At the risk of opening the pandora’s box of tales of my super-grown-up-high-functioning-life these days, I thought I’d share a brief “tale of adventure,” as my friend Maura likes to call them. This particular adventure happened this morning, and it was the pre-work, pre-shower, pre-coffee kind of adventure. The retrieving lost belongings kind of adventure. Thank god, this time I was not retrieving my cell phone (does your phone have a bad habit of staying behind at the restaurant/bar/cab/office after you’ve left? Yeah, no, mine neither.) So phone, check, car however…yeah, about that. After a harrowing early morning drive across the bay bridge and downing a cup of strong coffee while in the shower, I did manage to get my functional-self seated at my desk at precisely 9:01AM. I deserve a prize, clearly.
When not busy trekking into San Francisco to retrieve important objects like my car, these days you’re likely to find me lined up in front of a taco truck, a “tales of adventure” warranting experience itself. [Side note: it’s very hard to motivate to pack lunch when tacos are $1.25 a piece steps away from your office.] News to no one, Cali’s got some pretty stellar Central and South American food. Even the tortillas you buy in the grocery store are worlds apart from the ones we get back East, which brings me to today’s enchilada recipe, aka the very prize of which I am deserving.
First, a disclaimer: this is a totally unauthentic recipe, and really it’s not trying to be your grandma’s enchiladas. My go-to meal lately has been pretty much anything wrapped in a stove-top blistered corn tortilla. Black beans, cheese, tomatoes, avocado, even PB & J. The recipe here steps that formula up a notch with a pouring of enchilada sauce (I used Hatch store bought and doctored it up with Siracha to keep things easy) and a quick trip to the oven. The eggplant here can be replaced with whatever you have taking over your garden or CSA box this time of year – zucchini, summer squash, tomatoes, peppers, even sauteed greens. I ate these as is night one and then plated them up with scrambled eggs, greens, and avocado for breakfast.
One Year Ago: Simmer was on a wee break while Alex was in Greece.
Two Years Ago: Cream puffs!
Makes 6 enchiladas and serves 2-3. Can easily be doubled.
Roasted Eggplant and Fresh Corn Enchiladas
- 3 small or 2 medium Japanese eggplant, diced (about 2 cups raw)
- olive oil
- 6 small corn or wheat tortillas (I like corn)
- 1 ear fresh corn, shucked, and kernels removed from the cob
- 1/2 cup cooked black beans
- 1/2 tsp cumin
- 4 oz crumbled queso fresco, divided
- 1 1/2 cups red enchilada sauce + siracha sauce to doctor as needed (I used store bought Hatch; see HERE for a recipe to make your own from scratch.)
- avocado and lime for topping (optional)
Combine the roasted eggplant, corn, black beans, cumin, 2 oz crumbled queso fresco, and 1/2 tbsp olive oil in a large bowl. Taste for seasoning, adding salt as needed.
Taste the enchilada sauce – I like to add some siracha for extra spice. Pour half the sauce in the bottom of a 9×13 inch pan. Form the enchiladas by spooning about 1/4 cup of filling into each tortilla. Wrap the tortillas around the filling to form a cylinder and place each cylinder seam side down in the prepared pan. Top with the remaining sauce and crumbled queso fresco. Bake 30-35 minutes until hot and crisped. Serve immediately with lime and avocado.