Roasted cauliflower and butternut squash, with black beans, garlic, chipotle, cumin and cream & cheddar cheese. It strarted out sounding so healthy…
It’s probably never idea to commit to seven days of anything for dinner, since time and exhaustion are frequent menu killers. Instead of 7dot, it’ll be 7tr — taco recipes — resumed after an ill-fated middle-eastern detour.
These are outstanding, both the cauli and the salsa suitable stand-alones and stupendous (!) together — from Keepin’ it kind.
Really great flavor from the caramelized, herbed cauli, bathed with a bit of soy and chipotle. The splendid savory, smoky morsels are marvelously count-pointed with the tart topper — a simple salsa that is a super stand-alone just to dip a chip — and a little avocado and radish.
Yet another iteration of enchilada: Along with pizza, obviously, far and away – favorites. Each, of course, is completely, entirely different! Why these – they are roasted cauliflower! That has never been done before, therefore, this is the first time (these) enchiladas have ever been made.
Butternut squash and mole go together like hot summer nights and sweet kisses – alack, ours must have had a head cold because it was not butternut delicious…
But a shame to waste, so it was squashed – well, obviously. Then, suddenly, it combined with a diced tomato and chopped pepper to no exceptional result until came along a little mint chutney. Is correct…
Cauli roasted with seasoning, oregano and a little chipotle before integrating with a cheese type substance and rolled in molé dipped tortillas.
The strange, guacamole-looking, squash assembly topped the toasted temptations, the flavor – oddly – added nicely to the mellow medley and marvelous mole. As always, one of the best combinations yet.
Or, perhaps, Tortilla Land: We don’t masa ‘round! So many layers of goodness there – but of course, we do masa round! Otherwise the tortillas would be square.
It’s Friday, and like the tortilla said as it made for the molé – it’s time to get sauced!
Ter um grande fim de semana,todo mundo!
aka, stir-fried cauliflower: A tasty twist; a little thickening could help the sauce stick a bit.
ala, Leite’s Culinaria
Jen came across these at Eats Well With Others and we whipped them up and devoured them down over the course of a couple meals. Let’s pause to let that pun settle in…
Carrying on, photos of those are somewhere on your phone, Jennifer, surely you will want to insert them here:
Aren’t they lovely? These have fairly subtle, slightly sour flavor, the marvelous roasted cauliflower contrasting nicely with a hint of sweetness.
Cantina Diablo’s has a really great black bean and roasted veggie enchilada — they serve it in a little cast iron skillet, soused in sauce with sauteed onions and poblano peppers. It’s a fantastic dish — I hate to be redundant, but I order it every time we go. I don’t know why the place gets no love online, but we’ve never had bad service and that one dish is great every time! I love it.
The aside was to acknowledge the theft of their wonderful preparation, incorporating it with these enchiladas, onions, peppers, garlic sauteed until singed, mixed with the poblano cream sauce and enchiladas added, then fired at 475f.
It adds just a bit of sizzle.