Feeling like a little Mexican fare without all the calories and junk but still tasty? Try the homemade vegan enchiladas. This may turn into one of your favorite dishes even if it is vegan.
Do you know what vegan means? Do you roll your eyes at the word? Well, you should not. Learn more info about it but in a nutshell, it means no meat, no dairy. If it had a mom or a dad or came from an animal, vegans don’t eat it.
I was vegan for about 5 hot minutes because it just proved very difficult with my teenage boys and hubby but I do strive to eat more plant based than anything else. I don’t eat red meat and very little dairy…cheese on pizza and ice cream sometimes 🙂
Prep Time: 10 minutes
Cook Time: 20 minutes
1 smaller can green chile enchilada sauce
1 (7oz) can diced green chiles
1 can black beans
1 avocado, sliced or diced
½ red onion, diced
1 tsp garlic salt
1 tsp cumin
1 tsp chile powder
1 tsp cilantro (coriander)
1 roma tomato, diced
4-5 whole wheat tortillas
1. Preheat oven to 400. -Simmer enchilada sauce & green chiles on stove while enchiladas are prepared.
2. In a large bowl mix black beans, avocado, onions, garlic salt, cumin, chile powder, cilantro and tomatoes.
3. Add about 1 cup of sauce into the bottom of a large baking dish. -Spoon about 3 tablespoons of black bean-avocado mixture into the center of each tortilla, roll it up tightly and place in prepared dish on top of sauce.
4.Lay each side by side, seam side down.
5. Pour remaining sauce over rolled enchiladas. -Bake uncovered 20 minutes…YUM!