Celebrate Cinco de Mayo with this Skillet Cheesy Enchilada Stew

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Today is Cinco de Mayo, a day of celebration and lots of good food and drinks. So I had to share this amazing dish I made. よく, it’s not really a dish – it’s an entire pot full of ooey-gooey cheesy, soy curl-y goodness.

何らかの理由で, I had cheese fondue in my mind. I’ve only had it once, in a Mexican restaurant. It was just a small pot of spicy cheese with a bowl of tortilla chips next to it for dipping. It was sooooo unhealthy and soooo good. It was delicious and kind of disgusting at the same time.

So I wanted to make something scoopable and gooey but much healthier. And I wanted to do it on the stove top so a casserole or bake was out. I didn’t actually decide on any plan but just cooked and let it evolve on its own which is my favorite way to cook. I might write recipes but I hate following them. 🙂

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I started at my favorite place – with a bunch of soy curls. バトラー大豆カール are like magic beans to me. I would trade almost anything to have them. I cooked up the soy curls with a bunch of Mexican spices until they were crisp and browned. Then I put them in a bowl and tried desperately not to eat them. I failed. I always fail at not munching them while I continue cooking. That’s why I always make extra 😉

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You could leave them in the pot and continue on with the stew but I like to keep the soy curls crisp so I don’t put them back in the pot until the end. I sauteed the aromatics – タマネギ, ピーマン, jalapeno and garlic – and then used whatever veggies I had.

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Because I love cooking root to stem, I julienned the broccoli stalks and cooked them too. I added broccoli, mushrooms and black beans. Next came the sauce made with crushed tomatoes and my secret – a bit of brine. When you add the brine from green olives or jalapenos, it gives the sauce this tang that is so good and makes the sauce taste a bit more Mexican. If you don’t have any jarred condiments with brine, you can use apple cider vinegar or white wine vinegar.

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After the stew is cooked and thick, we add the cheese. You can use shredded cheese like Go Veggie’s Mexican Shreds but I wanted big, thick pieces of melted cheese so I tore slices of Go Veggie Pepper Jack and topped the stew with them. I covered the pot and let it melt.

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When it was done, I had a huge pot of ooey-gooey veggies and soy curl stew. I toasted up some garlic bread and Tom and I just scooped up stew with the bread. I imagine if there had been more than just the two of us, I would have just put the whole pot in the center of the table so everyone could scoop but we put some in bowls for individual scooping.

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This enchilada stew was so amazing, we were in heaven. The leftovers were just as incredible. But it’s not surprising when you have a dish filled with バトラー大豆カールGo Veggie Pepper Jack Slices.

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This Cinco de Mayo, make a dish that really feels like a celebration. 楽しむ!

Skillet Cheesy Enchilada Stew

enchilada stew (3)

GF

For the Soy Curls­­­­­­­­­­­­­­­:

4-6 オンス. バトラー大豆カール

1 小さじ. ニンニク粉末

1 小さじ. クミンパウダー

1 小さじ. チリパウダー

1 小さじ. パプリカ

1 小さじ. 乾燥オレガノ

½小さじ. 地面コリアンダー

½小さじ. コー​​シャ塩

½小さじ. 黒コショウ

3 TBS. 植物油

For the stew:---------------

1 TBS. 植物油

1 大タマネギ, さいの目切り

2 ピーマン, chopped

4 クローブニンニク, 刻んだ

1 ハラペニョ, 播種し、みじん切り

1 large bunch of broccoli, cut into florets and the stalks julienned

10 オンス. きのこ, スライスした

2-15 オンス. 缶黒豆, すすぎ、水切り

28 オンス. crushed tomatoes

1-2 小さじ. ホットソース

1 小さじ. brine from jarred olives or jalapenos or apple cider vinegar

2 小さじ. クミンパウダー

2 小さじ. チリパウダー

1 小さじ. パプリカ

1 小さじ. 乾燥オレガノ

1 小さじ. 地面コリアンダー

味にコーシャ塩コショウ

1 cup black olives, スライスした

6 スライス Go Veggie Pepper Jack Slices または 1 カップ Go Veggie Mexican Shreds

Toasted bread, tortillas or tortilla chips for scooping

Put the soy curls into a deep bowl and cover with hot water. Let sit 10 軟化まで分. Drain and gently squeeze out any excess liquid. Pat dry and toss the soy curls with the spices. Heat the oil in a deep saute pan. Cook the soy curls until browned and crisp, 約 5 分. Toss and cook until browned on all sides, さらに約 2 分. ボウルに移し、脇に置きます. あまりにも多くを食べないようにしてください. それと頑張って.

