You’ve beat the first level of Mario Bros. 1, 2, and 3. But it’s the second one that gives you trouble. That’s OK. It’s only a video game. But in life, when it comes to matters of the tum-tum you gotta regularly beat yourself and rise to the top of the culinary chain.
These enchiladas are adapted from our favorite vegan website of all time, Oh She Glows. They continue to take the ordinary, smack it upside the head, shake it around and add some gourmet sense into the equation.
Basically, it’s bananas. Bonkers. Yummy to the max. Here’s the recipe for Jain friendly audiences worldwide.
This is really not a recipe for the amateur cook. Only proceed if you are an aspiring chef.
FOR THE ENCHILADAS:
2 cups (260 grams) peeled and chopped (½-inch dice) cooking bananas or very ripe plantains (platanos maduros)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 celery stalk, diced (2 to 2 ½ cups)
1 cup jarred roasted red pepper, drained and chopped
½ cup oil-packed sun-dried tomatoes, drained and finely chopped
2 cups romaine lettuce, roughly chopped
1 (14-ounce) can black beans (about 1 ½ cups), drained and rinsed
2 ½ cups Homemade Enchilada Sauce (1 batch)
1 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon fine sea salt, or to taste
5 to 6 medium/large soft tortilla wraps
¼ cup vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 (8 ounce) can tomato sauce
1 cup water, or more if needed
¼ teaspoon cumin
2 tablespoons brown sugar
Ground oregano powder (you’ll have to take the flakes and ground it)
salt to taste
Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, oregano powder and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.
FOR THE TOPPINGS:
Cliantro Lime Cashew Cream (Red pepper flakes, avocado, and cilantro)
¾ cup raw cashews
½ cup fresh cilantro leaves
½ cup water, or as needed
3 tablespoons fresh lime juice
2 tablespoons avocado
½ teaspoon fine sea salt
½ teaspoon oregano powder
Add the cashews into a small bowl and cover with boiling water. Soak for 1 hour. Alternatively, you can soak the cashews in room temperature water for 8 hours or overnight.
Drain and rinse the soaked cashews.
Add all of the cashew cream ingredients into a high-speed blender. Blend on high until a super smooth sauce forms. If using a Vitamix, use the tamper to get things moving. If your blender is having a hard time blending, you can add a splash more water to help things along.
Directions for making the enchilada:
Prepare the Homemade Enchilada Sauce and soak the cashews for the Cilantro-Lime Cashew Cream before you begin.
Lightly grease a large rectangular baking dish (at least 8x12 inches). Set aside.
Add the chopped sweet plantains or cooking bananas into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside. You can also steam the bananas until tender, instead of boiling.
In a large skillet, stir together the oil, celery and garlic and sauté over medium heat for around 3 to 5 minutes. Season with a pinch of salt and pepper.
Preheat the oven to 350°F.
Add the chopped roasted peppers, sun-dried tomatoes, cooked/drained cooking bananas, lettuce, and black beans. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.
Stir in ¼ cup plus 2 tablespoons of homemade enchilada sauce, followed by the lime juice, chili powder, cumin, and salt. Adjust seasonings to taste, if desired.
Add ¾ cup of Enchilada Sauce onto the bottom of your casserole dish and spread it out evenly.
Scoop ¾ cup of the plantains/bananas and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce.
Bake the enchiladas, uncovered, at 350⁰F for 20 to 25 minutes, until the sauce is a deep red colour and the enchiladas are heated through.
While the enchiladas are baking, prepare the Cilantro-Lime Cashew Cream.
When enchiladas are ready to serve, add half of the cashew cream into a baggie, snip off the corner, and “pipe” the sauce all over the enchiladas. Alternatively, you can simply spread or dollop the sauce on top of each enchilada. Garnish with chopped cilantro, avocado and red pepper flakes. Serve any remaining cashew cream on the side with a spoon.
My ancestors would roll up tlaxcalli (tortillas) dipped in pumpkinseed and stuff ‘em with chopped boiled egg. Today we call them enchiladas. Although the pumpkinseed sauce sounds amazing we don’t eat eggs 'round here anymore so I stuffed tlaxcalli with pinto beans and fire-roasted corn and dipped them in a red chili sauce. I really enjoy making the sauce but used sauce from a can since it’s been a little busy for me. I also made enough food to have a few days out of the week. Doing so makes me stress less about lunch or dinner and guarantees that I won’t eat mindlessly. How are your food prep skills? I’m getting better. 😉
Fire Roasted Corn and Pinto Bean Enchiladas
2 cans pinto beans, drained and rinsed
2 cups fire roasted corn, frozen
1 64-oz can enchilada sauce
1 jalapeno, diced
2 scallions, (white and green parts) diced
1 2.25 oz can sliced black olives
¼ tsp. salt
14 corn tortillas
Preheat oven to 350 degrees Fahrenheit.
Lightly heat up corn tortillas either in a microwave or on stovetop and place in a kitchen towel. Set aside.
Cover the bottom of a 13x9” baking pan with enchilada sauce. Set aside.
