*gluten free, *vegetarian/vegan
If you use this recipe I’d love to know how it worked and if
you did any awesome variations.
Like,
Once I added cinnamon to the sauce to
give it a Caribbean flavor because I was using black beans. Then I thought, “Hell,
why not add pineapple?” But that was after it was already baking…
I use a layer of masa on the bottom because it holds
together better than just tortillas. If you don’t have masa herena or don’t
know what the heck it is you can use tortillas instead.
The cheese is a preference thing. Generally I use Sharp Cheddar
or Monterey Jack. Go ahead and use whatever cheese or cheese-like thing you
want. It’s your enchilada, damn it.
A note about spoons: when I was inventing this all the measuring
spoons were MIA. So I used a regular small spoon from the silverware set. These
are not heaping spoons they are leveled. I’m guessing they come out to be about
½ a teaspoon.
I cook like a ninja.
Sauce:
1 can diced tomato
½ cup water
1 jalapeno OR a
blend of cayenne and chili powder (half and half equaling about 1 spoon)
2 spoons cumin
1 spoon oregano
Filling:
1 can beans
3 cloves garlic
1 cup-ish chopped carrot
4 mushrooms
Cheese
6 Corn tortillas
Masa (1/2 cup masa herana, ½ cup water)
¼ cup cilantro
Directions:
In a pan heat tomato, water and spices (it doesn’t need to
boil or anything this just helps any dry herbs you might have to soften and release
their flavor)
In a small baking dish make a layer out of all the masa; then
layer beans, vegetables, cilantro, half the tomato sauce, tortilla, beans, vegetables,
cheese, cilantro, tortilla, more cheese, the rest of the tomato sauce.
Bake for 30 min. at 350f
Enchiladas always taste better reheated so you can make this
ahead!
