Recipe from Feast by Sarah Copeland
Sarah was an incredible mentor to me while we were writing our cookbook. She’s author of two cookbooks (working on a third) and her last book, Feast, was nominated for a James Beard award! Sarah is one of the most generous, gracious, inspiring and hospitable people I know. She lives in upstate New York with her charming son and daughter (you must go see photos on her Instagram feed) and everything about her life has a touch of elegance. She and I chatted on the phone regularly throughout our entire cookbook process, and her guidance has been absolutely invaluable. We’ve talked about everything from recipe writing to book titles to branding to marketing to book touring. Sarah’s working on her third book now, and I absolutely cannot wait to get my hands on it next year.
In the meantime, we’re giving away a copy of the beautiful Feast cookbook over on Instagram! Grab yourself a copy by heading over to the A Couple Cooks Instagram feed.
These vegetarian enchiladas are a sample recipe from Feast and MAN are they delicious! Alex and I love artichokes and enchiladas, but never thought of mixing the two. The artichoke is a stroke of genius. On first taste, Alex mentioned it gives a meaty, almost chicken-like texture and flavor — which makes these vegetarian enchiladas super satisfying for meat eaters. They’re also stuffed with quinoa so they’re a filling, satisfying vegetarian main dish. The recipe calls for making a salsa verde out of fresh tomatillos: it’s incredibly fresh and delicious, and absolutely worth the effort! If you’re running low on time, you can substitute 2 cups of purchase salsa verde as a shortcut: it will be best with a high-quality brand of salsa verde.
Oh and they also look gorgeous! We love how Sarah calls for thinly slicing the red onion into rings; lovely purple circles against the bright Monterrey jack cheese, fresh cilantro, and crumbled queso fresco.
Let us know if you try these vegetarian enchiladas: they’re one of our new favorites for a special dinner party! (Or even for the upcoming Cinco de Mayo holiday?)
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This recipe is…
These vegetarian enchiladas are vegetarian and gluten-free.
These delicious vegetarian enchiladas are stuffed with artichokes and quinoa. They’re a filling vegetarian recipe that’s perfect for feeding a crowd–and they please meat eaters too!
For the quinoa:
- 1 1/4 cups water
- 3/4 cup quinoa, rinsed
- 1/4 teaspoon kosher salt
For the salsa verde (or sub 2 cups purchased salsa verde)
- 1 small red onion
- 1 1/2 pounds tomatillos, husked
- 2 serrano chiles, seeded for a milder sauce
- 1/2 cup water or vegetable stock
- Kosher salt
- 1 teaspoon sugar
For the enchiladas
- 3/4 cup frozen or canned artichoke hearts (about 1 cup chopped)
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- 10 small corn tortillas
- 2 1/2 cups grated Monterrey Jack cheese
- Handful fresh cilantro leaves, plus more for topping
- 1 cup Cotija, queso fresco, or feta cheese crumbles
- Cayenne pepper for sprinkling
- 1 lime, cut into wedges
Make the quinoa: Bring the water, quinoa, and salt to a boil in a medium saucepan over medium-high head. Reduce the heat, cover, and simmer about 17 to 20 minutes, until the water is completely absorbed (to check, pull back the quinoa with a fork). Cover and allow to steam at least 5 minutes, or until serving. (Can be made up to 2 days in advance; just be sure to cool completely and store in an airtight container.)
Halve the onion cross-wise. Slice one half into very thin rings for the garnish and set aside. Cut the other half into wedges. Arrange the onion wedges, tomatillos, and serranos on a baking sheet and broil until the tomatillos are soft and browned, 15 to 20 minutes, turning with tongs halfway through cooking. Transfer the onion, tomatillos, and serranos with any of their liquid to a blender or food processor, add the stock, and puree until smooth, about 3 minutes. Add 1/2 teaspoon kosher salt and the sugar and pulse a few times to combine.
Meanwhile, chop the artichoke hearts, then toss them with 2 tablespoons olive oil in a bowl and season lightly with kosher salt.
Steam or warm the tortillas in a microwave; keep them wrapped. Toss the artichokes and quinoa with 2 cups of the Monterrey Jack cheese in a bowl. Place a tortilla on the work surface. Spoon 2 to 3 tablespoons of the artichoke mixture down the middle of the enchilada, seam-side down, into the prepared baking dish. Repeat with the remaining tortillas and artichoke filling, lining up the enchiladas side by side in the baking dish. Broil until the tortillas are crisp and golden around the edges, 3 to 4 minutes.
Pour most of the salsa verde over and around the sides of the enchiladas and sprinkle with the remaining Monterrey Jack on top. Broil until the cheese is golden brown, 1 to 2 minutes more. Remove from the oven and top with the sliced onion, Cotija / queso freso / feta crumbles, and remaining cilantro.
Divide the enchiladas among plates and sprinkle them lightly with cayenne. Serve warm with lime wedges.
Reprinted with permission from Feast by Sarah Copeland