For Cinco De Mayo I chose to veganize a family most loved veggie enchiladas recipe and jazz it up with another recipe for nacho cheddar. This nacho cheddar sauce is so great I end up searching for things to cover with it. Indeed, it is that great. Along these lines, of course I added it to my veggie enchiladas.
On the off chance that you are battling with getting your children to try new nourishments or progressing to a veggie lover or significantly more vegan diet, I can't encourage you enough to impart the kitchen to them. Getting them associated with the feast planning, regardless of whether they are safe from the start, is fundamental and there is in no way like their looks of astound and pride when they make something that everybody appreciates. Since this recipe has a couple of various assignments (blending, cleaving, rolling the veggie enchiladas) it is an extraordinary one to try with new cooks or hungry companions.
The cooking and collecting is scarcely more confused than a pan fried food. Cleave up the peppers, onions and zucchini, hurl them into a wok with different fixings and cook. At that point place them in the tortillas, wrap them up, and into the skillet they go.
Brilliant flavorful supper for a family (or gathering) or just to appreciate for various dinners. Loaded up with beans and crunchy veggies for yummy surface and sustenance.
Also try our recipe One Pot Cheesy Mexican Lentils, Black Beans and Rice
Generous, gooey, and delightful, these Dark Bean and Veggie Enchiladas will be a hit for a gathering, supper, or whenever by any means!
Ingredients
THE ENCHILADAS
- 10 large corn or flour tortillas
- 1 cup corn, fresh or thawed frozen
- 1 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 small red onion, diced
- 2 medium zucchini, diced
- 3 cups cooked and drained black beans (or 2 15 oz cans)
- 1 Tbs olive oil
- 1 tsp cumin
- 2 tsp chili powder
- salt and pepper to taste
- vegan Mexican or cheddar style shredded cheese (optional)
- 3 cups low sodium tomato sauce
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp garlic powder
- salt and black pepper to taste
- 2 medium potatoes – scrubbed, peeled, and chopped
- 3 large carrots – scrubbed, peeled, and chopped
- 1/2 cup nutritional yeast
- 1/3 cup extra virgin olive oil
- 1/3 cup water
- 1 Tbs lemon juice
- 1 1/2 tsp sea salt
- 1 4 oz can diced jalapeño peppers, drained (optional)
Instructions
ENCHILADAS
- Preheat the oven to 375 degrees
- Lightly oil a large skillet and sauté over medium to high heat the bell peppers, onions, corn, and zucchini until softened, approximately 5 minutes.
- Toss in the spices, black beans and salt and pepper until heated through and well combined. Remove from heat.
- Lightly oil a 9×13 pan.
- To fill tortillas, lay each flat on a work surface and fill with approximately 1/2 to 2/3 cups of the bean mixture, depending on the size of your tortilla.
- Sprinkle with a scant 1/4 cup of vegan cheese shreds, if using.
- Roll up tightly and place in prepared pan, seam side down.
- Repeat with remaining tortillas and place them side by side.
- Pour sauce over enchiladas and sprinkle with more cheese shreds if desired.
- Bake for 30 minutes until bubbly.
- Serve with Nacho Cheese Sauce and/or Sour Cream. Garnish with fresh chopped cilantro.
- Mix all ingredients and heat gently.
- Steam potatoes and carrots together until soft.
- Blend with remaining ingredients, except peppers, in blender until smooth and creamy. A Vitamix is excellent for this task – we depend on ours!
- Stir in peppers and enjoy
Read more our recipe : 20 Minute Tortellini Pasta Carbonara
For more details : bit.ly/2KnLdNG
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