So, you already know my sad had-to-stop-going-out-to-eat-at-Mexican-restaurants story, right?
To eat metaphysically I had to cut out gluten/dairy/soy/corn – all of which is included in pretty much every dish at a Mexican restaurant (unless you get fajitas with no tortilla and no cheese and no beans and even then they most likely used soy oil for the veggies but sometimes you can ask them to saute veggies in another oil and they will. I always recommend calling in advance to find out).
And so, in search of super healthy vegan Mexican food I went. It was clearly going to have to come from my kitchen. 🙂
This recipe is one I make regularly and when we have people over because it’s sooooooooo over-the-top yummy. Enjoy!
Ingredients:
- 1 organic zucchini, sliced
- 1 organic red beet, sliced
- 1/4 c organic red onion, finely chopped
- 1 small organic bell pepper (any color – you choose!), chopped
- Avocado oil
- 1 can of Eden Organic black beans
- 1 bunch of organic cilantro, finely chopped
- 1 package of Siete tortillas
- 1 package of Daiya Pepperjack cheese shreds
- 1 package of Daiya cheddar cheese shreds
- 1 can of Sweet Creek organic red enchilada sauce, mild (it’s so good, I ordered a case!)
- 8×8 glass pan, oil with a light dusting of avocado oil
- Optional: organic salsa and avocado for sides
Step one: Preheat oven to 350.
Step two: Sauté the veggies with oil until soft and tender.
Step three: At the same time, heat the black beans on the stovetop in a small saucepan.
Step four: Once veggies and beans are cooked, pour beans into veggie mix.
Step five: Place tortillas on oven rack to lightly heat. You’ll do this for approximately 1 minute, just enough to lightly soften.
Step six: Sprinkle a bit of cheddar cheese on the tortilla and fill with bean and veggie mix. Roll up and place in glass pan. Continue to do this until the pan is full.
Step seven: Pour the enchilada sauce all over the tortillas, making sure to slather it liberally over each tortilla.
Step eight: Sprinkle pepperjack cheese over the top of the tortillas. Then lightly sprinkle some more cheddar cheese over top.
Step nine: Bake for 33 minutes or until bubbly.
Step ten (not shown here): Sprinkle chopped cilantro over top. Serve with organic salsa and sliced organic avocado (optional).
Bless these delicious enchiladas and enjoy!
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