Thursday, August 5, 2010

Cha-Cha-Cha We Love Enchiladas!!

My husband has been making it known for some time that he misses my enchiladas so I had to bend & give in this week!! These are EASY! These are FAST! These are INEXPENSIVE! These are GOOD FOR YOU! Yay!! These are so perfect for summer as well since the veggie ingredients you can pick up from your local farmer's market! Corn, summer squash, zucchini...hello lover!
Leave out the tofu & they are soy-free & still packed with protein! Use gluten-free tortillas & your Gluten-free friends can dig in too!! Another great thing about this dish is : there's virtually NO salt! & it's still delicious, you totally do not need it!

Easy Exquisite Enchiladas

- 3 oz extra firm tofu, well-drained, cut into tiny cubes (this is how I got my husband to eat tofu for the very first time years ago!!)
- 16 oz can organic black beans, drained well, or about 1 1/2 cups cooked beans
-16 oz can organic white or yellow corn, drained well, or about 1 1/2 cups corn kernels off the cob
- 1 smaller zucchini, chopped finely
-1 smaller summer squash, chopped finely (you can ALWAYS add more squash & zucchini because they are AWESOME!!)
-6 - 10 sprouted whole grain tortillas (you can adjust according to how many mouths you're feeding)
-1 - 2 cans enchilada sauce (I say make your own but Hatch is super good & it makes the dish even quicker to put together though be advised Hatch tends to be slightly spicy which I love but even the mild is too spicy for my kids)
- 3/4 tsp Cumin
-1 tsp Garlic powder
-1/2 tsp Onion powder
-Cayenne Pepper & black pepper (to personal preference - I take half the batch without cayenne & put it in a separate bowl for Lily & Kingston, then ad a ton for Lucas & myself - just be careful you serve the ones with cayenne pepper to the adults!!)
-1 package Daiya cheddar shreds, or shred some Follow Your Heart Cheddar, or use nothing, they taste GREAT without any vegan cheese

1. The morning of this meal, or the afternoon, chop veggies & tofu & place into a bowl. Add spices. Mix well. Cover the bowl with plastic wrap tightly & refrigerate until dinner time. This will drastically cut down on the time you spend preparing dinner PLUS it lets the flavors mingle. It's a win-win.


2. Before dinner time, pull out your bowl of loveliness & unwrap it. Preheat your oven to 350. In a medium to large baking dish, pour out some of the enchilada sauce & coat the bottom. 

3. Taking one tortilla at a time, spoon some of the enchilada sauce on the bottom of the tortilla, then put about 3 heaping spoonfuls of the bean & veggie mixture on top of that, &, if using, sprinkle some vegan cheese. wrap that baby up tight & place her down in the baking dish. 

4. One by one, fill up the dish with your enchiladas. Cover with the remaining sauce. Then spoon the remaining mixture on top of that. If wanted, sprinkle vegan cheese on top of that! Pop her in the oven for a half an hour & serve piping hot! YUUUUUUUUUM!



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