Vegetarian Enchiladas with Cornmeal Crepes

12 Feb

Mmmm…these satisfied a major Mexican craving I was having. Looking around the kitchen, I had all the basics- tomato sauce, cheese, cilantro, cumin, onion, and avocados but alas, no tortillas (turns out I didn’t look hard enough, they were clearly in the freezer). Meanwhile,  I decided to improvise and made up some super easy cornmeal crepe batter. I’m glad I did! They worked perfectly.

Here they are, complete. While the batter was cooling in the fridge, I whipped up the filling. Feeling like something vegetarian, I opted for tempeh instead of meat.  Tempeh is fantastic because one, it is a a much healthier alternative to tofu in that it is not heavily processed. It is made by fermenting whole soybeans,  and contains more fiber and protein than tofu. Secondly, I much prefer working with the firmer and crumbly texture of tempeh over softer tofu. It has a mild nutty flavour. I used Henry’s Gourmet Organic Tempeh with Basil. If you have never experimented with tempeh before, you should try it out!

I cooked the tempeh with onions, garlic, shredded carrots, corn,  kidney beans, shredded cheese and cilantro and wrapped them tightly the cornmeal crepes.

maybe put a bit more filling than this

Place wraps side by side in a greased baking dish (I made 6), and top with more cheese and generous amounts of tomato sauce. Bake in the oven for 20 minutes at 400.  Garnish with sour cream, fresh guacamole and more cilantro.

Finished product! I have a mild obsession with tomato sauce, so next time I will absolutely  smother the enchiladas in it. Also, we only had mozzarella but this dish definitely calls for something sharper, like a jalapeno pepper jack. Otherwise, very filling and tasty and fun to make too!

Cornmeal Crepes ingredients: 

  • 1/2 cup and two tablespoons flour- I used whole wheat bread flour
  • 1/4 cup and two tablespoons cornmeal
  • 1 tsp salt
  • 2.5 tablespoons melted butter
  • 1 1/4 cup milk ( I used almond milk, because that’s all we had)
  • 2 eggs
  1. Combine dry ingredients in bowl
  2. Whisk eggs and milk and slowly add to dry ingredients until batter forms
  3. Add melted butter last
  4. Refrigerate for 30 minutes (or however much time you can afford. I prepared the enchilada filling while cooling, and then did the crepes last)
  5. Lightly grease  with coconut oil and on medium-high heat pour 1/3 cup of batter into frying pan, quickly circling pan to evenly spread batter
  6. Cook until small bubbles appear at the service and edges curl up slightly, flip. Should take about 1.5 minutes on either side
  7. Repeat!

Filling ingredients

  • 1 pack tempeh
  • 1/2 large onion
  • 3 shredded carrots
  • 1 tablespoon cumin
  • 1 tsp onion salt
  • black pepper
  • 1/2 tsp cayenne (or to taste)
  • 1/2 cup frozen corn
  • 2 cups shredded cheese
  • 1 clove garlic
  • 1 tsp paprika
  • fresh cilantro
  • 1 can black, pinto or kidney beans
  • 2 tablespoons tomato paste
  1. In large pan fry roughly chopped onion with coconut oil, add cumin, paprika and garlic and cook until fragrant
  2. Add well crumbled tempeh and tomato paste and mix
  3. Add carrots, corn and beans and season with salt and pepper
  4. Add cayenne and mix well
  5. Add fresh cilantro and 1 cup of cheese.
  6. Cook on medium low while preparing crepes. When crepes are ready, use them to  wrap the filling like an envelope, and place tightly in greased baking dish, seam side down
  7. Top with remaining cheese and tomato sauce
  8. Bake at 400 for 20 minutes, until bubbling
  9. Let rest for 5 minutes before topping with garnish of choice

Pretty simple. I had the tomato sauce already made from a botched attempt at cauliflower-crust pizza (very tasty, not a failure per say, just not yet post-able) consisting of  crushed tomatoes simmered with garlic, oregano and olive oil. As for the guac, I just mashed an avocado with hot sauce, salt, pepper and lime juice.

This dish would be great served with cilantro and lime brown rice or perhaps a corn and quinoa salad.

Do you like my new step by step photos? Alone, this level of multitasking is beyond me, but was thankfully made possible by Scott, who broke out the good camera and captured the process.

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5 Responses to “Vegetarian Enchiladas with Cornmeal Crepes”

  1. bellegroveatportconway February 23, 2012 at 9:02 pm #

    Those look so good! I am in the process of opening a bed and breakfast on a very historic property in Virginia. It was the birthplace of James Madison. I working on my menu so I am always on the lookout for some great ideas! Great post!

    • food,mostly February 24, 2012 at 12:21 am #

      Thank you so much for following! I look forward to seeing the progress of your B&B!

Trackbacks/Pingbacks

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    […] served the kofta and curry over these corn crepes (almost like a dosa) with a green salad dressed in sesame […]

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    […] was very healthy too, served on quinoa with a side of salted cucumber. Remember this post touting the benefits of tempeh? It is like tofu’s cool older brother. And miraculously […]

  3. Baked Balsamic n’ Honey Glazed Tempeh « food, mostly - December 18, 2012

    […] realize that I have sung the praises of tempeh and its health benefits in the past (as in this post and this post) but lately it has just […]

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