Vegetable Enchiladas

This recipe is: vegetarian, egg free, soy free, nut free, rice free

Contains: corn, wheat, gluten and dairy

Alterations: To make this recipe wheat and gluten free substitute the all-purpose flour with a gluten/wheat free flour. To make this recipe dairy and casein free substitute the cheese with a non dairy version. We like daiya.


Enchilada Sauce:
2 tbsp olive oil, plus more for baking dishes
3 tsp ground cumin
1/2 cup all-purpose flour
1/2 cup tomato paste
2 cans (14.5 ounces) vegetable broth
coarse sea salt and ground pepper

Enchilada Filling:
2 cups (16 ounces) grated pepper Jack and Jalapeno cheese
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced,  white and green parts (reserve some of the green part for enchilada topping)

16 corn tortillas (6-inch)

First make the sauce: In a large saucepan heat oil over medium. Add 2 teaspoons cumin, the flour and tomato paste; cook whisking for about 1 minute. Whisk in broth and add 1 1/2 cups water; bring to a boil. Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper. Set aside.

Next make the filling: In a large bowl, combine about 14 ounces of the cheese, beans, spinach, corn, scallions, 1 tsp cumin; season with salt and pepper.

Preheat the oven to 400 f. Lightly oil 1 16-inch baking dish or 2 8-inch baking dishes; set aside. Stack 4 tortillas, wrap in damp paper towels and microwave for 40 seconds. Repeat, until all 16 tortillas have been warmed and softened. Top each tortilla with 1/3 cup of filling; roll tightly and arrange, seam side down, in prepared baking dish.

Sprinkle with remaining cheese and top with sauce. Bake uncovered until hot and bubbly, 15 to 20 minutes. Allow 5 minutes to cool and garnish with green scallion tops.

tortilla espanola

This recipe is: dairy free,  vegetarian, soy free, wheat free, gluten free, corn free, nut free, rice free
Contains: Eggs and Potatoes

1 pound waxy potatoes
2 cups olive oil
2 small onions, chopped
2 large eggs
salt and pepper
Italian flat leaf parsley

Heat oil in a large heavy-bottom skillet. Add chopped potatoes and onion, lower the heat and cook for about 20 minutes. Stir frequently.

Meanwhile, beat the eggs lightly in a large bowl. Season with salt and pepper.

Take another large bowl and place a strainer or colander over it. When the potatoes are cooked pour them into the strainer so that the bowl catches the oil.

When the potatoes are well drained gently stir them into the beaten eggs.

Wipe the skillet clean and add 2 tablespoons of the reserved oil to prevent the tortilla from sticking. When hot, add the potato mixture. Lower the heat and cook for 3-5 minutes or until the underside is set. Use a spatula to push down the potatoes so that they are completely submerged.

Now comes the tricky part. Cover the tortilla with a plate and carefully flip the tortilla onto the plate. Then slide it back into the pan. The top should now be the bottom. Don't worry if it breaks apart as you can use the spatula to mash it back into place.

*Recipe from tapas