Portobello and poblano enchiladas

enchilada2The kitchen is back up and running after taking a little break from cooking the last week or so. Terry had gum surgery, which pretty much left her diet limited to yogurt and anything else that requires little to no chewing. Then Charlie had his teeth cleaned and had a couple benign fatty tumors removed. Needless to say, there has not been a lot of appetite to go around lately.

Since everyone’s feeling better today I pulled out this recipe that I found a while ago. I made a few modifications that I think made it even better. If you wish to keep it vegan, you can follow the original recipe or just skip the jalapeno cream. I’ve never had a cashew-based sauce, but I bet it’s probably not too bad. I’ll put that on the list of things to try another day.

This was goooo-oood. The corn adds a little more color and pop of smoky flavor to the mix. You’ll definitely get a couple different types of heat, but they’re not so overwhelming that you can’t taste the freshness of each of the vegetables. You can have fun with the presentation, too. I put the avocado sauce down first and layered everything up from there.

Continue reading

Advertisements