Potato, Roasted Corn and Black-Bean Enchiladas

While you can't see the filling in these yummy enchiladas, trust me, they'll be a huge hit!

I usually make them in the summer when I have several ears of roasted corn leftover from a BBQ, but they work just fine with "regular" corn (canned or frozen) too.

The recipe looks lengthy, but it's actually really easy, they go together fast and are a great way to use up leftovers! Sweet potatoes seem to be popular in enchiladas these days, but this recipe uses plain old white potatoes - usually my leftover breakfast homefries. You can also make these "red" or "green", depending on what type enchilada sauce you prefer. Enjoy.

Potato, Corn and Black-Bean Enchiladas

1 onion (chopped)
1 Tbsp. olive oil
2 Tbsp. minced fresh (or pickled) jalapeño (or to taste)
2 cups leftover cubed, fried, white potatoes (or frozen "Potatoes O'Brien" work well)
2 ears fresh corn, roasted on the BBQ grill and cut off cob (OR 1 can corn, well drained - you can add a drop or two liquid smoke if you want the "roasted' flavor)
2 cups drained, cooked black beans (or 15 oz. can of black beans, well drained))
1 envelope/package (or two tablespoons) your favorite taco seasoning blend (or cumin, oregano, chili powder, garlic and onion to your taste)
2 cups green or red salsa
24 corn tortillas (6 inch)
1 - 2 Tbsp olive oil
1 14-oz. can green enchilada sauce (I prefer "Hatch" brand)
3/4 cup soy or whatever milk.
1 8-oz bag shredded Daiya vegan cheese, or whatever 'cheese' product you prefer (any of the varieties work well here, but I LOVE the new Daiya Pepperjack!!)

garnish: chopped green onions or olives

Preheat the oven to 375 degrees F.
Grease a 9x13 inch baking dish with vegetable oil spray.

Filling: In a large skillet over medium heat, saute onion in 1 Tbsp. oil. When onion is soft, add corn, jalapeños and potatoes and cook about five more minutes.(If using frozen potatoes, cook until heated through.)
Add black beans and "mash" beans into potatoes a bit (I use a potato masher) until beans just start to break apart, incorporate with potatoes and get sticky.
Add taco seasonings and 1 CUP of the salsa. Stir together until heated. Remove from heat.

Prepare tortillas: Place a small skillet over medium heat, and add a bit of oil. One at a time, heat tortillas in skillet until pliable, turning with tongs several times if needed. Stack on a plate and cover with damp towel. I do half and then fill them. Then do the other half.

Mix sauce: Mix remainder 1 CUP salsa, enchilada sauce and soy milk to make a sauce.

Fill tortillas:Place a heaping spoonful of the potato and bean mixture onto each tortilla. Roll up tortillas and place them seam side down in the prepared baking dish.

When all tortillas are filled, spoon sauce over the rolled tortillas, spreading to cover all the tortillas even if it's a thin layer.
Bake for 20 minutes covered with foil, then uncover and bake another 10 min. Remove from the oven, and sprinkle 'cheese' over the top. Return to the oven for 10 minutes, or until 'cheese' is melted and bubbly.

Garnish with chopped green onions or chopped black olives if desired.

Creamy Green Chile Enchiladas

So I realize there are many, many versions (vegan and very NON-vegan) of green chile enchiladas out there, filled with all manner of whatever you want - but this just happens to be the recipe I've been making for my kids forever; it's easy, requested frequently, has many variations (using whatever veggies suit your fancy) and I thought perhaps it was worth sharing, especially since fresh, fire-roasted green chiles are showing up in New Mexico farmers markets about now and I'm SO jealous that I'm not there to indulge....

OK, so this recipe does tend to read like an endorsement for New Mexico green chile products, (and it's one of the few recipes I depend so heavily on canned, packaged products since I can't actually GET freshly roasted green chiles easily except when I'm actually hanging out in the Southwest) but I have to admit, canned enchilada sauce makes this recipe quick, easy, and delicious. Seriously, I don't think you should use any other chiles if you want REALLY amazing enchiladas. I particularly like the creamy sauce in this recipe as it's rich enough that no fake-cheezy products are needed.

Green Chile Enchiladas

Sauce:

1 can Hatch Green Chile Enchilada sauce (use whatever green enchilada sauce you like, but this is, hands-down, a million times better than any other)
1 carton Better Than Sour Cream
OR use THIS RECIPE for tofu sour cream
1/4 cup soy/rice/whatever milk
1/4 cup minced white (or green) onions

Mix sour cream, enchilada sauce, soy milk and onions together and set aside. If you want, you can stir some additional chopped roasted green chiles into the sauce to taste. (see below)

Filling:

2 cups of your favorite veg. "chicken" product, shredded or chopped (gardein or Morning Star Meal Starters, for example)
OR use THIS RECIPE for tofu-style "chicken" (baked, not fried)
1/2 cup chopped, fire-roasted New Mexico green chiles (fresh, or I use the frozen Bueno Foods brand, you can use whatever aproximation you have available)
1 cup cooked white beans
2 Tablespoons chopped fresh cilantro
1 Tablespoon lemon juice
1/2 tsp. garlic salt or to taste
(optional) 1 cup cooked, chopped greens - spinach, chard or kale
(optional) 1 cup chopped, sauteed mushrooms, zucchini or summer squash
(optional) black olives

Mix filling ingredients together.

To assemble:

One by one, warm corn tortillas (or flour tortillas if you prefer) in an oiled frying pan until pliable, lay on clean plate and put several tablespoons of filling down the center and roll up. Place in 8 X 12 oiled glass or ceramic baking pan, seam side down. Continue until pan is full, you can "squish" the row of rolled enchiladas together as needed if you have lots of filling to use. If you have leftover filling, spoon it around the edges.

Cover with creamy green sauce, poking it down around all enchiladas so they're covered and surrounded.
Cover pan with foil.

Bake at 350 until hot and bubbly in center - about 45 min. Remove foil and broil JUST for a minute to get top a little brown.
Sprinkle with more cilantro and some minced onion, if desired, and serve.