoon salt, and mix, allowing the zucchini to also brown and release it’s water for 5-7 minutes. Reserve into a large bowl. Add in the remaining olive oil, and add half of the mushrooms. Allow to brown, and release their water for about 5 minutes before adding the remaining mushrooms, remaining salt, pepper, and oregano. Cook for 5 minutes more, until most of the liquid from the mushrooms have evaporated and the edges of the mushrooms have browned. When there is no water in the bottom of the pan, add in the soy chorizo, breaking it up with a wooden spoon. Mix thoroughly, add the zucchini back into the pan, and cook for 3-5 minutes until warmed thoroughly. Remove from heat and set aside.
For The Enchiladas
- Preheat the oven to 375°F. Prepare a large plate and line with paper towels. In a small cast iron skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the tortillas one at a time, flipping with tongs after 5 seconds. Cook for another 5 seconds on the opposite side, drain, and set on a paper towel-lined plate to continue draining. Top with another paper towel, so there's a paper towel in-between each tortilla. Repeat with the remaining tortillas. This helps prevent the tortilla from breaking. The fat helps hydrate the tortilla and the heat helps tighten up it’s structure making it more durable and less prone to break or tear when rolling.
- Put 1 cup of Misteka Signature Sauce on the bottom of a 9” x 13” casserole dish. Take ¼ cup of the vegetable mixture, and roll up in a tortilla. Place it seam side down in the casserole dish, and repeat with the remaining tortillas and filling. If you can’t fit them all in the casserole dish, find an additional small oven-safe dish to use. Top the tortillas with the remaining sauce, ensuring to cover the surface of all of the exposed tortilla, cover tightly with foil, and bake in the oven for 30 minutes, until bubbly. Top with the cheese down the center of each row of enchiladas, cover with foil, and return to the oven for 8 minutes, or until the cheese is melted to your liking. Vegan cheese needs appropriate steam in order to melt well, so covering the dish back up with foil after you top with cheese is imperative with this step.
- Remove from the oven and serve immediately with all the fixings: Mexican/Spanish rice, refried beans, guacamole, pico de gallo, and vegan sour cream!