Thursday, May 17, 2012
I have a new favorite food blog. It's called Oh She Glows. A wonderful source for yummy vegan recipes. These enchiladas were only slightly adapted (which is huge for me people) from her original recipe. I've also included my favorite recipe for enchilada sauce (it would make a tire taste good!). Top it with my Light Guacamole (substitute soy yogurt for regular to make it vegan), and I'm telling you, you will not miss the meat or cheese!
1 T. olive oil
1 onion, diced
4 cloves garlic, minced
1/2 t. salt
1/4 t. black pepper
1/2 t. garlic powder
3 T. chili powder
1 T. cumin
1 T. agave
1 (15 oz) can tomato sauce
1 c. water
1 bell pepper, diced
2 cans black beans, drained & rinsed
1 sweet potato, par boiled, peeled and diced
1 zucchini, diced
2 handfuls of spinach, chopped
3 handfuls of cherry tomatoes, halved
Juice of 1 lime
3 green onions, chopped (for garnish)
1. Make the enchilada sauce first. Saute onion in olive oil until tender. Add garlic & spices and cook for 30 seconds. Add remaining ingredients and simmer for 5 minutes.
2. Remove 1/2 c. of sauce to top enchiladas with.
3. Add bell pepper & beans. Cook for 3-4 minutes.
4. Next add sweet potato & zucchini. Cook for 3-4 more minutes.
5. Lastly, add spinach & cherry tomatoes. Cook for a minute more. Turn off heat & add lime juice.
6. Preheat oven to 350 degrees.
7. Grease a large casserole dish and start assembling your enchiladas. Place a little less than 1 cup of filling into each tortilla, roll & place seam side down. Pour reserved sauce on top and bake, covered with foil, for 20 minutes.
8. Top with guacamole & green onion. Serve with lettuce, tomato, salsa & cilantro.