Recipe: Enchiladas!

Black beans:

  • medium Vidalia onion, chopped
  • 3 garlic cloves, minced
  • 2 cans of drained black beans
  • 2 TBS cumin
  • several (SEVERAL) healthy dashes hot sauce
  • salt and pepper
  • 2 cups vegetable broth
  • enough water to cover throughout cooking process

Saute onions and garlic in water, salt and pepper, until translucent.

Add black beans, cumin, vegetable broth and hot sauce.

Cook on low-medium heat 45 minutes (or until beans are starting to break down and onions are basically brown.

Puree half with half of the three fire roasted bell peppers. (The other half is garnish and beauty.)

Screen Shot 2014-02-04 at 11.15.42 PM

Red lentils:

Lentils work well here, as a rice substitute.

  • 1 cup red lentils
  • 2 cups water
  • 2 zested garlic cloves
  • salt and pepper
  • 1 cup frozen corn
  • chopped fresh cilantro

Cook the lentils in water, garlic, salt and pepper.

Add corn and cilantro when lentils have absorbed almost all the water.

Screen Shot 2014-02-04 at 11.17.56 PM

Enchilada red sauce:

  • 2 TBS tomato paste
  • 1 minced garlic clove
  • TBS cumin
  • tea agave nectar
  • a billion dashes of hot sauce
  • enough water to thin to the correct consistency

Whisk together and warm.

Cheesy sauce:

  • TBS tomato paste
  • 1 cup unsweetened non-dairy milk
  • 1/4 cup nutritional yeast
  • tea lemon juice
  • 1/2 tea onion powder
  • 1/2 tea garlic salt
  • TBS corn starch
  • 1/4 tea turmeric, for color

Whisk together and warm

Line bottom of pan with enchilada sauce.

Assemble with layer of pureed black beans and peppers, whole black beans, lentils rolled up.

Top with cilantro and cheese sauce.

Screen Shot 2014-02-04 at 11.21.49 PM

Delicious, gooey enchiladas!


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