Cheese is something we eat very rarely and finding recipes without the use of cheese is always on my list. I used to spend hours watching the food network shows but I don’t do that anymore. I just switch the channel even if I see something drool worthy. I love Ina’s kitchen, all white and posh looking but I have never seen any recipe on her show that I can make. Reason – its either meat(psst – I am vegetarian!) or it involves so much butter and sugar that it makes me go “Oh Dear!”. Rachel Ray has a lot of veggie adaptable recipes but she cooks so fast, I miss most of her ingredients and also, I can not take her chattering. I like her but really I cannot for the love of God, take her chattering. So, I realized that I ought to check out food porn. Before you get any ideas, here’s the meaning from wikipedia. 🙂
That’s the story of this recipe and I needed to use up the tortillas I got from the store. You can do this with home made chapatis too. The original recipe is from here — Vegan Enchiladas with Cilantro Avocado Cream Sauce .
Instead of making this filling from scratch, you could use leftover curry and saute with onions, garlic, bell peppers and some ketchup(just to change the taste) as a quick fix. Try not to use Thai curries since it may taste of coconut or try it if you like coconut.
I did change a few things from the original recipe and also made it more spicy.
> 1 tbsp extra virgin olive oil(EVOO as Rachel says) > 1 large onion, chopped > 1 small potato, mashed > 1/4 cup broccoli, chopped > 2 garlic cloves, finely chopped > 1 cup zucchini chopped > 1/2 bell pepper, chopped > 2 handfuls spinach, chopped > 1/2 tsp cumin powder > 1/2 tsp lemon pepper > 1 tbsp fresh lime juice > salt to taste > 1 tsp chili powder, or up-to your spice level > 3 whole wheat tortilla wraps > butter or cooking spray for sealing the tortillas > 3-6 tsp Store bought or home made salsa
1. Preheat oven to 350F and I used a circular baking dish. Pre-cook the potato and broccoli in the microwave.
2. In a large skillet or pot, add 1 tbsp oil and bring to medium heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and cook for a minute till the aroma is apparent. Don’t you just love the aroma of garlic. Now add the chopped pepper and zucchini and saute for a while.Then add the boiled potato, broccoli and chopped spinach. Cook for about 5 more minutes on medium to high heat.
3. Add cumin powder,lemon pepper, fresh lime juice, salt and chili powder. Check for taste. Add more salt or chili powder if necessary.
4. Grease the baking pan with canola spray. Now take each tortilla and spread 1-2 tsps od salsa along the centre of it. Over this, spoon the cooked vegetables along the same line. Overlap the 2 ends of the tortilla and put a little butter or canola spray to seal it. Place it on the baking pan. Repeat for others. I did not put the cooked veggies on the pan since I wanted the tortillas to be crisp like a samosa. 🙂
5. Bake tortillas at 350F for 20 minutes. Meanwhile, make your Cilantro Avacado sauce
1/2 a cilantro bunch 2 Avacados 2 green chilies 1 tsp fresh lime juice salt to tase water as required