Veggie Enchiladas with Goat Cheese
Veggie Enchiladas!
YUM!
Enchiladas are one of my favorite meals! And one that I haven’t made in quite a while. But just the other day, I was scrolling through Foodgawker, admiring all the pretty dishes. The Bojon Gourmet’s scrumptious looking Kale and Cauliflower Enchiladas with Potatoes, Shiitakes, and Goat Cheese recipe popped up and I was immediately – ‘THAT’S IT.’
Just purchasing a GIANT bag of cauliflower from Costco (you know what size that means!), I was looking for something to do with it. AND I happened to have kale and potatoes! WOOT! I was in business.
Making the Veggie Enchiladas
Enchiladas are a wee bit time-consuming, but you can speed up the process a little if you don’t have time to make the sauce homemade by buying a large already prepared can. But do read the label. You’re looking for a sauce made without the tomato base because – authentic enchilada sauce does not have tomatoes in it. Just chilies!
Or, if you want to go all out, make up a batch of my Authentic Tamale and Enchilada Sauce! Personally, it’s better with the homemade stuff. BUT when you don’t have time, you don’t have time (#NoGuilt). I even buy a can now and then because I’ve run out!
Substitutions
As far as the veggies, don’t be afraid to mix it up with your favorites in these veggie enchiladas. Zucchini, winter squash, even beans would be tasty editions to this recipe. Just use equal portions if you swap out. I based my selection on what was in the fridge, so you can to!
Gluten-Free & Vegan Options
For those of you on special diets: this recipe is gluten-free, and if you want a vegan option, leave off the cheese or add your favorite vegan cheese (or one that will pair well with Mexican flavors).
You may end up with some extra filling. I did! I served the excess with an over-easy egg for breakfast.
Hubby loved the veggie enchiladas and leftover filling with egg for breakfast. And is wondering when we’re making them again (he helped make the enchiladas this time and has now realized they are a bit of work!)
You’ll have to let me know what you think of them. I look forward to your comments!
Veggie Enchiladas with Goat Cheese
Ingredients
Veggie Mix
- 1 tsp sunflower oil or use your favorite vegetable oil no olive oil
- ½ large onion finely chopped
- 3 cloves garlic minced
- 2 cups cauliflower chopped 1/2" pieces
- 2 cups red or yellow potatoes dices 1/2" pieces
- ¾ cup red bell pepper
- 1.5 bunches kale chopped
- 2 tsp ground cumin
- 1.5-2 tsp smoked paprika to taste
- 1-2 tsp chili powder to taste
- .5-1 tsp ground chipotle pepper to taste
- 1 tsp dried oregano
- 1 tsp chopped bay leaf
- Salt and pepper to taste
Additional Ingredients
- 1 batch enchilada sauce or use 1 large can of store bought sauce
- 1-1.5 cups Mexican cheese shredded
- ¾ cup soft goat cheese
- 12 5-6" corn tortillas
Avocado Crema – Optional
- 1 large ripe avocado
- ¾ cup plain yogurt
- 1 large lime juiced
- salt and pepper to taste
Instructions
Veggie Filling
- Bring a large pot of water to boil over high heat.
- While water is heating, heat a drizzle of sunflower or vegetable oil in a wok or large skillet over medium heat. Add onions to pan and cook until soft before adding garlic and yellow bell pepper. Cook until garlic is fragrant. Remove from pan into a large bowl.
- Blanch the cauliflower and potatoes, separately, in boiling water until crisp tender. Drain and remove each to the large bowl with the onion mixture.
- Quickly blanch kale until wilted. Drain and add to the large bowl.
- Season mixture with spices, salt and pepper and gently stir together so not to break up the cauliflower and potatoes.
Enchilada Assembly
- Heat oven to 450 F.
- Prepare a large 13″ x 9″ casserole dish by lightly oiling and coating the bottom with a thin layer of enchilada sauce.
- Gently warm the enchilada sauce in a shallow pan to a temperature you can stick your fingers in it but it will also make the tortillas pliable.
- To assemble the enchiladas, line up bowls with the crumbled goat cheese, the filling mixture, and pan of warmed enchilada sauce. You’ll also need a large plate.
- Coat tortilla on both sides in the warmed enchilada sauce and place on plate.
- Add about 1/4 cup of filling and sprinkle with a little goat cheese. Roll the tortilla together and lay seam side down in the prepared casserole dish. Repeat until finished.
- Evenly pour the rest of the enchilada sauce over the stuffed tortillas and top with Mexican cheese.
- Pop the casserole dish into the preheated oven and bake until tortillas and cheese are browning and crispy on the edges. Remove from oven and allow to rest for about 5 minutes before serving.
- Serve with avocado crema or with avocado slices, sour cream or plain yogurt and chopped fresh cilantro.
Avocado Crema
- To make avocado cream: finely mash the avocado in a bowl. Stir in the yogurt and lime juice. Season lightly with salt and pepper.
- Serve with Cauliflower and Kale Enchiladas.