I live with three roommates, all of whom like to cook at home quite a bit. As you can imagine, our freezer — which is not particularly spacious to begin with — is constantly packed to the gills. People seem to like to freeze bread before it goes moldy and then abandon it to the frost, someone years ago thought it would be a good idea to freeze a massive pile of peaches, my pumpkin ice cream from last fall is still in there…you get the idea.
My roommate was pondering this situation the other day and decided to get rid of some corn tortillas that had been occupying a bunch of space in there. Hoping to put them to some good use, and use up some summer veggies to boot, I made easy vegetable enchiladas!
Preheat the oven to 425. (Why screw around roasting vegetables at low temperature?) Chop up some carrots, zucchini/other squash, and (my favorite) eggplant, and douse with olive oil in a roasting tin. Season with salt and pepper and, depending on how much spice you like, chili powder/cayenne pepper. (I’m pretty sure I had some fresh jalapeños around, so threw those in.) Roast for 40 minutes or so.
The spoon and tortilla (on the right) suggest that I was already jumping the gun for the next step of the process, which is: fill your corn tortillas, cigar style and lay them side by side on another pan. Then cover your stuffed tortillas with grated cheese.
NOW run out to the grocery store to buy enchilada sauce! Spread a whole jar’s worth of the sauce on the enchiladas. I used a fancy organic kind:
You could argue that buying enchilada sauce is a form of cheating here…i.e. usually spending money for a pre-prepared product is not in line with the goals of eating cheaply and well. But in this case, it was a matter of using up my roommates corn tortillas! And getting all the necessaries for home made enchilada sauce would have required a major outing to the grocery store (rather than a quick stop at the co-op). It’s all about using the materials that are available in a timely and conscious fashion!
Anyway, here it’s appropriate to turn the oven down to 350 or so before putting in your completed enchiladas. Here’s what they look like out of the oven, after 15 minutes-ish:
Pretty dang good, and not hard to prepare. Serve with some fresh tomatoes, or a simple salad, or some sweetcorn if that kind of thing floats your boat. Most importantly: Enjoy!