Here’s a picture of a cat.
Orange Kitty decided that the space between the keyboard and the end of the desk was perfect for naptime. Makes typing really hard. But I can’t say no to that face.
Sooooo…another vegetarian dinner! I was craving Mexican food like nothing else and figured I’d give some enchiladas a whirl. No, I’m not a Veg Head…but I will say I have my reasons for incorporating more plant-based meals into my diet. Namely, plants are , like, really good for you. And quality meat is expensive and I’m on a student’s budget…which is hard since I’m not 21 anymore and don’t enjoy living in a dorm eating nothing but instant oatmeal packets. Five years of having disposable income kinda spoiled me, what can I say? And I really don’t enjoy knowing that my steaks from the big box grocery store are probably pumping me full of hormones (like I don’t have enough already) and all the other weird crap that filters into the animal’s body fat stores. Factory farmed meat is creepy, y’all. OMG I sound so paranoid. Please don’t think less of me.
So these enchiladas. They’re a wee bit time consuming only because the tortillas take forever to make. God…first I inundate you with vegetarian meals and then I make them tedious. Cool, real cool. Totally worth it, though. Ross and I killed that entire dish in about an hour. Food coma ensued. But, you know, it had sweet potatoes and kale and fresh peppers and avocados…so basically that means we’ll live forever now.
What do you guys think of this plant-based takeover? Don’t worry…in about a week I’ll start busting out the sweet stuff again, so maybe that’ll win you all back. I’m thinking pumpkin flavored…everything.
- 4 dried ancho chili peppers
- 4 large tomatoes, quartered
- 1 t Salt
- 1 t Black Pepper
- 4 garlic Cloves
- 1 onion, roughly chopped
- 1½ c chicken stock
- 2 sweet potatoes, cubed
- 2 c fresh kale, chopped
- 1 onion, diced
- 1 bell pepper, diced
- 2 T coconut oil
- 6 Eggs
- 6 T coconut flour
- 6 T coconut milk
- 2 Large Avocados
- 1 can coconut milk
- 1 t chili powder
- 1 t cumin
- 1 t oregano
- ¼ t cayenne pepper
- In a blender, combine the ancho chilis, tomatoes, salt, pepper, garlic, onion, and stock. Pulse until it’s liquefied.
- Transfer the sauce into a saucepan and bring to a boil. Lower the heat, cover and simmer for at least an hour.
- Place the sweet potatoes in a bowl with the diced onion and pepper. Pour in the coconut oil and toss to coat.
- Spread out on a baking pan and bake at 350 degrees for 45 mins. Transfer to a mixing bowl.
- Allow to cool and add the kale and a ladle-full of the red sauce to the mixture.
- For the tortillas, whisk together the coconut flour, eggs, and coconut milk.
- On a skillet over medium heat–note: you want to make sure the surface is VERY well lubricated–pour batter by ⅓ cup fulls and swirl to spread.
- When the surface bubbles a little bit and starts drying, use a spatula to loosen the edges a bit.
- When lightly browned on one side (this takes 2-3 mins) flip over and brown the other side.
- This part takes patience so I apologize in advance…continue making tortillas until all the batter is used up, stacking finished tortillas between sheets of paper towels.
- For the avocado crema, pulse the avocado, coconut milk, and remaining seasonings in a food processor till smooth. Set aside.
- To assemble the enchis, fill each tortilla with the sweet potato mixture. GENTLY roll up the tortilla and place it in a greased 9 x 17 pan. Continue till it’s full.
- Pour the red sauce over the enchis and bake for 45 minutes at 350 degrees.
- Remove from the oven and spread the avocado crema over the enchiladas.
- Return to the oven and bake 10 minutes longer.