Enchiladas Babushka Style

(Killer, Bomb.com Enchiladas)

These are enchiladas I made for my family once night after my internship. It took me about 45 minutes--so its a pretty quick dinner! This is a vegetarian dish, but please don't let that throw you off! My dad, who is a full on meatatarian and pork lover, absolutely loved these and ate 3 of them! These are filled with layers of deliciousness and will satisfy after a long days work! 

Yield: 6 Enchiladas 

Ingredients: 

6 tortillas (your choice of whole wheat, corn or flour; I prefer corn for authenticity)
1 cup of mozzarella cheese

 Tomato Sauce:

2 tomatoes (roughly chopped)

1/2 of an onion (diced)

1 Tbs of tomato paste

1 Tbs of olive oil

1/4 cup of orange juice

1/2 cup of water

1/2 Tbs of tequila 
2 Tsb of agave nectar 

1/2 tsp hot pepper flakes
1/2 tsp of dried oregano
1/2 tsp of dried mint 
1 tsp salt & pepper, or to taste!

Filling:

1 can of beans (I use Kidney beans, but Pinto or Black beans are tasty also!)
1 Tbs apple cider vinegar

1 cup of cooked spinach
1 corn on the cob
1 cup of mushrooms 
1/2 cup of scallions

1/4 of a cup of goat cheese
1 Tbs of sour cream 
1 tsp salt & pepper, or to taste! 

Preparation: 

 Preheat oven at 380 degrees 

Tomato Sauce:

1.) Heat 1 Tbs of oil in a sauce pan, add chopped onions.
2.) Allow onions to caramelize (turn light brown), then add chopped tomatoes and stir, stir, stir so everything doesn't stick to the pan!
3.) Cook for 3 minutes on medium heat, then add tequila. Allow the alcohol to burn off for about 1 minute, and add orange juice. 
4.) Allow to cook for 2 minutes, add agave nectar, pepper flakes, oregano, mint, salt and pepper.
5.) Add water to tomato mixture and bring to boil. Then turn on low heat and let simmer for 5 minutes. 
6.) Turn off heat, let the sauce cool down then pour into a blender and blend the sauce until nice and smooth! 

Filling: Once the tomato sauce is ready to go--proceed to make the filling (the sauce needs to cool anyway)!

1.) Place corn into the oven on a baking sheet, and let bake at 380 degrees for 25 minutes. 

2.) In a saucepan, heat a 1 Tbs of oil and heat the beans (or sort of "toast" them) until you can smell their yumminess coming out--about 3 minutes! 

3.) Add mushrooms the the beans and cook until almost translucent--3 minutes. 

4..) Add spinach to the beans, 1 Tbs of water, stir and allow to cook until spinach reduces and wilts. 

5.) In a large bowl-- mix sour cream, goat cheese, salt, pepper and scallions.

6.) To the cheese mixture, add the bean and spinach mixture. 

7.) Once corn on the cob is cooked and cooled, cut the corn from the cob and add to the bean mixture, and stir all the contents together!

Assembling: 

1.) Coat a baking dish with oil

2.) One tortilla at a time, coat the tortilla on both sides with tomato sauce-- simply drop the tortilla in the sauce pan with sauce and use tongs to make sure the entire tortilla is coated.

3.) Place tortilla on a flat surface, like a cutting board, and add about 2 Tbs (or more ;] ) to the edge of the tortilla. Carefully, roll the tortilla, tucking in the sides like you would a burrito. Place the enchilada in pan. 

4.) Repeat for the next 5 tortillas and place them next to each other in the baking dish. 

5.) Once all enchiladas are in baking dish, pour 1/2 of remainder sauce over the top of the enchiladas.

6.) Bake at 380 degrees. After 10 minutes, take out enchiladas, add mozzarella cheese and bake for 10 more minutes.  

7.) The remainder of the sauce, you can pour over the enchiladas before eating! 

ENJOY MY FRIENDS and HAPPY EATING!! 

<3 Babushka