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I decided recently that I am going to start eating more “vegan’like”. No, not all the time, just mainly the meals that I am in charge of. I don’t eat meat for breakfast, lunch or snacks anyways so I decided to just not eat any animal product during most of those meals. During my nights that I am in charge or dinner I will probably go back and forth since Josh is definitely NOT vegan but I will try and buy free range/wild caught beef, chicken, fish when I do cook meat.  Anyways, I was trying to think of what to make for lunch and I came across this recipe http://ohsheglows.com/2011/12/13/naughty-nice-vegan-enchilada-casserole/. I thought it would be great to make for dinner Sunday and then have the leftovers for lunch this week. I made some changes to it and it turned out wonderfully! Josh even ate it and enjoyed it! The flavors is spot on and the beans and vegetables make a great substitute for the meat.

Vegan Enchiladas

Servings: 8

Prep/Total Time: 5 min

Nutrition Info: Calories-411; Fat-20g; Cholesterol-0mg; Sodium-550mg; Carbohydrates-51g; Fiber-15g; Protein-12g; Sugar-8g

Ingredients

Enchilada Sauce

  • 2 tbsp chili powder
  • 1 tbsp white whole-wheat flour
  • 2 tbsp olive oil
  • 2 (6-oz) cans tomato paste
  • 3 cups water
  • 1 tsp cumin
  • 1/4 tsp cayenne powder
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 4 Tbsp nutritional yeast

 Enchiladas

  • 4 large 100 calorie whole wheat tortillas
  • 1 tsp olive oil
  • 1 sweet onion, chopped
  • 1 jalapeno pepper, chopped
  • 3 green bell peppers, chopped
  • 2 tbsp taco seasoning mix (see recipe below)
  • 1 can pinto beans, no salt added, drained and rinsed
  • All of the homemade enchilada sauce (see recipe above)
  • 1 cup Daiya cheese, pepperjack (or other non-dairy cheese)
  • 1 cup chopped green onions
  • 30 baked tortilla chips, crushed
  • 2 large avocados, sliced
  • cilantro, to garnish

Taco Seasoning

  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Mix everything together in a small bowl

Directions

Enchilada Sauce

  1. In a small pot, whisk together the oil, flour, and chili powder until no clumps remain and cook for a few minutes over medium heat
  2. Whisk in the cumin, cayenne, garlic powder, and onion powder until no clumps remain and then whisk in the tomato paste, water and nutritional yeast
  3. Simmer sauce on low-medium heat for about 10-15 minutes. Checking it every 5 mins and whisking.  Add salt to taste and adjust seasonings if desired

For the Enchiladas

  1. Preheat oven to 350F and grab a 2-quart casserole dish
  2. In a large skillet, sauté the chopped onion, jalapeno, and peppers in the olive oil over medium heat for about 7-8 mins
  3. Add the taco seasoning, drained and rinsed pinto beans
  4. Add the sauce to the bottom of the dish and layer the tortillas, ripped to cover the bottom, then the vegetable/bean mixture, cheese and chopped green onions (mine was 4 layers), ending with the tortillas on top with a bit of the sauce, cheese and green onions
  5. Bake for 20 mins at 350F until heated through.
  6. On each slice, sprinkle with 3 crushed tortilla chips, 1/4 chopped avocado and cilantro just before serving

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