Updated: Apr 23, 2020
The Quarantine Cooking Quest - Continued
Can comfort food cure the quarantine blues? I think it can! And if you've joined the quest for creating meals using what's in your freezer and pantry, this Enchilada meets Lasagna dish is the one for you. Mexican and Italian combined in one sounds a bit edgy, right? But these cuisines are usually the definition of comfort food with dishes that are saucy, creamy, layered and popping with flavour. You can trust me when I say that this dish will hit all the right spots, giving you some warm and happy feelings to cure the blues!
Yield 6 Servings
Main ingredients: Tortillas, tomato sauce, black beans and non dairy milk.
The Blackbean & Tomato Filling
3 C Tomato sauce
1 Can Black beans
1 C Frozen Peas and Carrots
1 Canned corn
1/2 C Water
2 tsp Coconut oil
1 C Onions medium diced
1 Tbl Garlic minced or 3 chopped garlic cloves
1 tsp Cocoa powder
1/4 tsp Cinnamon (optional)
2 tsp Oregano
2 tsp Smoked paprika
1 tsp Paprika
1 - 2 tsp Chili powder or flakes (optional)
2 tsp Salt
1/2 tsp Geera or cumin
Add Coconut oil to a sauce pan and heat on medium low. Throw in the onions, saute until fragrant then add your garlic and dried seasonings. Cook for 1 - 2 minutes.
Now pour in the tomato sauce and water. Stir, cover and allow to simmer for approximately 10 minutes.
Add the remainder of ingredients to the sauce. Stir, cover and simmer for another 10 minutes until the sauce reduces and thickens.
Turn off heat and set aside until you're ready to layer the lasagna.
Tip: You can also add a small diced medium ripe plantain to the black bean filling for a hint of sweetness and added deliciousness.
8 Corn or flour Tortillas
1/4 C Coconut oil
pinch of salt
Preheat oven to broil.
Add coconut oil to a bowl. Using a basting brush or spoon, spread the oil onto your Tortillas, evenly coating both sides.
Place on a baking dish and pop into the oven for 1-2 minutes.
Take them out of the oven, stack and cut the tortillas in thirds. Wrap in a towel until ready to assemble your dish.
Lower oven to 365°F for when it's time to bake your enchiladas.
The Bechamel Sauce
(A white sauce made of flour, oil and milk)
1/2 C Flour
1/2 C Onions small diced
2 C Non dairy milk (room temp or warm)
1/4 Olive oil or Coconut oil
1 Tbl Oregano
2 tsp Salt
2 tsp Minced garlic
1 tsp Onion powder
1/4 - 1/2 tsp Grated Nutmeg
1/2 tsp Black pepper
2 tsp Mustard
2 Tbl Nutritional yeast (optional)
To make the roux for your bechamel, start by adding the oil to a saucepan on medium low heat.
Add onions to the heated oil, stir for a few seconds then add garlic, oregano, salt and onion powder.
Start adding the flour slowly while stirring or whisking to combine. Whisk constantly until thickened and all the ingredients are incorporated.
Continue to whisk or stir and slowly pour in the milk. Add the remainder of ingredients and whisk until the sauce is smooth and thickens. To test if the bechamel is the correct consistency dip a spoon in the sauce and draw a finger through. If it wipes clean and leaves an open space its perfect. (see photo below)
Now you are ready to Assemble your Edgy Enchiladas:
Add a spoonful of sauce to the bottom of a deep baking dish and spread evenly. Then add a row of 6 tortilla strips, ladle on some black bean filling, and spoon or spread on the bechamel. Continue layering following these steps and end by topping with bechamel.
Add to preheated 365°F oven and bake for 20-25 minutes.
Remove from the oven and serve.
Serve with a dollop of vegan sour cream (vegan mayo, dash paprika, splash lemon juice, pinch salt, sprinkle of fresh chive). I hope this dish takes your taste buds over the edge!