Archive for the ‘Mexican’ Category

A Delicious Mistake: Confused Stew

The weather was amazingly rotten yesterday so it was an easy decision on what to make for dinner – stew!  Of course, it had to be veggie stew and somewhat healthy.  I put my brain to work and came up with a shopping list for a recipe based on one main ingredient:  Anaheim chilies.  Truth be told, I didn’t actually know how it was all going to come together, but I knew what I wanted it to be so all I could really do was hope.

Then I ran into a big problem.  Something that happens to me more than I would like at our neighborhood Whole Foods.

There were no chilies.  I scoured the produce section only to find jalapenos, poblanos, and bells, but no Anaheim.  Their chili pepper section was a sorry sight and they should really be ashamed, but maybe it’s not chili season.

I was super annoyed now.  It was raining cats and dogs outside, I was already spending way to much money on the few things I had in my basket, and now I had to come up with a new plan.

I decided that I would just grab some canned chilies and be done with it.  I headed over to the Ethnic Foods Section where I found rice, beans, canned jalapenos, enchilada sauce, and salsa.  But no chilies!!!  WTF?  Where have all the chilies gone?

And this is how Whole foods continues to screw me, time and time again.  They only have one brand for many things – and it’s never the brand that I want – and it’s always the most expensive brand.  But of course I still shop there because it means that I don’t have to wear my bullet proof vest like I do when I shop at the Safeway on Potrero Hill and most of their stock really does kick ass.

But I digress…I cursed a few times under my breath and grabbed a can of Hatch Green Enchilada Sauce and I was on my way.  The end result of the catastrophe was a stew that was slightly soupy, but still thick enough to be a stew.  Oh yeah, and it was good!  Well it was good enough for my simple pallet, and even pretty healthy.

Serves 4-6
1 sweet potato or yam thinly sliced
I can diced tomatoes
1 1/2 cup hatch green chili enchilada sauce
vegetable stock
2 tsp chili powder (use less and then add more if you’re spice sensitive)
1 tsp dried oregano
1 can black beans
1 baking potato peeled, chopped into bit size pieces
1 sweet onion diced
2-3 cloves garlic minced
1 cup frozen corn
salt and pepper to taste
Sour Cream (optional garnish but so good!)

Toss the yams in a bit of olive oil (about 1/2 tsp) and lay on a baking sheet lined with foil.  Sprinkle with kosher salt and cracked pepper.  Roast for about 15 minutes at 450 degrees on each side (make sure you check on them because I forgot to check my timer and I may be off here…)

When the yams are nice and browned, toss them in a blender with about 1 cup of green chili enchilada sauce, 1/2 cup of diced tomatoes, and 1/4 cup of vegetable stock.  Puree and season with chili powder and salt and pepper and oregano.  It should be pretty thick. Set aside.

Place the baked potato pieces in a pot and cover with vegetable stock.  Boil and cook until they’re just under-done.

While the potatoes are cooking, saute the onion and garlic in a bit of olive oil.  Cook for about 5-6 minutes over medium heat and then pour in the baking potato and about half of the stock that you cooked them in.  Mix in the yam mixture and then add the black beans, remaining diced tomatoes, and corn.

Season to taste and let simmer for 30 minutes or more…stir occasionally.  It should now turn a bit more “stew like”.

Pour into bowls and top with sour cream, cheese, avocado, onions, whatever you like.  I mixed in a bit of sour cream and that seemed to be all that was needed.


Vegetable and Green Chili Sour Cream Enchiladas!

CookedEnchi_1Yesterday I had an insane craving for enchiladas.  But not restaurant enchiladas which are usually super cheesy and just downright nasty (and usually one of the only ‘vegetarian’ options at Mexican restaurants. YUCK!).  I wanted homemade, chalked full of veggies, made with whole wheat tortillas, and just a hint of cheese enchiladas.  The end result isn’t as healthy as I had hoped because as I walked by the dairy section at the supermarket, I grabbed a tub of low-fat sour cream and decided to throw it into the mix.

This recipe is extremely versatile, so feel free to sub any veggies you have on hand for the ones I used.  The only thing I wouldn’t do is skip the sour cream because it’s a key ingredient, and one that makes these so freakin’ good.  Also, I made these in the early afternoon and put them in the fridge for about 4 hours.  Then when it was dinner time I just popped them into the oven.  I’m not sure, but I think letting them sit for a few hours made them taste better….just a thought.

Mixed Veggie and Sour Cream Enchiladas:

Serves 4-6, depending if you have a side dish or salad to go along with it.

1 1/2 cups chopped onion (about 1 large onion)

2 cloves chopped garlic

2 cups chopped mushrooms

1 cup frozen corn

1 cup black beans (canned, drained)

2 Hatch or Anaheim chilies, roasted, skinned, and chopped (you could also sub canned roasted chilies here)

1 14oz can green chili sauce (I used Hatch brand ‘Green Chilie Enchilada Sauce’ and it’s super delicious!)

1/2 tsp cumin

1/8 tsp dried oregano

1/4 tsp dried basil

1/2 cup lowfat or fat free sour cream

6 flour or whole wheat tortillas (I used red chili tortillas that I found at Whole Foods) or you can sub 10 corn for a more traditional enchilada

1/2 cup of low-fat jack cheese (More or less, depending on how cheesy you like your enchi’s)

Preheat your oven to 375 degrees.

Start by making the sour cream sauce.  In a food processor or blender, combine sour cream and 1/2 cup of the green chili enchilada sauce.  Put in the fridge to let the flavors blend while you prepare the other ingredients.

Drizzle some olive oil in a large pan or wok over medium heat and add the onions and garlic.  Saute until onions are soft and translucent, about 5 minutes.  Be careful not to burn the garlic.


Add the mushrooms, frozen corn, oregano, cumin, and dried basil.  Cook until mushrooms and corn are cooked through, about 3-4 more minutes.  Add salt and pepper to taste at this point.  Add the black beans and season the mixture to your liking again.  Last, toss in the chopped chilies.


Remove the veggie mixture from the heat and put a dry pan over the heat.  Once it’s warm, place a tortilla on the dry pan for about  45 seconds on each side.  This will soften up the tortillas so you can roll them without them cracking.

Take a large glass baking dish (I’m sure any dish would work) and pour about 1/4 cup of the green chili enchilada sauce on the bottom of the dish.  This will prevent the tortillas from sticking.

Take your heated tortilla and spoon about a tablespoon of the sour cream mixture into the center of it.  Top with a couple spoonfuls of veggies, and finish with a light sprinkle of cheese.  Take one side of the tortilla and carefully roll it until you have a mini burrito.  Don’t fill these too much though because they are, after all, enchiladas and NOT burritos.  Place the enchilada, seam side down, into the prepared dish.


Continue to do this until you’ve rolled up all of your enchiladas.  (Fyi, I made 6 large enchiladas and had about 1 cup of veggies leftover.  I plan on using them on top of a salad or tossed into some rice later in the week.)


Top your enchiladas with the remaining green chili sauce and a light sprinkling of cheese.  Cover the dish with foil and bake for 25 minutes.  Take the foil off and bake for an additional 10 minutes, or until the cheese is bubbly.  Let them rest for about 5 minutes before you cut into them so that the juices have time to settle.


I served mine on a bed of shredded red cabbage topped with some red salsa that I had in the fridge.  Oh, and for a little added tanginess, don’t forget about the leftover sour cream chili sauce (I didn’t need it buy my boyfriend went a little nuts with it).