Sequestration Meal #679

 

These are the last of my corn tortillas, and likely the last enchiladas I'll make this winter. They were a great note to end on! Here you see a simple Mexican rice (recipe from This Savory Vegan), what Nora Cooks calls her Best Vegan Enchiladas, and easy homemade refried pinto beans (recipe from Now Cook This). I topped the enchiladas with some Tofutti sour cream and a sprinkling of cilantro.

I don't know if these are the best enchiladas ever, but they were really, really good! As I was making them, it occurred to me how accessible a recipe it was--although I made my own sauce and "cheese" (a cashew cream-based one), which was a bit time consuming, I'm pretty sure you could get the ingredients almost anywhere, even if you had to have some of them shipped to you. (Nutritional yeast may not be universal, I guess, but is easily found online.) But you could serve this to someone who wasn't vegan without them being suspicious of you being "weird," because the filling is "normal" things--cauliflower, mushrooms, walnuts.

The sides were both good enough that I could have made a meal of them on their own. This is likely to be my go-to easy Mexican rice from now on, for the times I don't feel like adding onions and peppers and whatnot. Meanwhile, having given up on finding good refried pinto beans in a can, making my own is so much better. And cheaper, too, even using canned beans.

That's not to say that refried beans in a can are not in my future. We all have lazy seasons, or seasons we can't do as much--if my shoulder hadn't gotten so much better, there is no way I could have mashed the beans--but I'll tilt more toward this, I think, for the future. As I say, they are good enough to be a main dish.