Honoured to present to you this beautifully inspired guest post by one of my super powered faves. Enjoy!
Guest Post By: Julia Gartland of Sassy Kitchen
I definitely have an affinity for mexican food. I grew up in Southern California where I had thousands of authentic mexican cuisine just minutes away from my house. If I grew up on any kind of food, it's hot peppers and guacamole. Unfortunately, moving to New York three years ago, I had the hardest time finding anything that tasted like my childhood. The mexican here just isn't… the…same. So, when I want it, I just have to make it myself.
Hot food is obviously quite unappealing in August, but these enchiladas are not only summery in their flavor, but they are great hot or cold. You do have to cook it in the oven, but I could spare 30 minutes of oven heat for the taste of these babies. They are my summer, doesn't-make-you-want-to-sleep-afterwards enchiladas. Spicy, seasonal, delicious.
SPICY ENCHILADAS WITH TOMATILLO CORN DRESSING
Gluten-free and Vegan
Cook time: 50 minutes
4 sprouted corn tortillas (ezekial brand), defrosted
1/2 can black beans (refried or plain)
2/3 cup summer squash, finely chopped
6-8 cherry tomatoes, quartered
1/2 sweet onion, finely chopped
1/2 jalapeno, finely chopped (with seeds)
1/4 teaspoon cumin
1/4 teaspoon cayenne
1. Prep out all vegetables: chop tomatoes, onion and summer squash. Add mixture to a bowl with sea salt and spices.
2. Defrost corn tortillas. Spread with refried black beans.
3. Add vegetable mixture into each enchilada. Roll up each tortilla and face seam-side down in a "greased" baking dish. Top with cilantro corn tomatillo sauce. Drizzle with sriracha.
4. Bake at 350 degrees for 30-40 minutes. Garnish with fresh cilantro and enjoy.
Cilantro Corn Sauce:
5 tomatillos, de-husked and roughly chopped
1 corn husks, sliced off the cob
1/2 jalapeno, de-seeded and minced
1/4 cup fresh cilantro, chopped
1/2 sweet onion chopped
1 tablespoon soy-free earth balance
1 tablespoon water
1 teaspoon grapeseed oil
1. Cook onion and garlic in a skillet with earth balance until browned. Add tomatillos, jalapeno and corn. Stew on medium heat for 20 minutes.
2. Add to food processor with water, grapeseed oil and cilantro. Blend until pureed.
3. Add atop enchiladas with sriracha and more cilantro.
*This recipe is apart of an ongoing series by Julia called, "Hated Foods." She is creating recipes for ingredients people "think" they don't like, to try and change their minds.
Question Of The Day: What is one ingredient you really want to love but just keep hating?
Julia Gartland is a gluten-free, vegan cook, baker and photographer who created Sassy Kitchen to bring excitement back into eating with intolerances. Her blog features original recipes, food talk and a bit of sass. She bakes and blogs out of NYC. Sassy Gourmet, her online gluten-free/vegan bakery, is nominated for VegNews 2010 Veggie Awards for Best Online Vegan Bakery.