Vegetarian Enchiladas

This is one of HoopDaddy's favorite meals... and it has very quickly become one of mine as well!  We have a great time collaborating in the kitchen... I prep the veggies while he rolls out the tortillas, some good music playing, a bottle of homemade wine chilling in the fridge. 

This recipe can very easily be adapted to be vegan (and heart healthy)... use vegetable fat instead of butter, eliminate the cheese and sour cream... they're still delicious even without all of that fat and salt!!!

Wheat Tortillas

1 c. all purpose flour
1 c. whole wheat flour
1 tsp. salt
3/4 tsp. baking powder
3 tbsp. butter
2/3 c. warm water

Mix the dry ingredients together in a bowl.  Rub in the butter, stir in the water and knead into a soft dough.  Cover with plastic film and let rest 15 minutes.  Divide into 12 equal parts and shape into balls.  Roll out on a floured surface (I use a silicone mat called a Silpat for this and it works great, no sticking!) into rounds 6-7" across.  Recover with a dampened towel to keep moist.  Heat a griddle/frying pan and cook each tortilla 1-2 minutes, turning it as soon as it starts to bubble.  They should stay flexible, but if they start to crisp up don't worry too much, they'll soften again as they bake with the moist enchilada fillings.  Recover with a towel to keep warm and moist. 


Veggie Enchiladas

3-4 peeled, medium sized carrots
1 large green bell pepper
1 medium sweet onion
salt
1 c basmati rice
2 c boiling water
salsa
extra sharp cheddar cheese
avocados
sour cream

Julienne the carrots (I love my mandoline for this), dice the pepper, and finely chop the onion (if using a stronger flavored onion, saute in oil until lightly browned).  Mix all together, sprinkle with a bit of salt (I use black volcanic salt, nomnom).

Cook the rice in the boiling water, fluff with a fork when done.  Fold into the vegetable mixture. 

Spoon the vegetable/rice mixture onto the tortilla, sprinkle with a handful of shredded extra sharp cheddar, and roll them up so that the seam is on the bottom.  Place them nestled up together in a rectangular baking dish.  Spoon some salsa over the top of the enchiladas, sprinkle with a bit more cheese, and bake at 375 degrees for about 20 minutes. 

Serve with sour cream, sliced avocado, and some extra salsa on the side.  Slice up some ripe pineapple for dessert.  Light the candles, pour the wine, and enjoy!