STEEMIT CULINARY CHALLENGE #40 - CASSEROLE ENCHILADAS 🍅🌿🍅

Hello Dear Steeminas,

I am very excited about this week “Mexican Food” challenge, but before I go on about my entry I would like to thank to @woman-onthe-wing, @gringalicious, @sirwinchester and @englishtchrivy for their ongoing support and generosity and our guest judge of the week @tioluis. It’s been really wonderful experience for me so far and I really appreciate the opportunity to participate in this great challenge.

I love Mexican food and I am an expert on veganized chili and burritos, however, this time I wanted to make something I never made before. On my daughter’s suggestion, I decided to make Casserole Enchiladas and I am happy I did, even though it is quite a lengthy process. The recipe is made of three parts, the filling, the sauce and the cashew cream and it takes little bit of extra time to make it all. Of course, you can skip the sauce and buy already made in the store, or you don’t have to make the cashew cream and use Daiya cheese instead. However, I can’t guarantee it will be as good as it is when you make it all yourself. Not to forget the health benefits of whole food. And while you at it, you can even make more sauce and store it in the freezer, so you have it ready for times when you too busy.

When I was searching the origin of Enchilada, I found lots of varieties dating back to Mayan times and Spanish Inquisition in the area of Mexico Valley. It is very hard to specify origin of my Enchilada recipe, because I made it up based on what I know about Mexican food with help of various recipes on line. In addition, my recipe is vegan.

CASSEROLE ENCHILADAS
Black Bean Enchiladas with Sweet Potato
Vegan – Gluten Free Optional

INGREDIENTS FOR 8
• Black Beans 2cups (canned or cooked)
• Sweet Potato 3 cups (cut into small cubes and steemed)
• Tomatoes 2cups (diced)
• Red bell pepper 1cup ( diced )
• Organic frozen corn 1 ½ cup
• Onion 1 medium size minced
• Garlic 3 cloves minced
• Cumin powder 1tbs
• Chilli powder 1tbs
• Dry chilli peppers to taste
• Himalayan pink salt to taste
• Oil ¼ cup
• Avocado to garnish
• Cilantro 1 cup only the leaves
• Scallions to garnish (sliced)
• Casserole dish
• Tortilla wraps 8
• Wooden toothpicks

PROCESS
• Begin sautéing the onion on heated oil adding garlic few seconds later.
• When they become translucent add the spices.
• Stir for few seconds and add the bell pepper, tomatoes and salt.
• Stir thoroughly, lover the heat and cover with lid.
• Let it simmer for 10 minutes until soft and mushy.
• Add the steamed potatoes, beans & corn.
• Stir thoroughly again and take it off the heat.
• Preheat the oven to 400F.
• Wrap about ¾ cup of the filling topped with cilantro in each tortilla and place them in your casserole dish. You may use toothpicks to keep them from opening. You can take them out after they covered with sauce.
• When ready, pour the Enchilada sauce evenly on top by using spatula.
• With a spoon apply the cashew cream cheese in the middle creating a long thick line.
• Place it in the oven and bake for 40 min and 7 min on broil.
• When ready, garnish with avocado, cilantro, scallions and serve.

ENCHILADA SAUCE

• Tomatoes 2cups (skinned and diced)
• Red bell pepper 1cup ( diced )
• Vegetable broth ¼ cup
• Onion 1 medium size (minced)
• Garlic 3 cloves (minced)
• Juice from ½ lime
• Cumin powder 1tbs
• Chilli powder 1tbs
• Dry chilli peppers to taste
• Himalayan pink salt to taste
• Oil 1tbs

PROCESS
• Begin sautéing the onion on heated oil adding garlic few seconds later.
• When they become translucent add the spices.
• Stir for few seconds and add the bell pepper, tomatoes and salt.
• Stir thoroughly, lover the heat and cover with lid.
• Let it simmer for 10 minutes until soft and mushy.
• Take it off the heat and let it cool down for few minutes.
• When ready, blend all in a food processor until smooth.

CHEEZE CASHEW CREAM

Raw Cheesy Cashew Cream without the Cheese
Vegan – Gluten Free

• Raw cashews 1 cup (presoaked for 6 hours and rinsed)
• Nutritional yeast 1tbs (adds the cheesy flavour)
• Garlic powder 1tsp
• Apple cider vinegar 1tbs
• Himalayan pink salt to taste
• Water 1cup (you can add more if needed)
• Blend all the ingredients in a food processor until smooth.

And here is my pride and joy loving my Enchiladas.........we were all shocked lol. However, their portion was without the hot chili pepper flakes of course, which I made separate for them.

THANK YOU FOR VISITING & BON APPETIT 🍅🌿🍅

https://www.lenasveganliving.com/lenas-vegan-living-blog