Name: Chestnuts Enchiladas Rojas Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 head Cauliflower; 2 tbs Guajillo powder; 1 cup Zucchini (Calabacitas), diced; 1 can (15 oz) Black beans, canned; 1 tbs Chipotle in adobo sauce; 2 cups Spanish rice, cooked; 1 cup Cashews, soaked; 1 tbs Nutritional yeast; 2 tbs Fresh lime juice; 1 cup Butternut squash, diced; 1 cup Romaine lettuce, chiffonade; 1 cup Fresh cilantro, chopped; 1 cup Pumpkin seeds (Pepitas), toasted; 2 tbs Olive oil; 1 to taste Salt; 1 to taste Black pepper

Reposado Tequila, Coconut Tequila, Amaretto Liqueur, Lime Juice, Pineapple Juice, Passion Fruit Puree

Nutty Mexican

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Guajillo Rubbed Cauliflower, Calabacitas, Chipotle Black Bean Puree, Spanish Rice, Dare Vegan Spicy Cashew Queso, Butternut Pico, Chiffonade Romaine, Cilantro Lime Crema, Spiced Pepitas (V+)

Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and toss with olive oil, guajillo powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.

Prepare the Cauliflower

In a skillet, heat a bit of olive oil over medium heat. Add the diced zucchini and sauté for about 5-7 minutes until tender. Season with salt and pepper.

Cook the Zucchini

In a blender, combine the canned black beans (drained), chipotle in adobo sauce, lime juice, and a pinch of salt. Blend until smooth.

Make the Chipotle Black Bean Puree

In a blender, combine soaked cashews, nutritional yeast, lime juice, and a pinch of salt. Add water as needed to achieve a creamy consistency.

Prepare the Cashew Queso

In a bowl, combine diced butternut squash with lime juice, salt, and chopped cilantro. Let it marinate for a few minutes.

Make Butternut Pico

In a baking dish, layer the roasted cauliflower, sautéed zucchini, and Spanish rice. Spread the chipotle black bean puree over the top, and drizzle with cashew queso.

Assemble the Enchiladas

Cover with foil and bake in the oven for 20 minutes. Remove the foil and bake for another 10 minutes until heated through.

Bake

Garnish with chiffonade romaine, butternut pico, cilantro, and spiced pepitas before serving.

Serve

Cauliflower

Guajillo powder

Zucchini (Calabacitas), diced

Black beans, canned

Chipotle in adobo sauce

Spanish rice, cooked

Cashews, soaked

Nutritional yeast

Fresh lime juice

Butternut squash, diced

Romaine lettuce, chiffonade

Fresh cilantro, chopped

Pumpkin seeds (Pepitas), toasted

Olive oil

Salt

Black pepper

Enchiladas Rojas

Brasstown Farms, Shredded Beef Short Ribs, Herbed Polenta Medallions, Three Graces Dairy Falling Leaves, Local Mushroom Medley, Smoked Pine Nut Gremolata, Red Wine Gastrique, Micros

Red Wine Braised Short Ribs

House Made Graham Cracker Crust, Maple Pecan Sauce, Pumpkin Caramel, Pumpkin Whipped Cream, Cinnamon Tuile

Pumpkin Pie Cheesecake

10 oz, House Demi, Twice Baked Potato, Cheddar Cheese, Applewood Smoked Bacon, Chives, Grilled Romaine Salad, Smoked Tomato Vinaigrette, Lavender Basil Boursin (GF)

Peppercorn Crusted NY Strip

4 oz, Butter Whipped Mashed Potatoes, Haricots Verts, Truffle Chive Butter, Red Wine Demi Glace (GF)

Petite Filet 4 oz

Balsamic Fig Jam, Prosciutto, Fontina, Dijon Butter, Yukon Gold Parsnip Gratin, Broccolini, Pickled Chard (GF)

Hazelnut Crusted Chicken Roulade

Butter Poached Lobster Tail, Crispy Rice Lobster Cake, Lemon Grilled Asparagus, Bomba Calabrese Puree, Crispy Capers, Local Micros

Lobster Calabrese

Make Enchiladas Rojas Recipe in just 1h 10m. Guajillo Rubbed Cauliflower, Calabacitas, Chipotle Black Bean Puree, Spanish Rice, Dare Vegan Spicy Cashew Queso, Butternut Pico, Chiffonade Romaine, Cilantro Lime Crema, Spiced Pepitas (V+)

Enchiladas Rojas Recipe

Ingredients

Main Ingredients

Method

Preparation Steps