Whew Enchiladas!!

29 May 2013

Hey my loves! I've got more food for you! The other day I had this intense craving for Mexican food. I really wanted to have Chipotle but I decided that there had to be something I could make at home to satisfy me. So I ventured into my cabinets to see exactly what I  had and surprisingly I had all the ingredients except tortillas to make enchiladas. I quickly hopped over to the store to get the tortillas. The prep time for this was rather easy as I had chopped veggies already in the fridge. These babies came out perfect and were so tasty and the best news? They are completely vegan.

VEGAN Enchiladas

Here's What You'll Need:
Enchilada Sauce Ingredients
2 tbsp flour
2 tbsp oil
2 tbsp chili powder
2 tbsp chipotle powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 dry oregano
1/2 cup tomato sauce
1 1/2 cups vegetable broth

1 tbsp of oil
1/2 tsp garlic
1 cup diced tomatoes
1/2 cup Onions 
1/2 cup Green Pepper
32 oz cooked black beans mashed
3 Cups Shredded Daiya Cheese
Sauce (Canned or from above)
8 tortillas

Here's What You'll Do:

For the Sauce:
Heat the oil in sauce pan over medium high heat. Add flour and stir for one minute. Once mixture is combined stir in the remaining ingredients save for the vegetable broth.

Add all of vegetable broth to mixture. Stir until mixture has a creamy consistency. Reduce heat and allow the sauce to thicken for 10 minutes.

Heat 1 tbsp of oil in a sauce pan on medium high heat. Stir in garlic and cook until it begins to brown. Add onions, tomatoes and green peppers, saute' until onions are translucent. 

Mix the cooked vegetables with your black beans. Salt and Pepper to taste.

Make an assembly line of your ingredients to fill your enchiladas. Begin filling your tortillas - first with sauce, vegetables, and then cheese. 

Roll your tortillas closed and place them in 9x12 buttered baking dish or similar. Do this until you have used all 8 tortillas.

Once all tortillas are filled and in the pan pour remaining sauce over them and bake at 350 degrees for 20 minutes. After baking for 20 minutes sprinkle enchiladas with more cheese and bake for an additional 10 minutes or until tortillas have browned edges.

Plate. Eat. Enjoy

You can serve your enchiladas with this Spanish Rice pictured above. Hope you love it, I know I sure did!

Do you like Mexican food? What's your favorite dish? Let me know in the comments below.

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"A lover of country music (love it like a religion), an elementary school teacher, a semi-math nerd, and a BIG fan of: summer, jeans, and tans." 
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