Red & Green Enchiladas

Look at me, I'm being festive. A Christmas miracle!

Enchiladas filled with potato, roasted broccoli, cilantro and green chilies wrapped up and smothered in homemade red sauce.

Red Sauce
2 tbl canola oil
1/2 spanish onion, minced
2 garlic cloves, minced
1 tbl chili powder
1 tsp dried oregano
1 tsp coriander
1 1/2 tsp cumin
salt and pepper
2 dried guajillo peppers, reconstituted in boiling water for 10 minutes, seeded
15 oz diced tomatoes
1 cup vegetable broth

Sweat the onions in oil until soft and translucent, 3-4 minutes. Add the garlic, chili powder, oregano, coriander, cumin, 1 tsp salt and 1/4 tsp pepper. Saute to toast the garlic and spices, 2 minutes.
Transfer to a blender and add the chopped up chilis, tomatoes and broth. Blend until smooth.
Transfer back to a pot and bring to a boil. Reduce to a simmer and cook for 25 minutes over low heat.
Taste and adjust seasonings.


Red & Green Enchiladas
makes 6-10"
1 large russet potato, unpeeled, medium dice
1 head broccoli, cut into small florets
1/2 spanish onion, medium dice
2 garlic cloves, smashed
2 tbl extra virgin olive oil
1 tbl cumin
salt and pepper
3 oz diced roasted green chilies
3 tbl chopped fresh cilantro
2 tbl vegan sour cream
6-10" tortillas

Preheat the oven to 425.
On a large baking sheet, toss the potato, broccoli, onion and garlic with olive oil, cumin, salt and pepper. Roast for 25 minutes or until the potatoes are fully cooked.
Separate 2/3rds of the potato and place in a bowl. Add the chilies, cilantro and sour cream and mash.
Add the remaining potato and broccoli mix and toss to combine.
Lower the oven to 350.
Prepare a 8x8 baking dish.
One by one, dip the entire tortilla in the enchilada sauce and lay in the baking dish. Put some filling in the center and roll up. Once all six are tightly packed in the container, pour the remaining sauce over the top. Cover with foil and bake for 20 minutes. Garnish with cilantro and serve.

Radicchio Enchilada Cups (gf)

I almost never eat radicchio. One time I tried grilling it, like I often hear people doing and I wasn't convinced. While in the grocery store buying food for dinner I decided to wrap these enchiladas in something other than a tortilla and I thought to try out some radicchio, since I know it can stand up to cooking. The leaves wilt just enough to lose a lot of the bitter flavor but still retain enough structure to hold thanks to the thick core in each leaf.

Grilled tofu and yellow bell peppers marinated in lime, cumin and cilantro, cooked in radicchio cups with black beans and green tomatillo enchilada sauce.

Tomatillo Enchilada Sauce
2 tbl olive oil
1 yellow onion, small dice
1/2 tsp salt
1 red chili, seeded, small dice
4 garlic cloves, minced
4 large tomatillos, medium dice
1/4 tsp pepper
1 cup no-chicken broth
1/4 cup loosely packed chopped cilantro

In a small pot, sweat the onions and salt in olive oil until soft and translucent, 7 minutes. Add the chili and garlic and toast until fragrant, 2 minutes. Add the tomatillos and continue to cook over medium heat until the tomatillos start to break down, 5 minutes. Add the pepper, chicken broth and cilantro and simmer for 15 minutes. Use an immersion blender or transfer to a blender and puree until smooth. Taste and season.

Radicchio Enchilada Cups
1 tsp salt
1/2 tsp pepper
1 tbl cumin
1 tbl extra virgin olive oil
2 tbl fresh chopped cilantro
1/4 cup lime juice
3 garlic cloves, minced
2 tsp dried oregano
2 tbl canola oil
12 oz extra firm tofu, cut into 6 strips
1 yellow bell pepper, thin strips
1 head radicchio
1-15oz can black beans, drained and rinsed

Whisk together the salt, pepper, cumin, olive oil, cilantro, lime juice, garlic, cloves and oregano in a bowl. Coat the tofu and pepper strips and marinate for 2 hours.
Heat a grill or grill pan, brush grates with oil and grill the tofu and peppers over medium-high heat until good and charred on both sides, 15 minutes. Chop the tofu and peppers into small chunks to fit in the cups.
Preheat the oven to 350.
Lightly coat the bottom of a baking dish with a bit of enchilada sauce.
Peel the radicchio leaves off and place the larger cups in the dish, packed tightly. Spoon some black beans in the bottom of each cup. Add some bell peppers and tofu in each cup to fill up fully and spoon some sauce on the top of each cup.
Bake for 15 minutes and serve with more sauce.