In my last post I mentioned that I would be visiting my alma mater Wednesday. I was invited to speak at the Western Illinois University Women’s History Luncheon where students and faculty from the hospitality program made six recipes from Vegan for Her. Wow, that was surreal.
Easy Pumpkin Soup, Mushroom and Barley Soup, Cucumber and Onion Salad, and Seven Layer Salad
Banana Bread and Black Bean Brownies (served with vegan ice cream)
In addition to the luncheon I spoke to several student groups including both the first and second years students from my graduate program (College Student Personnel Administration). In the latter conversations I spoke more about career planning and transitions, network, and being open to anything as they embark on their professional endeavors. I shared a lot of my professionalizing your passion ideas. I had a wonderful day at WIU and am so grateful for the opportunity to talk about my journey as an ethical vegan. All of the audiences were extremely receptive.
Also in my last post, where I shared a carrot cake oatmeal recipe, I promised to share an enchilada recipe. A little background: some of the best Mexican food I had growing up was in Fort Madison, Iowa, at Vel’s Amigos. Their cheese enchiladas are made with potatoes and peas. I was passionate about them! My sisters, niece, and I had lunch at Amigos Monday and, alas, cheeseless cheese enchiladas were not an option. I became obsessed and decided I would make them Tuesday, using my sister’s pressure cooker.
Vegan Cheese Enchiladas with Potatoes and Peas
by
Ingredients (Serves 6)
- 4 – 5 cups diced potatoes
- 1 cup chopped onion
- 1 cup vegetable broth
- 1 12-ounce bag frozen peas
- 1/2 teaspoon sea salt
- 1 8-ounce bag shredded vegan cheese
- 6 whole grain tortillas
- 3/4 to 1 cup fresh salsa
- 1 10-ounce can enchilada sauce
- Sliced black olives
Instructions
Preheat oven to 350°F
Add potatoes, onion, vegetable broth, and frozen peas to the pressure cooker. Cover, increase heat, and cook at high pressure for 3 minutes.
Use a quick release (holding the covered pressure cooker under running water). Uncover and stir in half of the shredded cheese, lightly mashing everything together (you want chunks!).
Prepare enchiladas by spooning 1/6 of mixture onto a flat tortilla. Add a tablespoon of salsa, roll, and place in a greased baking dish. Repeat to make six enchiladas.
Pour the can of enchilada sauce over the enchiladas in the baking dish. Sprinkle the other half of the vegan cheese over the enchiladas. Top with sliced black olives.
Bake for 10 – 12 minutes.
I had a great time with my family – and with old friends and colleagues at WIU – but I sure am happy to be home!
6 thoughts on “Vegan Cheese Enchiladas with Potatoes and Peas”
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Cheese enchiladas sound so good right now!
I think you’ll love them, @disqus_OVSwN88GCU:disqus!
These enchiladas look delicious! We’ve always made our enchiladas with corn tortillas and salsa. I will definitely try it with the enchilada sauce next time.
The carrot cake oatmeal was perfect for breakfast this morning. Just a little secret between you and me….my husband and son do most of the cooking :o)
My husband loves the pressure cooker so he made the oatmeal and my son loves everything Mexican and spicy so he makes the enchiladas!
Thanks, @dawnplantpoweredpassionista:disqus, and so glad you enjoyed the oatmeal!
Look yummy, what about on the stove? I don’t own a pressure cooker.
@disqus_uakVi4AAlm:disqus, I can’t really say, since I didn’t make them in a pot. I suppose just boil potatoes and add the peas in the final 10 minutes?