Very Veggie Enchiladas, Rice, and Beans with Spinach
Posted Oct 01 2008 9:05pm
Hi, everyone! I missed being away. We had a fantastic beach vacation, but I did return home with a wicked ear infection so I’ve been a little slow getting back into the swing of things. I had to go to my GP, whom I hadn’t seen in so long my file was in storage. I totally can’t hear out of my right ear, and it is very frustrating. I’ve got pills and drops and am patiently waiting for my hearing to return. Anyway, I hope to get a few pictures together soon so I can share a bit of our vacation with you.
Per Chase’s special request, Sunday dinner was a Tex Mex meal. The entrée we made is what we lovingly refer to as “Spa-chiladas” as the recipe is adapted from my Lake Austin Spa cookbook, Fresh. I finely chopped zucchini, cauliflower, yellow potatoes, red bell pepper, onions, and added in a little corn. I hope this doesn’t get to be an obsession with me, but I prepared over a dozen different vegetables again in this meal. Anyway, here’s the filling.
While I prepped the sides, Chase and Liz steamed the tortillas and beautifully rolled up a dozen enchiladas for our dinner and a dozen for them to take home and eat later.
The sauce is made simply from reduced tomato juice, onions, garlic, adobo paste, a bit of brown sugar, and spices. I poured it over the enchiladas and then baked them.
When the enchiladas are hot out of the oven, you top them with a lightly dressed salad of shredded lettuce, slaw, radishes, cilantro, and green onions.
Chef Conlan says you will never go back to regular enchiladas once you eat them this way. They are truly our favorite.
Of course we had to start with homemade chips and guacamole – you know we love Alton Brown’s recipe.
For our sides we had the requisite rice and beans. I used slightly adapted recipes from Rick Bayless’ Mexico One Plate at a Time. I made it easy on myself and selected recipes that were best made a day ahead.
Arroz Rojo, which I made into Arroz Rojo con Serranos y Cilantro. I added in the frozen peas before reheating the rice.
Frijoles Enchipotlados con Espinacas, which is Chipotle Beans with Spinach. This is a fantastic recipe, which actually calls for the addition of masa dumplings for a stew. I will definitely make this again in the winter for a hearty black bean stew dinner. I brought the already prepared beans to a simmer before dinner, then added in a bag of baby spinach. The spinach is a wonderful addition – I highly recommend it.
I also made Melty Cheese Sauce from LDV – not bad, but not necessary either. Here’s our table.
Here’s my plate – there’s always room for broccoli!
Have you counted a dozen veggies yet? Now we can add 4 fruits. Chase also requested a warm apple pie in a crispy phyllo crust. I blind baked the phyllo in a pie pan, then added in caramelized cinnamon apple slices. In keeping with the Tex Mex theme, I also made a fruit “salsa” of blueberries, strawberries, and mangos to go with it.
A nice slice.
A couple of personal items: On Saturday I took my four favorite kitchen knives to the Knife Sharpist, the only professional knife sharpener in town. $3.50 apiece, while you wait, money well spent - I’m so happy.
Veggie Girl – thanks for naming me a Rockin’ Girl Blogger! You rock too!