Enchiladas, Delicioso!

Hey everybody!  Yep, its me Nyisha.  No you haven’t forgotten about the blog, I’ve just been so busy that I haven’t given any of my time to posting new recipes or adding new information.  Insert sad face.  The great news is that I have gotten my preschool business off the ground. Insert happy face. I have been able to visit and meet new people who love the Vegan lifestyle and of course I’ve been learning how to balance it all.  So, I’m back lovely people and I know that you can’t wait for some awesome recipe posts so here we go…Enchiladas!

This recipe was adapted from The Buddist Life.

Ingredients: 1 onion, 2 cloves garlic, 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 1 orange bell pepper, 1 tomato, 2 tablespoons extra virgin olive oil, 1 tablespoon cumin, 2 tablespoons and 1 teaspoon chili powder, 1 tablespoon maple syrup, 1 teaspoon salt, 1/2 cup vegetable broth, 1 can black beans, 1 1/2 cups tomato sauce, 1/2 cup coconut milk, 1 package or handmade tortillas, 1 package cheddar or mozzarella (daiya) cheese, 2 tablespoons of parsley, optional sour cream

First, heat up two tablespoons of extra virgin olive oil in a skillet on the stove. Saute a thinly sliced, chopped onion and 2 cloves of minced garlic. After the onion is translucent add your bell peppers.  Let this cook for about 3 minutes. Remember, you never want to overcook bell peppers, they lose their nutrients the longer they’re cooked. Next, add your tomato.

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Add 1 tablespoon cumin, 2 tablespoons chili powder, 1 teaspoon salt and 1 tablespoon maple syrup. Stir for about 3 minutes and add 1/2 cup vegetable broth and 1 can of black beans (pour out juice if using canned black beans).

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While your mix is cooking.  Heat up a small pot, add tomato sauce and 1/2 cup coconut milk, also 1 teaspoon chili powder. Stir for about 2 minutes. Once hot and well stirred turn of heat for both mixtures and let sit.

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Get out your small tortillas and start filling them with the black bean mixture. Add the Daiya cheddar cheese. Close the tortillas and lay it down so that the opening is at the bottom of the pan. Pour the delicious red sauce over the enchiladas and sprinkle cheese and the parsley.

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Turn on your broiler or oven. If using an oven bake at 375 F (190 c) 20-30 minutes.  I used my broiler and my enchiladas took about 10 minutes, but you must make sure to keep a close eye out for burning edges. To cure this problem I added a little sauce on the edges before I placed the enchiladas into the oven.

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When its done it will look like this.  I also made guacamole. I added yellow bell pepper, hemp seeds, flax seeds, and of course a serrano pepper for that extra spice.

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My family loves avocado.  My oldest son takes avocado to school at least twice a week.  I decided to serve the enchiladas with fruit, avocado and a dollop of sour cream.  Thank you to the Buddist Life. Please leave a comment below if you try the recipe I’m interested to see if anyone did anything different.

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And remember…. We are Autism Overcomers!

 

 

 

 

 

 

 

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