Born and raised in San Antonio, Texas, I am extremely fond of Mexican food. Probably in part because I grew up making enchiladas a certain way at home, I'll be adapting this recipe that's presented by Enrique Rodriquez on Dora Stone's site, Dora's Table, more than I usually do. But it's also because we got sweet habaneros in our CSA box this week!
So, instead of:
using dried guajillo chilies, I'll be roasting (til charred) and peeling (like this!) our sweet habaneros as well as some tomatoes to make the equivalent amount sauce
filling the enchiladas with mushrooms, I'll probably just simply put the carrots and potatoes -- and some cheese! -- inside
dipping the corn tortillas in the sauce and folding them flat, I'll be (very) quickly softening them in hot grapeseed oil (like this!) and then rolling them up with the filling
topping the enchiladas with any cremas or veggies, I'll stick just top them with lots of sauce and maybe a little cheese
So, I'm adding oil and cheese, ay, and removing some of the selected veggies to better match this week's produce delivery. On the side, I'll serve a little salad made with romaine lettuce, diced tomatoes and onions, with a spritz of lime, as well as some fresh pinto beans!
Photo from: https://dorastable.com/easy-vegan-enchiladas/