Got home today to the spicy, tomato smell of dinner almost ready. My husband, who has been craving Mexican food since we went to see Coco over the Christmas holidays (we’ve had a few meals that just didn’t satisfy his craving apparently), made enchiladas from scratch with a side of Mexican rice. And I had to take pictures and share them since it was so good!
The enchiladas are stuffed with refried black beans, corn and vegan cheese. The enchilada sauce is made by blending my hot homemade salsa with diced tomatoes and onions into a smooth sauce. It’s poured over the enchiladas and baked, covered in foil for 40 minutes. It turned out delicious.
The spanish rice was inspired by this recipe. It was (not surprisingly) not appreciated by my picky eater. He only eats his tomatoes as cherry tomatoes and whole. Tomato sauces don’t always make the cut but sometimes they do. I’ve tried to understand it but I don’t.
In the summer, we pick the sun-warmed, vine-ripened tomatoes from our garden and eat them like apples. If the seeds squirt and juice drips down our faces, we don’t mind. But this seems to be the very thing my son doesn’t like. If a tomato doesn’t fit in his mouth whole, he won’t touch it. There’s something about those slimy seeds that turns him off tomatoes.
The enchiladas are topped with my quick sour cream made from silken tofu. It doesn’t taste as good as a cashew sour cream but it’s the quickest way to get sour cream on the table and it’s delicious when combined with salsa and topped with vegan cheese melted under the broiler. I also use it as a base for a French onion dip.
Vegan sour cream
- package of soft silken tofu
- 2 Tbsp grape seed oil or other neutral oil
- 1 Tbsp lemon juice
- 1 tsp salt
Put it all in a blender and blend until smooth. That’s it!