Normally when I make enchiladas, I make them one by one: warming the tortilla, drenching it in enchilada sauce, filling it with veggies, then rolling them into place.. This time, I deconstructed the process a bit. Rather than filling and rolling, I layered it like a lasagna. It worked wonderfully!
I still warmed the tortilla, then I started each layer with enchilada sauce – tortilla – more sauce – veggies/beans/cheese – repeat. The middle layer, I omitted the sauce and put a thin layer of chili – I had some on hand that I wanted to use up. If you don’t have chili, you can just add more beans. This enchilada powder mix from Simply Organic is my go-to sauce.
Have fun with this recipe – feel free to get creative with the layers!
- 1 bag of frozen tri-colored peppers (red, orange, yellow)
- 1/2 onion, chopped
- 1 can black beans
- 1 c chili (optional)
- Enchilada sauce – Simply Organic powder mix and 8oz can of tomato sauce
- Small corn tortillas
- Cheese (optional)
- First, prep the veggies. Sauté the onion in some oil for about 5 minutes, then add the peppers. If using frozen peppers – be ware the skillet might sizzle a bit
- Next, add some seasonings – I used a few pinches of chili and cumin – taste and adjust as needed
- Get the enchilada sauce together – following instructions on the packet
- Heat the tortillas in a skillet
- In a casserole dish layer enchilada sauce, tortilla, sauce (enough just to cover/saturate tortillas), veggies, beans, and cheese (if using). The top layer should be tortilla, sauce and cheese.
- Bake at 350F until cheese is melted – it took about 45 minutes for ours to heat all the way through
So, first of all, my detox too a detour. Apologies to those who were following. A three day detox is a noble one though! It definitely helped realign my focus and drive to maintain a healthy diet and lifestyle. So that’s a plus.
Secondly, I totally missed out on Cinco de Mayo. I usually like posting fun, festive foods, and here it is, just a few days late. I made a version of Vegan Richa’s pulled butternut squash tacos. Below is my spin on the recipe. I will definitely make these again. They turned out awesome.
– 1-2lbs butternut squash, shredded
– garlic powder
– packet of organic Southwest Taco mix
– 1/4 c bbq sauce
– 1/4 c Drew’s Smoked Tomato Sauce
1. Sauté squash in a little oil, garlic powder and salt
2. Mix taco seasoning, bbq sauce and Drew’s Smoked Tomato sauce in a separate bowl. Use about 1/4 c of the spiced paste and add it to the skilled
3. If necessary, add 2-3 Tbls water
4. Simmer until squash is tender
5. Serve on corn tortillas with your favorite taco fixings!
I made these taquitos tonight and they were muy delicioso! Next time, I think I’d make my own refried beans rather than using the canned kind. I also modified the recipe a bit. These would make a perfect party appetizer or for a full meal, serve with some rice and veggies.
- 1 15-ounce can vegan refried beans
- 1 c vegan Daiya pepperjack cheese shreds
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1 Tbls fresh lime juice
- 12 corn tortillas
- Canola spray
- Heat the oven to 425 F
- On the stovetop, put a skillet on medium-high heat. Cook tortillas for about 2 minutes or until slightly crisp
- Mix beans, peppers, cheese and lime juice. Spread on warmed tortillas. Roll up. Spray with canola. Sprinkle with paprika and garlic powder
4. Cook for 5 minutes, turn and cook for 5 more. Serve with salsa and veggies!