Tuesday, April 13, 2010

Enchiladas, jicama/mango salad, chips y salsa

I used vegweb's soyrizo and potato enchilada recipe and I thought it turned out pretty good - not too spicy and with a similar consistency to a shredded beef enchilada. I used organic wheat tortillas, which I thought might be a little heavy, but they turned out okay. The enchilada sauce was freeform made with whatever tomatoes I had on hand plus onions, garlic and spices. I even threw a jar of eggplant tomato sauce in there so there were some extra veggies in the dish.

I served the enchiladas with a jicama/mango salad, which we really liked and found to be a nice, cooling side to a Tex-Mex dinner, and store-bought chips served with homemade salsa made with fresh cilantro from my garden.


  1. Loved that jicama salad! I had to throw smidge of salt on it, but I'm a salt fiend lately.