Gluten Free Mexican Recipes: Vegetarian Potato Tofu Chard Enchilada Recipe

July 16th, 2009 yum Posted in Garlic-free, Mexican, Potatoes, Vegetarian, cheese, tofu 5 Comments »

potatoenchilada5 This week I started preparing food to stock our mini-freezer for after the baby comes. I always enjoy frozen enchiladas, so I thought I’d make some. I like Amy’s gluten-free enchiladas, but they are either very rich and cheesy or a little too healthy, without much in between. Also, at least in California where I live, the price of Amy’s meals has been consistently creeping up into the $5/meal mark, which I find a bit excessive. For dinner tonight, I decided to make a healthy gluten-free enchilada filled with lots of delicious chard, tofu, and potatoes. I was inspired by Indian aloo jeera recipes (potatoes with cumin) when I prepared the potatoes using a healthy twice browning Indian technique, but I used mexican spices like epazote and chili to bring out the spirit of (Fusion) enchiladas. I’d never had potato enchiladas before, but I thoroughly enjoyed this healthy and tasty enchilada, and I think it’s going to be delicious on a night when I have no time to cook and am sick of prepared food after Baby Yum joins us. I hope you enjoy it as well!

Gluten Free Potato Tofu Chard Enchilada Recipe
Ingredients
2 tsp. your favorite oil
3 small-medium potatoes, peeled and diced
1 tbsp. cumin

2 tsp. your favorite oil
1 yellow onion, sliced
1/2 red onion, diced
1/2 block of tofu, sliced and pressed between towel for 30 minutes, and then diced
1 1/2 cups crimini mushrooms, chopped
small bunch of organic chard, cleaned and diced

dried epazote (optional)
chili powder (spicy) or sharp paprika (not spicy)
lemon pepper

2 tbsp. butter
2 tbsp sweet rice flour
1/2 cup cream cheese (I only had whipped, lowfat)
2 cups milk (or more- until you have a satisfactory white sauce)
1/2 cup fresh chopped cilantro

shredded white organic cheese, to taste (about 1/2 cup)
1/2 jar of organic GF salsa or GF enchilada sauce

1 package sprouted corn tortillas or equivalent number of homemade tortillas

Directions
Heat 2 tsp. oil in a nonstick pan on medium high and add your cumin. When they pop, add your potatoes and toss with cumin and a little salt, letting the potatoes brown on one side and then turning. When potatoes are browned on both sides but not cooked through, remove them from pan and reserve.

Heat more oil in the pan on medium and add the onion and a little salt, letting it slowly caramelize. Turn onion as needed. When onion is almost done, move it to the side and add a touch more oil and then add your diced tofu. Brown them on one side and then turn. When the tofu is almost done, add your mushrooms and let begin to cook and release juices. Add your potatoes back in and a small amount of water and cover pan with a lid. Let potatoes cook intermingled with other ingredients. Check after pan goes dry and turn and add a little more water and cover again if needed. If potato seems almost done, add chard and seasonings to taste. Fold in and leave pan uncovered to letting chard wilt and adding more if you couldn’t fit it all in the pan. When all ingredients are cooked and seasoned to taste, remove from pan and reserve.

Melt butter in pan and add gluten-free flour, combining to make a roux. Slowly whisk in milk 1/4 cup at a time and adding more as needed. After you have a nice thin sauce, add the cream cheese and let melt together, adding milk to get the quantity of white sauce you want. As the sauce thickens and you have a nice creamy texture, gently season with lemon pepper and fresh chopped cilantro. Fold reserved prepared veggies into the white sauce.

Prepare a nonstick pan with a dab of oil and heat on medium-low. Pour a little salsa into a large plate and dip tortilla in salsa on both sides and then warm in the nonstick pan, browning first one side and then the other.

Pour a little salsa in the bottom of a medium square pan and gently fill salsa-browned tortilla with creamy vegetables and roll into an enchilada shape. Continue preparing all enchiladas in this way. Baste with a little extra salsa and sprinkle top with shredded cheese.

