Tuesday, September 2, 2014

Caramba! Now we're three gay caballeros!

The next movie I decided to cover from the Disney film archive is The Three Caballeros.  Believe it or not, we actually own a copy of this, because my husband is just that nutty about Disney stuff. 

Jose Carioca, Panchito Pistoles, and Donald Duck!  Caramba!
This is one of those strange hybrid animation-live action Disney films, and it's basically one long, singing travel advertisement for Latin America.  I think I have a soft spot for this film because it reminds me of Disney World more than anything else special about it.  Jose Carioca always makes me think of the Enchanted Tiki Room, and they've added The Three Caballeros to the boat ride in Mexico in Epcot.  Huzzah!  Viva Mexico! Check out the dancing ladies with fruit on their heads!  Eat lots of yummy food!! Caramba!

It also makes me feel nostalgic for Sunday nights, watching the Wonderful World of Disney.  Entertainment, cartoons, and slightly educational! Who could ask for more? I have fuzzy memories of all five of us kids slopping in and out of the bathtub, getting in our jammies, and then running downstairs to watch T.V. Yay Disney!

My tribute to The Three Caballeros is in enchilada form:  I give you The Three Enchiladas!

I'm guessing most of you are familiar with the Veganomicon and Isa Does It! versions of enchiladas.  I highly recommend these recipes (Potato-Kale Enchiladas and Nirvana Enchilada Casserole) if you want some super fantastic enchilada recipes from the vegan superstars.

My version took the form of one potato, one mushroom, and one spinach enchilada snuggled up next together, covered in enchiladas verde sauce from a can (sometimes I'm too lazy to make my own enchilada sauce), and a quicky cheezy creamy sauce to top it off.  Enjoy!

Ready to go in the oven!

The Three Enchiladas

One package of corn tortillas
about 3 medium yellow potatoes, diced into 1/2" cubes
One small box (8 oz?) mushrooms (I used criminis), sliced thin
One 10-oz bag fresh baby spinach
salt, pepper, and other seasonings of your choosing (I used a little homemade Emeril's Essence spice mix)
Olive oil
About 3 cloves garlic, minced
One small yellow onion, diced
One large-ish can enchiladas verde sauce
One recipe Creamy Cheezy Sauce (below)
Tofutti sour cream for topping

1. Put the potatoes in a large pot, cover with water, and boil for 10 minutes or so until tender.  Drain and set aside.
2. Heat up a small non-stick skillet over  medium to medium-high heat and add about 1 T. olive oil.  Add the boiled potatoes and fry for about five minutes.  Add seasonings to taste.  Add a little minced garlic and diced onion and cook another minute or two.  Dump onto a plate and set aside.
3. Put your skillet back on the heat, add more olive oil and saute the mushrooms.  Season as above.
4. Repeat for the spinach.  You should now have three fillings ready to go.
5. Pre-heat oven to 375 degrees F, and spray an 8x8" square glass casserole dish with cooking spray.  Spoon about 1/2 cup enchilada sauce into the bottom of the dish.
6.  Wrap about six tortillas at a time in a damp paper towel and heat in the microwave for about 45 seconds. Put one tortilla on a cutting board and fill with potatoes. Roll up and put in dish.  Now do a mushroom one, and put it next to the potato tortilla.  Now do a spinach one. Continue to fill tortillas, alternating the placement of the fillings in the dish.
7.  Cover the enchiladas with as much of the remaining enchilada sauce as necessary to make sure everything is good and covered and saucy.
8.  Now drizzle on some of your cheezy sauce.  Throw it in the oven and bake for about half an hour.  Serve with sour cream, rice and beans! (Shredded lettuce would be good too.  And avocado!)

Creamy Cheezy Sauce:

Melt two tablespoons of Earth Balance in a small saucepan, and add about 3 T. flour.  Stir and cook for about five minutes over low heat.  Pour in about one cup unsweetened almond milk.  Turn up heat to medium and continue stirring (preferably with a whisk) until thickened.  Now stir in some cheeze.  I was going to use some Daiya cheddar slices, but they had gone moldy.  Bummer!  So I just added some parmezan sprinkles, nutritional yeast, mild white miso, mustard, and lemon juice.  Ta da!  (And salt and pepper to taste!)  If you have extra cheezy sauce, pour some on top of your refried beans before heating in the oven.

Big pile o' mushrooms ready to be sauteed with onions and garlic!
Potato, mushroom, and spinach fillings ready to roll
Served with Saffron-Garlic Rice from Veganomicon, and Taco Bell Refried Beans from a can.  Cuz that's how I roll.


  1. That sounds wonderful. Love some enchiladas, but never seem to make them. Must change that soon.

    Wonderful World of Disney <3