I was lucky to find a group of college housemates who were just as food obsessed as I am.  We baked bread, we created a full Thanksgiving feast, and we even brewed beer.  This was on top of our hectic senior schedules.  We called ourselves the BlueVic, even inventing an adjective bluevicing.

Bluevicing: to engage in any activity that the members of the Blue Victorian would consider amazing.  This includes but is not limited to: Cooking up a storm, making your own alcohol, Lord of the Rings marathons, brown claw-ing, adopting bunnies, and throwing epic themed parties.

One of my lovely roommates in all her blonde blue eyed glory claimed Mexican heritage, and made the best batch of enchiladas I’ve ever tasted (She really is part Mexican!).  Because I can’t seem to get her out west to make me some, I have resorted to making my own, and as always employing the help of my favorite local sous chef, health nut, and hiker extraordinaire, Louise.

Although my veggie enchiladas could never compare.  I aim to honor her with my attempts, even if I refused to engage in the traditional act of frying the tortillas.  Well, after all, healthy alternatives are what #bluevicing is all about.

Veggie Enchiladas

1 bag of corn tortillas (make sure they list just corn and water as ingredients)

1 recipe enchilada sauce (1 can tomato paste, 4 cloves garlic, cumin, chili, 1/2 onion, 2tbsp lemon juice, 2 cups water or chicken broth simmering in a pan)

1 onion

1 tbs olive oil

1 tsp salt

1 sweet potato peeled and cut into cubes

2 red peppers

1 jalapeño chopped

1 bunch kale

1 can black beans

1 can corn or 1 cup fresh cooked corn

1 bunch cilantro

Directions:

Heat oven to 350.

Start by heating ingredients for enchilada sauce on low to medium heat in a sauce pan.

While sauce is simmering, steam sweet potato for 5-10 minutes. Drain and rinse.

Sautee onion with salt and olive oil over medium to high heat, adding water if needed.  Stir in chopped red peppers and jalapeño.  Cook until slightly blackened.  Stir in kale and cook covered for 3 minutes.  Add beans, corn, and sweet potato, and cilantro.  Cook for 5 minutes.  Optional: you can sprinkle a bit of cumin and crushed red pepper to make the stir fry more flavorful.

Assemble your enchiladas by dipping the tortilla first in the heated sauce and then filling and rolling shells in a glass pan.  When you have completed your pan, pour the rest of your enchilada sauce on top of the enchiladas.

If you’re not vegan, feel free to top with cheese.

Place pan in the oven and bake for 5-10 minutes or until cheese is melted.

Serve with hot sauce, guac, or anything else scrumptious!