eclaire (what’s in a) name?

many years ago, when i moved into my first apartment in davis, i mostly alternated between the three quick stand-by dinners of spaghetti, burritos, and tofu/veggie stir fries on weekdays so i could save most of my time for studying. on the weekends, though, my roommate and i would make big dinners for the all the housemates (plus our then-boyfriends, now husbands) by rolling corn tortillas around massive quantities of cheese, dousing them in enchilada sauce, and making large pans of spanish rice and refried beans to serve on the side. these days, enchilada feasts are a much rarer occasion in my life, but every time i make a pan, i feel a twinge of nostalgia and think about those days in davis. ok, to be honest, it’s really only a small twinge, because my life has changed in so many ways for the better since the days when i thought cheese was the best enchilada filling in the whole world.

this recipe, for avocado bean enchiladas, is one of the best enchilada fillings i’ve ever consumed. it has a great spice combination and an unexpected crunch from the cashews, all mixed in between soft pinto beans and tangy lime juice. this recipe comes from the amazing cookbook eat, drink & be vegan by dreena burton, which was given to me as a birthday present (thanks, l & r!). i know that i tend to exaggerate or overstate things, but SERIOUSLY, this is one of the greatest cookbooks i have ever used (besides the standard joy of cooking, that is). since i received it in the middle of july, not a single meal that we’ve made at home has come from anywhere else, and all of them have been delightful. i really can’t rave about it enough, dear readers, and if i had the money, i’d buy all of you (yes, even the omnivores!) a copy. instead, i’ll be posting about the inspiration for delicious meals that i’ve gained from this cookbook’s author, who also blogs here, and maybe the tantalizing photos and descriptions will inspire you to go out and buy yourself a copy! i’m sure i’ll have some commentary and changes to her recipes later (although i’m madly in love with everyone so far and wouldn’t change a thing), so stay tuned!

avocado & pinto bean enchiladas

adapted from eat, drink & be vegan
yields 5-6 servings

• 10+ corn tortillas (we used 11 to use up all the filling)
• 1T olive oil
• 1c onions, thinly sliced (1 small onion
• 1t chili powder
• 1/2t cumin powder
• 1/4t allspice
• 1/4t salt
• 1/4t pepper
• 2½c mushrooms, sliced
• 1 can pinto beans, rinsed
• 1/2c raw cashew pieces
• 2T lime juice
• 1/4t salt
• 2 jars enchilada sauce (we used canned sauce from staff of life…)
• 1c vegan cheese, grated (we love soyrella)
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1. preheat oven to 400º
2. the recipe recommends softening tortillas in the oven in an aluminum foil covered 9×13 pan for a few minutes until they become warm and soft. we didn’t do this with the sprouted corn tortillas we used, and we definitely regretted it.
3. over medium heat, saute oil, onions, chili powder, cumin, allspice, salt, and pepper for 2-3 minutes in a big saute pan
4. increase heat to medium-high heat and add mushrooms, beans, and cashews to the mixture, and saute for 5-6 minutes more
5. toss lime juice into pan and remove from heat
6. in large bowl, mash avocado and salt
7. add veggie saute to avocado mash
8. stuff tortillas with this filling and place into the 9×13 pan you heated the tortillas in, seam side down
9. cover the enchiladas with the enchilada sauce so that no parts of the tortilla are unsauced – if they are, you’ll get some crunchy tortillas
10. bake the enchiladas for 15 mins covered in the same aluminum foil you used earlier
11. uncover the enchiladas, add cheese and bake 6-7 mins
12. let the enchiladas sit for a few minutes after taking them out of the oven so you don’t burn your mouth, and enjoy!