Recently I’ve been trying to incorporate as many veggies as possible into our meals so that I don’t get too behind on all my CSA goodies. It’s amazing how much stuff I get each week so I really need to keep track and plan things out because I absolutely hate wasting food.
This week I knew I wanted to make enchiladas so I looked through what I had and tried to figure out what I could combine that wouldn’t make them taste odd. I had some Jerusalem artichokes and I figured I could dice them small (to make them uniform with the ground beef) and saute them up.
First I had to make the corn tortillas which are super easy. I also added a tiny bit of fresh squeezed lime juice and salt to my tortilla mixture. If you have cast iron cookware, I strongly suggest cooking these up on your cast iron. I also suggest making these right before you roll the enchiladas and keep them warm in a towel, otherwise they will get hard and can break as you roll them. The recipe should make 15 which is perfect for this dish.
While those were cooking up my husband cooked the filling. I used a pound of ground beef from Willow Marsh Farm, one diced onion, 3 diced cloves of garlic, and 2 finely diced, large Jerusalem Artichokes. We put a few tablespoons of oil in a cast iron skillet and then tossed everything in until it was cooked through.
Then we added homemade taco seasoning but you can always just toss in a packet of store-bought. We found we didn’t need to add any water, but if the mix looks too dry you can add some water a little at a time. Also, this beef never seems to need draining when it’s cooked but if you get a lot of grease when yours cooks down, be sure to drain some of that off.
While the filling is cooking, put a thin layer of enchilada sauce on the bottom of a glass 9×13 pan. When the filling is cool enough to handle, fill each tortilla with a few tablespoons of filling, then roll and place them in the pan, seam side down. When the pan is full, drench the whole thing with more enchilada sauce.
We added a small can of sliced olives over the top and shredded Mexican blend cheese. Then popped it in a 350 degree oven and pulled it out when the cheese had melted and the whole thing was hot and bubbly.
When we served it up I added fresh cilantro from the garden, salsa, sliced jalapenos, and sour cream. They were so good that we gobbled them up before I could even think about taking photos of the finished product!
You could definitely taste the Jerusalem artichokes but it wasn’t overpowering. It actually added a nice depth of flavor to the dish. Since local grass-fed beef isn’t super cheap, this can be a great way to stretch it for a meal. We actually had some leftover filling which we plan to use for nachos.
How do you find creative ways to add extra veg in non-traditional places?