Green Tequila Enchiladas

So yesterday I made a huge dent in my emails. Funny thing about emails though -- not unlike that mythical beast The Hydra -- once you slay one email, two more pop up in its place. If you're waiting for an email from me, I want today to be your day. Fingers crossed.

But until then, here are two answers to the two most frequently asked questions we've been getting:

1. Now that the book is done, is The Betty Crocker Project over? After some soul searching and thought: no way. I love it too much. Our friend Anjali gave us a big box of Betty Crocker recipe cards (circa 1970), and we got a calendar full of recipes from Betty Crocker in the mail. So there is a lot more BCP left. We will go on!
2. Was it frustrating/fun writing your book? Well, it was a lot of both. I mean there was the night I freaked out because the spinach we just bought was all slimy when I open the package. I may or may not have slightly sobbed on the kitchen floor and yelled "Fuck you baby spinach and all your cute baby friends like corn and kale!" But then there were really great times like the Banana Split Bundt Cake and making heaps of donuts...

Photo Credit : Natalie Dee (nataliedee.com)

After all that baking, I'm going to listen to the carrot: we're eating more vegetables! Enter these big enchiladas with a ton of leafy greens, potatoes, black beans, and tons of spicy, tangy, and bright flavors. I love them and they were very popular around here. They're one of those dinners that makes a great lunch the next day.

In other only slightly related news, we updated our Nerdery. So please check that out too! 

OK -- back to these dreamboat enchiladas and emails...




Green Tequila Enchiladas

• 2 Yukon Gold Potatoes
• 1 Can Black Beans (drained and rinsed)
• 1/4 Red Onion (diced)
• 3/4 Cup Raw Baby Kale Leaves
• 3/4 Cup Raw Baby Spinach 
• 1 Red Bell Pepper (sliced) 
• 1 Yellow Bell Pepper (sliced)
• 3 Tablespoons Cilantro
• 1 Tablespoon Cumin
• 1 teaspoon Chili Pepper
• Pinch of Paprika
• 1 Cloves Garlic (minced)
• 1 Raw Jalapeno (diced)
• 3 Tablespoons Green Spanish Olives (diced)
• 8-10 Flour Tortillas
• 3/4 Cup Daiya Vegan Cheddar Cheese (shredded) 
• 1 Batch Salsa Verde
• 1 Batch Fresh Salsa
• 1 Batch Guacamole
• 2-3 Limes (sliced into wedges) 

Enchilada Sauce

• 1 (15oz) can of Tomato Sauce
• 1 Can Diced Tomatoes (Mexican Flavored)
• 1 Small Green Pepper (diced) 
• 1 (4.5 oz) Can Chopped Green Chiles (drained) 
• 2 Cloves Garlic (minced)
• 2 Tablespoons Tequila
• 1 Tablespoon Chili Powder (if you like things spicier, add a bit more, 1/4 Teaspoon at time till you reach the desired heat) 
• 1/2 Teaspoon Oregano (dried)
• 1/2 Teaspoon Cumin

Bake your Potatoes at 400 until tender but still kinda firm. Then cut them into cubes.

In a small bowl, blend Cumin, Chili Pepper, and Paprika.

In a large bowl, gently mix Potatoes, Beans, Onion, Kale, Spinach, Red Bell Pepper, 1/2 Yellow Bell Pepper, Cilantro, Garlic, Jalapenos, Olives and Spice mix with a large spoon. Once your filling is nicely coated in Spices set aside.

In a saucepan, heat all the ingredients in the Enchilada Sauce - Tomato Sauce, Diced Tomatoes, Bell Pepper, Chiles, Garlic, Tequila, Chili Powder Oregano, and Cumin to a boil. Stir the pot occasionally to make sure it's mixed. Once boiling, reduce heat to a simmer. Then, pour into an ungreased pie pan or some other shallow dish.

Dip each Tortilla into your Enchilada Sauce to coat both sides. Spoon about 1/4 cup of the Bean and Vegetable Mix into each Tortilla already dipped in your Enchilada Sauce. Again, this depends on the size of your Tortilla. You really want to fill it, but you also need to be able to wrap it like this.

In an ungreased 11x7 inch glass baking dish, use a ladle to pour 1/3 cup of Enchilada Sauce in an even, very shallow layer completely covering the bottom.  Place each dipped, filled and wrapped Tortilla seam down in the baking dish as you go. Pour the remaining Enchilada Sauce over the top.

Sprinkle your Daiya and lay your Yellow Bell Pepper Slices over the top and bake uncovered for about 20 minutes or until bubbly. Let sit for about 5 minutes to cool - it will make it easier to serve. Serve with Salsa Verde, Fresh Salsa and/or Guacamole over the top and at least one Lime Wedge to squeeze over the whole thing before you dig in.