This, I am proud to say, is a recipe of my own doing! Created from random fridge findings during a rainy dreary day where leaving the apartment was not fathomable, these were a total experiment that ended surprisingly well.
I have only posted a few of my own recipes, because admittedly the recipes I concoct are usually out of convenience and not too exciting or gourmet. But really, who has time for gourmet? An occasional journey into the land of 2 hour meal preparation is lovely, but for most people it is unrealistic. So here we have some ridiculously easy, Raab and Portobello Enchiladas. Please enjoy them, along with the heaps of extra time you will have.
- 2 bunches of Broccoli Raab, chopped (Not everyone’s cup of tea, I know. If you can find it, Brussel Sprout Raab is just as fun as it’s broccoli counterpart, but without the bitterness some have a distaste for. If not, Kale would be a deeelicious substitute.)
- 3Tb EVOO
- 1Tb chopped garlic
- 2 Large Portobello Mushrooms, sliced
- 1 cup shredded vegan cheese
- 1 14.5 ounce can of diced tomatoes
- 2 tsp siracha (or any hot sauce)
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 corn tortillas
- Preheat oven to 350 degrees.
- Saute garlic and oil in a large wok or frying pan for a few seconds.Add mushrooms and stir fry until juicy. Add raab (or kale) and cook until very soft (you may have to add more oil).
- Meanwhile, mix diced tomatoes, cumin, salt, pepper, and hot sauce together in a bowl.
- Take your corn tortillas and place kale/mushroom mix inside with a srpinkle of cheese. Roll up with ends open and place seam side down. Repeat his process for each enchilada (6).
- Cover enchiladas with tomato mixture and then sprinkle vegan cheese on top.Then pop in the oven for about 10 minutes (tortillas are crispy and cheese is melted and browning).