Sunday, September 30, 2012
Mmm, enchiladas... I've been craving these for a couple weeks since a friend sent me a recipe for enchiladas. Well, I took that recipe, looked up some others, and then kinda just made up my own. It was AH-MAY-ZING! (But I always say that, right?) Oh, and Will loved them. (But I always say that too, don't I?) This blog could practically write itself.
Ingredients for six enchiladas:
1 tablespoon olive oil
1 teaspoon Earth Balance buttery spread
1/4 onion, chopped
1 clove garlic, crushed
1 cup cabbage, shredded or chopped
1/4 cup canned fire-roasted tomatoes
1/2 cup frozen kale
1/2 cup cooked beets
1 can pinto beans
1/4 teaspoon cumin
1/4 teaspoon chili pepper
1/4 teaspoon smoked paprika
small corn tortillas
Daiya vegan mozzarella
1/2 can tomato paste mixed with a little bit of water
1/2 teaspoon chili pepper
pinch salt and pepper
1 package Frontera Red Chile Enchilada Sauce
Pre-heat oven to 375.
Heat the olive oil and butter on medium high heat. Add onions, saute for about 3 minutes. Add garlic and cabbage. Stir and saute for two more minutes. Add spices and the rest of the ingredients. Stir well, lower heat and let simmer.
Meanwhile, mix the tomato paste and water with the chili pepper, salt and pepper. Pour mixture onto the bottom of a small baking dish.
Microwave the tortillas for about 45 seconds so they are warm and soft. Add two spoonfuls of bean mixture onto each tortilla and carefully roll the tortilla, keeping the ends open. Place each rolled tortilla into the baking dish. To finish, pour the Frontera sauce generously over the entire dish of enchiladas. Sprinkle Daiya vegan mozzarella on top.
Bake for 20 minutes and enjoy with a side of rice and fresh spinach! Delish.