The other night I made the Roasted Root Vegetable Enchiladas with the Chipotle Cashew Cream from VegNews 2008. Talk about AMAZING! One more Enchilada recipe on my list of favorites.
I know there are those of you who turn your noses at cilantro but we love it. lol!
The recipes for all 3 are down below. You can make everything in advance too.
In some of the parenthesis there I wrote what I used or added to original Enchilada recipe.
Roasted Root Vegtable Enchiladas
VegNews Nov/Dec 2008 issue
Makes 10 Enchiladas
2 1/2 pounds yams, parsnips, and beets, peeled and diced(I used 1 Lg. white sweet potato, 1Lg orange sweet potato(yam) 1 lg. parsnip and 2 garlic cloves chopped)
1 large yellow onion(1 1/2 Lg. onions)
2 Tbsp olive oil
2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups Chipotle Cashew Cream (see recipe below)
10 corn tortillas
14 ounces mild green or red enchilada sauce(There is a homemade Enchilada sauce below that someone from Daves work gave him that I finally made, it's definitely less costly to make and quite easy)
(I also added a small can of diced green chilis)
Preheat oven to 425 degrees, and line a sheet pan with parchment paper. In a large bowl, toss vegetables, onion, olive oil, cumin, salt and pepper.
Spread veggies evenly on prepared sheet pan. Roast for 50 minutes, or until soft and lightly browned, flipping mixture after 25 minutes.
Remove from oven, let cool for 10 minutes and in a large bowl toss roasted veggies with 1 cup of cashew cream. Turn oven down to 350.
In a shallow plate, pour roughly half the enchilada sauce. Dip a tortilla into sauce to coat each side, spread 1/4 cup of roasted veggies into the tortilla, roll up tightly, and place into a 9x13-inch glass baking dish, seam side down. Continue with remaining tortillas, fitting two rows of five enchiladas each.
Pour remaining enchilada sauce over rolled enchiladas, and drizzle with remaining 1/2 cup cashew cream. Bake uncovered for 10 minutes to heat and lightly brown the cashew cream.
(You could also add a white or black bean to this as well)
Chipotle Cashew Cream
Makes 1 1/2 Cups
1 cup raw cashews
1 cup water
1 canned chipotle pepper(I only used about 2 chipotles because it can be extremely hot by adding a whole can. Use your own judgement on this ingredient)
3 Tbsp nutritional yeast
1/2 tsp salt
1/4 tsp black pepper
In a blender puree all ingredients until smooth.
Cilantro-Lime Brown Rice (I cut this recipe in half because the full amount makes ALOT. This will serve at least 5)
Makes 5 cups
1 medium white onion, chopped
1 cup cilantro, leaves and stems, rinsed and chopped
4 cloves garlic, peeled
1 tsp salt
1/4 tsp black pepper
Zest and juice of two limes
3 cups water
1 Tbsp olive oil
2 cups long-grain brown rice
Preheat oven to 425 degrees. In a blender puree onion, cilantro, garlic, salt, pepper, lime zest and juice, and water.
In a medium saucepan over medium heat, add olive oil and rice, and lightly toast for 3-5 minutes. Stir in cilantro mixture. Cover and bring to a boil over high heat. When the rice boils, place saucepan into oven and bake for 50 minutes. Remove and let sit covered for 10 minutes. Remove cover and fluff rice with fork before serving. (I like to transfer the mixture into a baking dish with a lid before I bake in the oven).
Homemade Red Enchilada Sauce
This is how you make it:
4-5 Lg garlic cloves, minced
1 T. cumin
Grind if you want this smooth or just stir together until well mixed.
Heat a thin layer of oil to cover entire skillet(this doesn't have to be very thick).
Once heated whisk in a 1 oz. pkg of California Chili Powder(or another mild chili powder).
Then whisk in 2 T. flour. Continue whisking and add in the garlic cumin mix. Next add vegetable broth to create the consistency you desire.
Wallah! A quick and easy enchilada sauce that's alot less expensive than a canned version.
How's your Thankgiving meal ideas coming along?
Next post: Making New Holiday Traditions and GF cornbread and stuffing.
