I’m proud of myself for cooking at all this week…adjusting to a new work schedule is always tough, but I need to continue to make my vegan meals a priority. I have made this enchilada recipe several times, and it is one of my favorites. It’s a perfect meal to cook during the week because the left overs are great for lunch and dinner the next day. In my recipe book I have it listed as ‘Protein Monster Vegan Enchiladas;’ with the beans, hemp hearts, and spinach it is packed with protein.
Spinach not pictured
Ingredients:
-1 onion
-1 red bell pepper
-1 zucchini
-1 yellow squash
-2 – 3 cloves garlic
-1 15 oz can garbonzo beans
-1 15 oz can black beans
-1/2 Cup hemp hearts
-1/3 Cup nutritional yeast
-2 or 3 tomatoes
-2 teaspoons cumin
-1 teaspoon (smoked or regular) paprika
-Salt
-Large tortillas, at least 10
-Fresh spinach
Directions:
-Dice onion, red bell pepper, zucchini, and squash
-In large skillet, over medium heat, saute onion, red pepper, zucchini, and squash for about 8 minutes ***first I added coconut oil to the pan
-Meanwhile, dice tomato and garlic, and rinse beans
-When onions are tender, reduce heat and add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, beans, and garlic. Add spinach in increments and stir into the mixture
-Stir well. Heat 4 – 5 minutes then set aside
-Preheat the oven to 350 degrees fahrenheit
-Lightly coat the baking dish with coconut oil and cover the bottom with layer of enchilada sauce (below)
-Distribute bean mixture in center of tortillas. Roll up, tucking in both ends. Place in baking dish and top with remaining sauce
-Bake 20 – 25 minutes
-Top with fresh avocado
Enchilada Sauce
Ingredients
-3 Cups vegetable broth
-1/4 Cup tomato paste
-1/4 cup oat flour or tapioca flour
-2 Tablespoons extra virgin olive oil
-2 teaspoons cumin
-1/2 teaspoon chili powder
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-Salt & pepper to taste
Directions:
-In small bowl, add flour & spices
-In medium saucepan, heat oil over medium heat, when hot, carefully add tomato paste, flour, cumin, garlic powder, onion powder, & chili powder
-Cook 1 minute, while whisking continuously
-Add broth & whisk well
-Increase heat & bring to a light boil
-Reduce to simmer and cook 8 minutes, whisking occasionally
-Set aside until ready to use with enchiladas!
XOXO