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Artichokes and quinoa are probably the two last things I'd think of to stick in an enchilada. Not so for Sarah Copeland. Her hearty vegetarian enchiladas in her new cookbook, Feast, are a celebration of this unique filling, rounded out with gooey Monterey Jack cheese and grassy cilantro leaves. The enchiladas are smothered in a tangy tomatillo-based sauce (easy to whip up with a broiler and blender), making them brighter than your average Tex-Mex order.
Why I picked this recipe: Who doesn't love a big platter of enchiladas?
What worked: The tomatillo sauce is solid, and it pairs well with the grassy artichokes and quinoa. Broiling the enchiladas adds welcome texture contrast and smoky char.
What didn't: I would have liked a greater ratio of artichokes to quinoa in each enchilada; as written these are more like quinoa enchiladas with artichokes than the other way around. I'd double the amount of artichokes and reduce the quinoa by half.
Suggested tweaks: Copeland makes her tortillas from scratch, but if you want to streamline the recipe, feel free to use store-bought. If you're using frozen artichokes, be sure to dry them thoroughly after defrosting and to salt them generously. If you want to assemble the enchiladas ahead of time, you'll want to reheat them in a 350-375°F degree oven before broiling to make sure the filling heats through. Be sure to select a broiler-safe baking dish in which to assemble the dish.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.