poblano veggie enchiladas

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just hearing the words “presidential debates” makes our tummies rumble, so in an effort to feed eight debate viewers on wednesday night, we opted for veggie enchiladas- what’s more American than Tex-Mex, right?

we met at dc’s capitol supermarket for an admittedly improv-ed shopping trip.  1 basket of groceries and $25 later, we were ready to cook.

to recreate these cheesy veggie enchiladas, you’ll need:

 

20 corn tortillas

3 zucchini squash (we used a mexican variety, you can use whatever is in season!)

1 red onion

2 cups mushrooms

2 cups corn (we used frozen because the cobs looked sub-par)

1 poblano pepper

3 tbs cumin

s&p to taste

1 cup queso fresco

 

for the creamy poblano sauce:

2 cups milk

1 cup vegetable stock

2 cups sour cream

1 large poblano

1 tbs cumin

1/2 cup queso fresco

1/2 cup monterrey jack cheese

1 can chopped hatch green chiles

 

We needed poblanos for the filling and the sauce, so Julia fire-roasted the peppers while I diced the red onion, zucchini & mushrooms.  I added the corn to the diced veggie mixture, mixed in cumin, s & p, and spread it out onto a baking sheet.  The veggies roasted at 400 degrees for ~20 minutes, until they were caramelized.  We then mixed in on of the poblanos and the crumbled queso fresco and fed the mixture to each other with tortilla chips for approx. 3 minutes.

While the veggies were roasting, we got to work on the sauce.  We built it in the cuisinart- great idea!  Pulsed the fire-roasted poblano, can of green chiles, milk, sour cream, monterrey jack and queso fresco together until smooth.  We seasoned it with cumin and a bit of hot cayenne pepper.

Time to build the enchiladas!  We ladeled some of the sauce into the bottom of the baking dish to keep these babies tasty on all sides.  To get the corn tortillas soft enough to work with, we microwaved them for 30 seconds.  You really want these to be hot while you’re filling them, or else they’ll crumble.  We filled the tortillas, rolled them and squished them into the baking dish before covering the whole thing with tons of the creamy sauce.

These enchiladas baked at 375 degrees for about 30 minutes before we served them with delicious Cilantro-Lime Black Beans.

Happy Eating!

The Hungry Texans

cilantro-lime black beans

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beware: these little beans may be low-maintenance, but they will steal the spotlight if served with anything short of spectacular.

You’ll need:

2 cans black beans

1 cup cilantro

2 limes

S & P, to taste

Cumin, to taste

 

simmer two cans of black beans in a saucepan.  you could use fresh beans, but when your roommate disappears to Costco for an afternoon and returns with several pallets of legumes, you’ll want to take the easy route.

roughly chop a handful of cilantro and add to the pot.

quarter two juicy limes, squeeze them into the beans, and add a couple quarters to the pot.

season with salt, pepper & cumin.  and then forget about them.  five minutes before serving, if needed, i’ll add a cup of veggie stock to get them happy again.

perfectly simple, protein-rich, and happy on the back burner.  those are our kind of beans!

xoxo,

hungrytexans

‘noodlin

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Fewer catfish, more ginger. A lot more ginger.

Perhaps the most important thing about what became a lovely meal for HungryTexan and her BoyFromBoston is the ingredients for this meal were procured purely from her pantry. This is no small feat for the girl who’s been trained from birth that every meal requires at least one, if not one-to-three trips to the grocery.

Now, these noodles required some improvisation—I used whole wheat noodles instead of soba, sunflower seeds instead of sesame, jarred instead of fresh ginger, plus I added some green beans for a little substance sans tofu. Substitutions in all—this ginger dressing made the perfect Monday meal (and Wednesday leftovers!). BoyFromBoston was trés impressed as was OneSockWonder (“ging-her? hardly even knew her!”).

Inspired by the much more aesthetically pleasing 101Cookbooks, behold a ginger dressing these HungryTexans are going to want to remember.

1 tablespoon freshly grated fresh ginger (I used jarred, pickled ginger)
1 teaspoon toasted sesame oil
zest and juice of 1/2 a lemon
1/2 cup / 2.5 oz / 70 g chopped white onion (I used a red onion)
1 teaspoon mirin (skipped it!)
2 teaspoons brown sugar or honey (I used honey!)
1/2 teaspoon salt, plus more to taste
3 tablespoons brown rice vinegar
1 celery stalk, strings removed, then chopped
1/3 cup / 80 sunflower oil or untoasted sesame oil