Deanna or members tamales and enchiladas

[Guest guest]

I woudn't mind finding a new filling for enchiladas. Do you think

the mix you made for your tamales would work?

 

Anyone have a special enchilada filling they want to share?

Wishing all a very pleasant day. Spring is around the corner.

Mya

 

 

 

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[Guest guest]

-Mya,

The rice,mushroom,walnut filling is very good and would work great for

enchiladas.

Deanna-- In , mya <myathemouse

wrote:

>

> I woudn't mind finding a new filling

[Guest guest]

my enchilada filling is tasty, although nothing 'new'... I use grated

zuchini, a can of black beans, some corn kernals, and some of my

enchilada sauce. pretty simple, but tasty!

 

=)

jenni

 

On Feb 16, 2006, at 11:11 AM, mya wrote:

> I woudn't mind finding a new filling for enchiladas. Do you think

> the mix you made for your tamales would work?

>

> Anyone have a special enchilada filling they want to share?

> Wishing all a very pleasant day. Spring is around the corner.

> Mya

>

[Guest guest]

Deanna, come on and post that filling for us......(:-)

Donna

 

--- genny_y2k <genny_y2k wrote:

 

> -Mya,

> The rice,mushroom,walnut filling is very good and

> would work great for

> enchiladas.

> Deanna-- In , mya

> <myathemouse

> wrote:

> >

> > I woudn't mind finding a new filling

>

>

>

>

>

 

 

 

" I've been imitated so well, I've heard

people copy my mistakes. "

Source: Jimi Hendrix

 

 

 

 

 

 

 

 

 

[Guest guest]

This recipe from " 3 Bowls " is really yummy! It says burrito, but they

are baked... I usually just spray a bit of oil, rather than use the 2

tbsp called for in the recipe. I also prefer the " elegant assembly "

myself (see his notes). For the vegans - I usually don't have cheese

in the house and often forget to get it for this dish - it is just as

good without it, or you can use a vegan cheese sub.

 

Sweet Potato-Walnut Burritos

 

1/2 c green lentils or split peas, sorted, rinsed well & drained

1 large sweet potato (about 1 lb), peeled & cut into 1 " cubes

2 tbsp olive oil

1 medium onion

1/2 tsp sea salt

2 garlic cloves, minced

1 1/2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp Chipotle Paste (recipe follows) or 1/4 tsp cayenne, or to taste

1/2 c grated cheddar or Monterey Jack cheese

3/4 c walnuts, toasted & ground or chopped, if desired

3/4 c canned crushed tomatoes

 

Shredded green cabbage, for lining the baking pan, optional

 

6 8 " flour tortillas

1 large tomato, halved and thinly sliced

1/2 c grated cheddar or Monterey Jack cheese

chopped fresh cilantro or parsley, opptional

 

1. Place lentils or split peas and 1 1/3 c water for lentils or 1 1/2

c waterforpeas in a medium saucepan and bring to a boil. Reduce the

heat to low, cover, and simmer until tender yet firm, 25-35 minutes

for lentils, 1 hour and 15 minutes for peas. Drain and set aside.

 

2. Place the sweet potato in a medium saucepan with just enough water

to cover. Bring to a boil, reduce the heat to low, cover, and simmer

until the cubes are soft but still hold their shape, about 20 minutes.

Drain and mash them in a large bowl. Set aside.

 

3. Heat the oil in a large skillet over medium-high heat. Add the

onionand saute, stirring occasionally, until theonion begins to

soften, about 2 minutes. Reduce the heat to medium and stir in the

garlic, chili powder, cumin, coriander, and chipotle paste or cayenne.

Saute until the onion is translucent, about 6 minutes more. Add the

onion mixture, lentils or split peas, 1/2 cup of the cheese, the

walnuts, and crushed tomatoes to the mashed sweet potato and mix well.

 

4. To assemble and bake the burritos: Preheat the oven to 350*F. Place

a thin bed of shredded cabbage in a 9-x13-inch baking dish, if

desired, or lightly coat the dish with spray, oil, or butter. Fill a

tortilla with about one-sixth of the filling and roll it securely.

Place it seam side down in the baking dish. Continue with remaining

tortillas. Cover the dish tightly with foil. (You can prepare the

burritos 1 to 2 hours ahead up to this point and store at room

temperature.) Bake for 30 minutes, or until heated through.

 

5. Remove the foil from the baking dish. Place 1 or 2 tomato slices on

each burrito. Sprinkle the remaining 1/2 cup cheese over them and

return the dish to the oven for a few minutes to melt it. Place the

burritos on a platter and sprinkle with the cilantro or parsley, if

desired. Serve immediately.

 

Notes: There are two different ways to assemble the burritos. If

you're in a hurry, as I usually am, you can mix all the ingredients

together in a large bowl, asthe instructions direct, then fill the

tortillas. Or, for a more elegant presentation, keep the ingredients

separate and layer them when you assemble each burrito, starting with

the sweet potato, then the lentils or split peas, onion mixture,

crushed tomatoes, walnuts, and cheese.

Leftover burritos, individually wrapped in foil and frozen, make for

an easy meal when you're in a hurry and don't have time to fuss in the

kitchen. To reheat frozen burritos, wrap in foil and place in a

preheated 350*F oven for about 45 minutes.

 

**************

Chipotle Paste

makes about 1/4 cup

 

8 whole dried chipotle peppers or 1 tbsp plus 1 1/2 tsp ground chipotle

1 tbsp fresh lemon juice

1 tsp ground cinnamon

1/2 tsp chili powder

1/2 tsp dried oregano, crumbled

2 pinches ground cloves

 

If using whole chipotles, place them in a small saucepan with just

enough water to cover. Bring to a boil and boil for 30 minutes, adding

more water if the saucepan threatens to dry out. Reserve the cooking

liquid. (If there is none left, place 2 tbsp hot water in the water

and swirl it to pick up the chipotle essence.) Remove and discard the

stems from the chipotles. Place the chipotles and 2 tsbp of the

cooking liquid, the lemon juice, cinnamon, chili powder, oregano, and

cloves in a food processor or blender. Puree, scraping down the sides,

until smooth and creamy, 3 to 5 minutes.

 

If using ground chipotles, stir all the ingredients together in a

small bowl with 2 tbsp water to form a paste.

 

Refrigerate the paste in an airtight container. It will keep for at

least 1 month.

 

 

(My note - you can also use whole chipotle in the second, faster

method, by breaking off the stem and grinding the pepper in a coffee

or spice grinder.)