My favorite food next to Italian is Mexican. I am not sure if it is the tomato or the comfort of pasta and tortillas.  Whatever it is, I am hooked.

I have not made Enchiladas in a long time.  They are messy and a little time consuming.  But I had the extra time today so I ended up making 2 medium size pans – one to eat now and one to freeze and eat later.

I made up recipe as I went along, and here it is:

Veggie Enchiladas

1. Turned the oven on to 350 degrees
2. Sauté herbs and veggies
   • 1 onion
   • Garlic
   • 1 grated carrot
   • 1 grated zucchini
   • 1 Tablespoon fresh Basil
   • 1/2 Tablespoon fresh epazote
   • 1/2 Tablespoon Oregano
   • Salt to taste
3. When the onions were clear I added more veggies
   • 3/4 cup cooked corn or 1/2 package for frozen
   • 1 1/2 cups cooked black beans or 1 15 oz can
   • 1 cup tomatoes or 1/2 can diced tomatoes
4. Turn heat to low and simmer for 15 minutes
5. Make “Cashew Cheese” with minor modifications:
   • Substitute 1 cup tomatoes or the remaining can of tomatoes for the water
   • Add 1 de-seeded Jalapeño Pepper (or Anaheim, Bell, Big Jim etc.)
6. Make Pico de Gallo by pulsing in the blender until chopped but not pureed
   • 2 cups tomato or 1 can of diced tomatoes
   • 1 small Onion
   • Garlic
   • 1 de-seeded Jalapeño Pepper (or Anaheim, Bell, Big Jim etc.)
   • 1 T. Lemon Juice
   • Salt to taste
7. Prepare the Baking Dish (2 medium or 1 very large shallow pan)
   • Lightly Oil shallow pan
   • Cover bottom with your favorite prepared green salsa (red works just as well)
8. Assemble Enchiladas and Place in Baking Dish
   • Spread Cheese mix all over each tortilla from an 18 tortilla pack
   • Add One Large Spoon (about 3-4 Tablespoons) of the veggie mix to one side of the tortilla
   • Cover the Veggies with fresh spinach
   • Roll the tortillas and place in Baking Pan with “seam side” down
9. Cover the top of the enchiladas in the pan with
   • The rest of the cashew cheese
   • the Pico de Gallo made above
10. Cover and bake 40 minutes; uncover and finish baking for 20 minutes

I serve this with a fresh green salad and sliced avocados (when in season). These may be the best enchiladas I ever made!