同じ鍋に, heat more oil. Add the onion and saute for 4 分, 柔らかくなる. Add the bell peppers and cook for 4 軟化まで分. Mix in the garlic and jalapeno and cook for 1 香りがよいまでの分. Add the julienned broccoli stalks and cook for 3 軟化まで分. Add in the broccoli florets and the mushrooms. Toss to mix all the veggies and let cook for a few minutes until the mushrooms start to brown. 最終的に, mix in the black beans.

Pour in the tomatoes, hot sauce and either some brine from jarred jalapenos, pickles or green olives. If you don’t have that, use vinegar. Add in the herbs and spices and bring the sauce to a boil. Reduce the heat and let simmer for 10 minutes to let the flavors combine and the sauce thicken.

Return the soy curls to the pot along with the black olives and toss to coat them with sauce. Tear the vegan cheese slices and top the stew with them. Cover the pot and let the cheese melt into the stew. 任意の調味料の調整のための味. Serve with crusty bread or tortillas for dipping and scooping.

enchilada stew (6)

ザ “V” 言葉: それを言う. それを食べる. それを生きる.

Skillet Cheesy Enchilada Stew
著者: 
レシピの種類: アントレ; パーティー料理
料理: メキシコ人
 
材料
  • For the Soy Curls
  • 4-6 オンス. バトラー大豆カール
  • 1 小さじ. ニンニク粉末
  • 1 小さじ. クミンパウダー
  • 1 小さじ. チリパウダー
  • 1 小さじ. パプリカ
  • 1 小さじ. 乾燥オレガノ
  • ½小さじ. 地面コリアンダー
  • ½小さじ. コー​​シャ塩
  • ½小さじ. 黒コショウ
  • 3 TBS. 植物油
  • For the stew
  • 1 TBS. 植物油
  • 1 大タマネギ, さいの目切り
  • 2 ピーマン, chopped
  • 4 クローブニンニク, 刻んだ
  • 1 ハラペニョ, 播種し、みじん切り
  • 1 large bunch of broccoli, cut into florets and the stalks julienned
  • 10 オンス. きのこ, スライスした
  • 2-15 オンス. 缶黒豆, すすぎ、水切り
  • 28 オンス. crushed tomatoes
  • 1-2 小さじ. ホットソース
  • 1 小さじ. brine from jarred olives or jalapenos or apple cider vinegar
  • 2 小さじ. クミンパウダー
  • 2 小さじ. チリパウダー
  • 1 小さじ. パプリカ
  • 1 小さじ. 乾燥オレガノ
  • 1 小さじ. 地面コリアンダー
  • 味にコーシャ塩コショウ
  • 1 cup black olives, スライスした
  • 6 slices Go Veggie Pepper Jack Cheese or 1 cup Go Veggie Mexican Blend
  • Toasted bread or tortilla chips for scooping
説明書
  1. Put the soy curls into a deep bowl and cover with hot water. Let sit 10 軟化まで分. Drain and gently squeeze out any excess liquid. Pat dry and toss the soy curls with the spices. Heat the oil in a deep saute pan. Cook the soy curls until browned and crisp, 約 5 分. Toss and cook until browned on all sides, さらに約 2 分. ボウルに移し、脇に置きます. あまりにも多くを食べないようにしてください. それと頑張って.
  2. 同じ鍋に, heat more oil. Add the onion and saute for 4 分, 柔らかくなる. Add the bell peppers and cook for 4 軟化まで分. Mix in the garlic and jalapeno and cook for 1 香りがよいまでの分. Add the julienned broccoli stalks and cook for 3 軟化まで分. Add in the broccoli florets and the mushrooms. Toss to mix all the veggies and let cook for a few minutes until the mushrooms start to brown. 最終的に, mix in the black beans.
  3. Pour in the tomatoes, hot sauce and either some brine from jarred jalapenos, pickles or green olives. If you don’t have that, use vinegar. Add in the herbs and spices and bring the sauce to a boil. Reduce the heat and let simmer for 10 minutes to let the flavors combine and the sauce thicken.
  4. Return the soy curls to the pot along with the black olives and toss to coat them with sauce. Tear the vegan cheese slices and top the stew with them. Cover the pot and let the cheese melt into the stew. 任意の調味料の調整のための味. Serve with crusty bread or tortillas for dipping and scooping.

(訪問 600 回, 1 今日の訪問)

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4 への対応 Celebrate Cinco de Mayo with this Skillet Cheesy Enchilada Stew

  1. NancyK 5月 9, 2015 に 2:40 午後 #

    ちょっと待って, これは面白そうです! Will try it soon. 🙂

    • レア 5月 11, 2015 に 5:18 午後 #

      Hope you love it Nancy xoxo

  2. ジャッキー 5月 5, 2015 に 2:24 午後 #

    I’m salivating just by looking at your photos! すごくおいしい! !!

    • レア 5月 11, 2015 に 5:18 午後 #

      Thank you Jacqui xoxo


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