Bake in preheated 350 oven for 15 minutes (or longer if you prefer) and enjoy!

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Gluten-Free Vegan Recipes: Dairy free Sweet Potato Black Bean Cilantro Quesadilla Recipe

May 7th, 2009 yum Posted in Corn Tortillas, Mexican, South American, Vegan, Vegetarian 4 Comments »

veganquesa6I’ve always been a fan of vegan cuisine as inspiration for gluten-free, casein or lactose free recipes. This week I wanted to make some kind of dish with corn tortillas that was gluten-free and dairy-free but still satisfying. Black beans and sweet potatoes are a classic combination that compliment each other beautifully, and I love using a non-traditional oil like peanut oil for extra flavor, as well as seasoning Mexican cuisine with beautiful cumin seeds. Fresh cilantro and a few squeezes of fresh lime added the perfect end notes to the dish. And, best of all, my dairy-obsessed DH really enjoyed the dish, from the fresh homemade corn tortillas to the delicious filling- not a peep was made about how “it just needs cheese”- which kind of says it all. The next time you want to make mexican food, why not try this easy recipe for vegan sweet potato quesadillas? I like using beans or sauteed veggies for a dairy-free quesadilla- what are your favorite fillings?

More Vegan Quesadilla Recipes:
Fat Free Vegan’s No Queso Quesadilla Recipe (Just sub corn or other GF tortillas to make gluten-free)
Show me Vegan’s Sweet Potato Chard and Mushroom un-quesadilla Recipe (Again, sub corn or other GF tortillas to make gluten-free)
veganquesa5If you liked this Mexican Gluten-Free Recipe, you might like my other gluten-free vegetarian Mexican recipes:
Gluten-free Dairy Free Enchilada Recipe
How to make Homemade Corn Tortillas
Vegetarian Corn Fajita Recipe
Vegetarian Zucchini Green Chili Enchilada Recipe
Mexican Red Bean Soup Recipe
Mexican Soup with Dumplings
Red Enchiladas and Kalamata Greens
Corn Quesadilla Recipe with Rice and Beans

Vegan Sweet Potato Black Bean Quesadilla Recipe
Ingredients
Corn Tortillas, homemade preferred

1 sweet potato
1 can black beans
peanut oil or canola oil
1/2 red onion, diced
1-2 tsp. cumin seeds
2 tbsp. fresh cilantro
salt and pepper to taste
sprinkle of sugar
squeeze of lime juice

Vegetable “fajita” stir fry
1/2 tbsp. olive oil (I used lemon olive oil)
1/2 red onion, sliced
1 cup crimini or portabella mushrooms, slice
1 red pepper, sliced
GF fajita seasoning or mexican seasoning mix
salt, pepper
Squeeze of lime juice

Directions
Prepare corn tortillas so they are lightly cooked (about 40-50 seconds on each side).

Microwave your sweet potato until cooked (3-4 minutes). Remove and let cool slightly, and remove sweet potato skin. Chop cooked sweet potato flesh.

Heat peanut oil (or canola) in a cast iron pot and add your diced onion. As it begins to become translucent, add your cumin. Saute for another minute or two and then add your beans. Mix and let flavors mingle for another few minutes. Add your sweet potato cubes and cook for another few minutes. Salt and pepper to taste, and sprinkle with a little sugar. Finally add your cilantro and gently mash with a potato masher. Leave some beans whole, but sweet potatoes should be thoroughly mashed and combined. Adjust seasonings as needed and sprinkle with fresh lime juice. Reserve.

If you like, you can also prepare some vegetable fajita mixture to top the quesadillas. Heat the olive oil in a cast iron pan or nonstick pan and add onion, frying until it begins to turn translucent. Add mushrooms and cook until they are almost done, and then add your red pepper. Season with flavoring mix to taste and add a squeeze of lime juice at the very end.

To prepare quesadillas, fill two tortillas with sweet potato black bean mash, press together, and heat each side in a nonstick pan until well done and filling is warm. Top with vegetable fajita stir fry as a garnish.

Notes
Guacamole would be nice as a topping!
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