In a mixing bowl mash the pinto beans. Next, add the corn, jalapeno, scallions, olives and salt and mix until all ingredients are incorporated. Add about ¼ cup of filling to the center of each corn tortilla and fold over each side. Lay enchilada (seam-down) in the baking dish. Repeat with remaining tortillas. Cover the baking pan with parchment paper and then with foil (creasing the edges over the rim) and bake enchiladas for about 40 minutes. Serve with fresh avocado slices and oil-free tofu sour cream.
Tofu Sour Cream
½ package of silken tofu, drained and slightly strained in paper towels or a kitchen towel
1 ½ tbsp. fresh lemon juice
1 tbsp. granulated vegan sugar
1/8 tsp. salt
In a food processor or high-speed blender pulse the ingredients until smooth. Sour cream will keep in an airtight container for up to two weeks.
✿ richie cares about all of his friends and he always tried to make sure mike didn’t feel left out. if he was standing on the outskirts, he would try to include him or even leave the group and hang out with mike alone and that’s how they got closer ! mike would sometimes stray away on purpose just to see if richie would follow to be honest and he always did
✿ they went to the movies for their first date !! or suppose to go to movies !! the lights weren’t dimmed, the trailers hadn’t even started, and richie’s like, “hey you wanna blow this joint? i know this real cool vegan enchilada place down the road.” it was richie’s plan all along honestly but he wanted to seem cool and spontaneous. they ate butternut squash and jackfruit enchiladas and mike was grateful richie took some interest in his vegetarian diet and showed him a cool little hole in the wall place
✿ richie tries to help out on the farm but makes everything a little tougher for mike, for is used to routine. so richie sits out against hay bales or a tree and watches mike work. sometimes he picks up a farm animal and asks, “what kind of dog is this?” to make mike laugh and it works every time
Is being vegan expensive in your area? What advice would you offer for someone who is considering vegetarianism or veganism if they...uh...loathe vegetables? I love meat and I'll never be like "fuck the carnivores!" or whatever but I think that for the sake of ethics, I want to have some plan to at least *try* this maybe?
Unfortunately, how much it cost really do vary by where you live. The staples are nice and cheap—rice, beans, frozen and canned veggies, oats, certain fresh produce when cheap—but for ppl with dietary restrictions, it’s a lot harder. For us, it was actually cheaper, since things like tofu are cheaper per pound, and we moved to somewhere we have access to more food.
And you don’t need to buy fancy cheeses or fake meats if you don’t want to, since that’s where a lot of the expense comes from.
When it comes to veggies, think about any veggie or preparation style you’ve ever had that you’ve liked. Like, I used to think I hated veggies. Turns out, it’s just cuz my momma can’t cook lol. She’d boil frozen or microwave from-canned and be done. Sautéing or roasting tends to be much more tasty. And of course, you gotta figure out what seasonings and flavors you like.
There’s also meals you already like that are vegan or easily veganized! Enchiladas are really easily veganized at home, and a ton of delicious Chinese food is too. Think about what dishes and sides you already like, and see if there’s any easy swaps you can make. Butter goes to different oils, cow milk can be replaced with almond milk or soy milk a lot of times, eggs have a billion subs online! Noodles and sauce like spaghetti—which is also a great way to get extra veggies in.
I like to get the protein pasta/noodles or the veggie pasta/noodles when I can find them for cheap, it adds a little more beautiful color and a little more nutrition too :)
I think it’s great to just do as much harm reduction as you can, even if you can’t commit to vegetarianism or veganism. Just doing less meats and more ‘side’ dishes is a great way to start, or choosing vanilla almond milk (sweetened or unsweetened) for your cereal instead of cow breastmilk. You can even get shelf stable almond milk!
Doing Meatless Mondays is really great, especially if you can do it multiple days a week.
I also think that a lot of people believe they cannot afford to be or cannot safely be vegan or vegetarian. But a lot of it is legit propaganda—of course these huge multi trillion dollar companies don’t want you to stop buying their products!
Being vegan on the cheap is a lot easier if you don’t have to rely on prepared foods, something that a lot of people can’t do unfortunately.
When it comes to the accessibility of veganism and vegetarianism, I’d say it’s one of those, you won’t know if you don’t try. So many people say they can’t, and believe it, and just don’t bother to do harm reduction. So they say, I can’t be vegetarian because I have this medical condition.
But then they won’t bother to do as little harm as they reasonably can, just by simply reducing how much meat they’re consuming, how much dairy they’re consuming, how many eggs they’re consuming.
Very few people are willing to honestly consider whether it’s something they can do better about, and I was one of those people. It’s a real shame tbh.
hcs: mike knows all the little hole in the wall gems of derry and knows a great little vegan enchilada place. he’s tried all his life to teach his dog how to play dead, but eddie teaches him in one day. mike borrows eddie’s clothes more than eddie borrows his and everything looks like a crop top on him. lots of piggy back rides for eddie from his farm boy
the ship we needed but didn’t deserve wOW and they’d go to the forest all the time and pick flowers for each other aww