January 27, 2009


Allison and I Make Excellent Enchiladas

This is Part 7 in Allison and my dinner making lessons. Click here to see all of our lessons together.

I found a recipe on a vegetarian website for enchiladas. I didn't really look too closely at the directions so I didn't notice it was actually a vegan recipe--so it involved some interesting prep work. We had to make our own cheese sauce since dairy is off the menu if you're a vegan. This was a really fun experience for us, and I'm pretty sure one of our best tasting dinners yet, of course I think I've said that about every dinner we've made together so far. I wonder if Allison knows how much I look forward to our dinner lessons each week!

Well, below is our recipe. Turns out, we probably didn't really make our enchiladas vegan because we just grabbed the cheapest pack of tortillas we could find, which quite possibly could have included some dairy products in their creation Allison pointed out to me. Click here for pictures!

Okay, its going to be hard for me to mess up the direction this time (last time Allison had to do some major corrections) but who knows...

1/2 cup flour
1/2 cup nutritional yeast (we only used about a quarter of a cup)
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard
4 tablespoon margarine
10 tortillas
2 small cans enchilada sauce
3 cans beans (white kidney, pinto, black), drained
2 medium onions, chopped
1 can olives, chopped
1/4 cup chopped cilantro, 1/2 cup salsa (optional)

Instructions: In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly (you have to really mix it good! I think the heating helped dissolve the clumps). Heat it on medium until it thickens up. Remove the pot from the heat and add mustard and margarine, and stir in well. Set aside one-half cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce and stir it all together.

Pour a half-cup of enchilada sauce in the bottom of a 9x13 inch pan. Take your tortilla and fill it with the ingredients you mixed together, and roll it up. Then roll your rolled tortilla in the pan with enchilada sauce. Slide rolled tortilla soaked in enchilada sauce to one end of the pan, and continue rolling tortillas and coating them in enchilada sauce until you have a pan full of enchiladas. Then cover the enchiladas with remaining enchilada sauce and drizzle with your cheese sauce. Lastly bake at 350 until they are brown, which would be about 30 to 45 minutes. Now you have some delicious enchiladas!

After our dinner together there was a 'robot party' or at least that was what I was led to believe. In the picture to the left you see me wearing my “robot costume” Allison and everyone played a clever trick on me, inviting me to a “robot party” but which was really a Toga party. I was totally convinced and brought over a box my friend Dave gave me to make my robot mask with. It was a fun party even if I was the only robot in a room full of togas.

I'm looking forward to next weeks dinner lesson which will be Stir Fry!