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