Oh man do I have a recipe for you this morning! Ok, so I’m giving it to you in the AM, but I don’t encourage you to eat it for breakfast. Instead, take the recipe home with you tonight and whip this up for an easy, delicious dinner!
This recipe was created because we simply needed a base for our ripe avocados. They have been in the fruit basket ripening to perfection, and it was time to use one up.
We are also running low on fresh veggies in the house, so we opted for this great pantry meal. Most of the ingredients you probably already have laying around the house. What you don’t, you can just sub out. I added Rainbow Chard, but you could add any greens, or leave it out. We also opened a can of corn for some color and flavor and played with two different proteins. Choose one, or choose your own favorite. This recipe has such great flavor, you honestly can’t go wrong!
Vegan EnchiladasCourse: Recipe
- Enchilada Sauce
1/4 cup olive oil
2 tbsp flour
2 tbsp chili powder (I used Chipotle Chili Powder)
1/4 tsp very spicy hot seasoning– there is no name for this, it came from a friend…but you can substitute red pepper flakes or leave out entirely for less spice
1 can tomato sauce
1 cup water
1 tsp cumin
salt to taste
- Enchilada Filling
6 whole wheat or corn tortillas
1/3 cup TVP (textured vegetable protein)
2-3 tbsp water
1 tbsp chili powder
1 can black beans
1 can corn
1 bunch rainbow chard, steamed
1/2 red pepper diced
- In large saute pan heat olive oil over medium heat. Whisk flour into oil and add seasonings. Stir in tomato sauce and water and heat to simmer. Allow to simmer 10 minutes and reduce heat. Sauce will thicken.
- Meanwhile prepare filling ingredients. Mix TVP with water with a fork to reconstitute the protein. Add the chili seasoning to create “taco meat.” The amount listed here will make 2-3 enchiladas. For the others we used the black beans. Steam chard in a basket on the stove for just a few minutes until it begins to wilt.
- Stuff each tortilla with filling ingredients, spoon a little enchilada sauce inside and wrap tortilla.
- In large glass casserole dish, spoon enchilada sauce to cover bottom of dish. Lay each enchilada, seam side down, smushed together to fit 6 wraps.
- Once all enchiladas are wrapped and placed in pan, spoon remaining enchilada sauce in the casserole. Enchiladas should be smothered. You could add vegan cheese on top at this step, however we did not and they were delicious just as they are!
- Bake in 400* oven for 15 minutes. If your wraps start to brown or harden too quickly, cover with foil and continue baking.
- Serve with chips and guacamole and enjoy!
I topped mine with a huge dollop of guacamole (just an avocado mashed).
This dish came together very quickly. If you are busy, you could even prepare the whole casserole in advance during the weekend, and have it ready to shove into the oven for a 15-minute meal with no prep! Doesn’t get much easier than that to serve a healthful, delicious meal for dinner. The sauce took a little extra time, but while multi-tasking on chopping veggies and preparing the fillings, the whole process probably only took 15 minutes! And you have a sauce that is free of artificial ingredients and animal by-products!
Mr. Kummerow was a happy man on Monday night when I served this dish! It yielded quite a few leftovers, so he has also been enjoying this each day for lunch. Meanwhile, I adapted the ingredients for this light and fresh salad:
I couldn’t control my desire for the Great Harvest Dakota bread so I also had this open-faced sandwich on the side:
That is my favorite Eggless Salad.
For lunch-dessert I ate a Luna bar. I told myself I would munch on half, but we all know better than that.
Luna bars are like candy bars in my opinion. After eating this bar I was stuffed right through to dinner. I have a bad habit of working through lunch these days and so this was the scene from lunch yesterday:
The official Girls on the Run of Iredell office!
Where do you eat your lunch? Do you prefer to multi-task or to eat your food without distraction?