Roasted Eggplant & Poblano Deconstructed Enchilada Cazuela with Creamy Salsa Roja
I think we can all agree that South of the Border inspired dining is always a delicious treat, no matter the season. I'm always being asked to make my homemade all plant based, all organic Eggplant and Poblano Enchiladas with Creamy Salsa Roja (aka Picante Hot Red Enchilada sauce) so I thought, if my family loves it that much, it might be a fun recipe for you to try out with your family. The great thing about Enchiladas is how forgiving they can be. You can switch up the layers and the heat based on who's coming for dinner. You can make mild sauce if that's what you fancy, there's medium heat for the inbetweeners or if you have hot n' spicy diners coming over, you'd definitely enjoy the picante blazing hot Roja sauce. No matter which heat level you choose, enchiladas are always a welcome main course. You can use black beans or pinto beans or even cannellini beans or a blend like I did in this recipe because we love feasting on all the beautiful food colors of the rainbow. Having grown up in California almost all my life, we've been extra spoiled with the variety of cuisines from all over the world without having to even leave town and yet, we find ourselves always falling back on our MexiCali favorites like tacos, burritos, tostadas and yes, enchiladas. Why? Because they treat you right when made with organic ingredients and love and because they're just THAT good! Who doesn't love good Mexican food?!
TheGraves' DiseaseChef TangledSIlverMagazine.com
The layers of roasted eggplant and poblano peppers lend the most amazing and exciting flavor bombs of savory goodness in every bite. This deconstructed version generously serves a family
