As an ode to the fact that at this moment I’m in Bahia de Los Angeles in Baja, Mexico, here’s a recipe for enchiladas! And make extra! I ate my two and wanted more. They were so delicious!
- 1 clove Garlic, minced
- 1/2 small Yellow Onion, chopped (as small as possible)
- 1 1/2 tsp. Chili Powder
- A couple shakes each: dried oregano, dried basil leaves, cayenne pepper, paprika, cumin
- 1/4 cup Tomato Sauce
- 1/4 cup Salsa
- 3 tbsp. Water
- 2 Whole Wheat Tortillas
- Organic Mexican Cheese
- Veggies, chopped (I used bell pepper and onion but that’s all I had)
Cook the sauce first by sauteing the garlic and onion until the onion is just starting to brown. Add the tomato sauce, salsa, and water and turn heat to a simmer. Add all of the spices and let simmer for at least 5 minutes (the longer the better). Meanwhile, saute the vegetables you will be using in your enchilada. Place them in the tortillas and roll up. Place them into a pan (fold side down). Top with the sauce and bake at 350 degrees for about 10 minutes (or until heated through). Top with cheese and bake until it melts (about 2 minutes).
- Using vegetables allows you to cut back on the amount of cheese you need to get a great flavor (same with all of the spices). Plus you can get spices and vegetables organic.
- Because this doesn’t call for specific vegetables, you can pick those that you can find local and in season.
- The sauce gives the same heartiness to the enchilada that you get with meat enchiladas without the meat! I recommend making it with extra chili powder if you can handle it! And topping it with organic local avocado can help cut back on the heat from the chili powder if you can’t.
- Whole wheat tortillas take less processing than their refined flour counterparts.