Vegan Enchiladas

Shopping List:

8 Corn Tortillas
1 medium can Enchilada Sauce
1 Jar Tomato Sauce
1 Zucchini, diced
1 Baking Potato
1 can chopped black olives
3 cloves garlic, minced
1/2 an onion, sliced
1 tsp honey
2 tbs Olive oil
1 dash oregano
1 can pinto beans
few shakes Lawry's Seasoning Salt

*I also made the Spanish Rice again which didn't do well. I take back everything I said about simply adding more broth. Yes add more broth then only use a spoonful or two of the paste, or fresh tomatoes. More broth plus all the paste made it very saucy and was like rice in very thick, very sharp tomato sauce. It needs less tomato for sure. *

Assembly:

1. Preheat oven to 400 degrees

2. Boil potato in salted water until it's just cooked, not overly soft. Peel while hot (of course you could peel before). Cube cooked potato and set aside.

3. Put a small amount of olive oil in your pan, add honey. When it's hot and the honey is melted in, add the onion slices. Think fajita onions. Add the garlic and let onions caramelize. (I hate onions and these were the best part) Add Lawry's Salt.

4. Add your diced zucchini and some of the olives. The whole can was WAY too much..maybe just a tablespoon or two. Stir continually getting all ingredients hot and well mixed.

5. Remove from heat, mix in potato cubes.

6. Heat your tortillas. (You're supposed to add a very small touch of oil to a skillet and heat each tortilla for a few seconds per side..but I am currently skilletless so i put them in the oven on a baking sheet for a few seconds per side. Probably didn't properly activate the tortillas, but made them soft enough to roll properly. I totally recommend the correct way.)

7. Get a small casserole dish and coat the bottom in olive oil. Sprinkle oregano on top of this.

8. Fill tortillas with potato/zucchini/onion/garlic/olive mixture and roll as tightly as possible (you could dip each tortilla in enchilada sauce first to add a more even flavor, I however was too lazy for this). My pan fit 8, but the filling would have gone a lot further had I wanted to make more. Roll all your enchilada, squishing them neatly in a row in the pan, then put however many will fit on the side. You want a complete layer of them.

9. Cover these with enchilada sauce. Cover the enchilada sauce with drained, rinsed pinto beans. Cover the pinto beans with tomato sauce (not a ton, just enough to put a thin layer over all beans). Cover the whole mess with foil and a lid too if you have one.

10. Bake for about 45 minutes.

* This is the time to make Spanish rice if you're going to. *

Presentation:

Once it's done baking, scoop the tomato saucy beans off the top and onto the plate, do not mix them in with the enchiladas. They actually have a totally different taste and I was very pleased how this turned out. A little bit of the tomato sauce seeps into the enchilada sauce, enhancing the flavor, and it could be a full meal using only two dishes. (one pan and one baking dish)
Once the beans are removed (or at least the beans in one area), scoop out the enchiladas. I just kind of got a big spoonful out, not individual enchiladas, it might have been possible, but since there's no real binding element, tasted just the same mixed up. So spoonful of beans, spoonful of enchilada, spoonful of rice (if applicable)
I kind of separated the spoonfuls and added mixed salad greens in the middle, it was pretty. :D I also added sour cream to his enchiladas, I don't really know how this affected them as I didn't taste it, but it seemed like the right thing to do.

Verdict:

I undercooked my potatoes and that really affected the dish. I thought they would be easier to cut if they were slightly firm and that they would cook the rest of the way in the oven...they did not.
The flavor I thought was really awesome. I liked it a lot. I would do this again for a big, filling, vegan meal.


The Man:

did not seem overly impressed. He said good, and ate it all, which was a lot...but I do not think it would be a favorite for him.

As always point out anything that clearly AIN'T VEGAN