Very Last-Minute Vegetarian Mexican Supper

Tonight’s supper was very last-minute. So last-minute, in fact, that I have no photos because I honestly wasn’t sure how my mish-mash of vegetarian ingredients would turn out.

I made a small pan of vegetarian enchiladas with artichoke hearts, mushrooms, and lots of caramelized onions, but this filling would be equally good inside a quesadilla. Use the tortillas and toppings of your choice. For toppers, I used a red enchilada sauce and a blend of Mexican cheeses (including Asidero cheese, one of my favorites!).

The results were surprisingly delicious — I’m going to file this one away for the future!

Vegetarian Enchilada/Quesdilla Filling
Makes 6-8 enchiladas.

1 large (softball-sized) onion, thinly sliced
2 tablespoons butter (I was out of extra-virgin olive oil)
generous sprinkling of ground coriander
freshly ground black pepper
1/2 cup button mushrooms, sliced
2 cloves garlic, minced
1 cup artichoke hearts, quartered
Mexican seasoning blend
shredded cheese

Heat the butter on the stove-top in a large skillet over medium-high heat. Add in the sliced onions and cook over medium heat, stirring often, until lightly browned and tender, 30-40 minutes.

Add in coriander and black pepper, garlic, and mushrooms. Cook until mushrooms are browned, 7-10 minutes.

Stir in artichoke hearts. There are wonderfully tasty marinated artichoke hearts or plain artichoke hearts in jars in the canned foods aisle of the market. Be sure to drain the artichokes first. Frozen artichoke hearts can also be used, and thawed/warmed in a separate pan while the onions are cooking.

Finally, add a Mexican seasoning blend or a little enchilada sauce to the pan to complete the filling.

Remove the filling from the heat and fill the tortillas, adding in a pinch or two of cheese and rolling to secure. Place the tortillas in a greased baking dish, seam-side down. Top as desired (additional cheese, sauce, salsa.. etc.).

Cover with foil, and bake at 400°F for about 20 minutes.