LAYERED VEGETABLE ENCHILADAS
http://www.wholefoodsmarket.com/recipes/2873
Vegan enchiladas. The thing that was super cool about this recipe was that the enchiladas are made individually with the small corn tortilla as the base. Then I smeared a black bean spread that had cilantro mixed into it on the bottom tortilla. Topped that off with a bunch of sauteed veggies, including spinach, broccoli, tomatoes and corn. Then added a few slices of vegan mozzarella cheese, made from almonds. Then another tortilla, more veggies, more cheese and bake. They were a little bland, partly out of fear that I'd make them too spicy for Britney. I like to eat them with red chili flakes and salsa on top!
Vegan enchiladas. The thing that was super cool about this recipe was that the enchiladas are made individually with the small corn tortilla as the base. Then I smeared a black bean spread that had cilantro mixed into it on the bottom tortilla. Topped that off with a bunch of sauteed veggies, including spinach, broccoli, tomatoes and corn. Then added a few slices of vegan mozzarella cheese, made from almonds. Then another tortilla, more veggies, more cheese and bake. They were a little bland, partly out of fear that I'd make them too spicy for Britney. I like to eat them with red chili flakes and salsa on top!
Serves 4
This recipe easily doubles to serve a crowd. Better yet, it reheats perfectly in the oven, so you won't be disappointed if you happen to have leftovers on hand.Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Ingredients
2 cups frozen corn, thawed
1 cup frozen bell pepper strips, thawed --I used fresh.
3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish --I ended up using a lemon because I couldn't find a lime at the store--next time FIND LIME!
1 1/2 tablespoon salt-free chili powder, divided
1 (15-ounce) can no-salt-added pinto or black beans, rinsed and drained --I used dried beans I prepped myself.
4 tablespoons chopped cilantro, divided
1 (15-ounce) can no-salt-added diced tomatoes* --I added 2 fresh tomatoes too that Britney had in fridge.
8 ounces frozen leafy greens*, thawed --I used fresh spinach AND a head of broccoli--why not?! MORE veggies!
8 corn tortillas*
3/4 cup shredded part-skim mozzarella cheese (optional)--decided to use the vegan mozzarella cheese I had in the fridge but it really isn't necessary. I'm not a huge vegan cheese fan anyways.
1 cup frozen bell pepper strips, thawed --I used fresh.
3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish --I ended up using a lemon because I couldn't find a lime at the store--next time FIND LIME!
1 1/2 tablespoon salt-free chili powder, divided
1 (15-ounce) can no-salt-added pinto or black beans, rinsed and drained --I used dried beans I prepped myself.
4 tablespoons chopped cilantro, divided
1 (15-ounce) can no-salt-added diced tomatoes* --I added 2 fresh tomatoes too that Britney had in fridge.
8 ounces frozen leafy greens*, thawed --I used fresh spinach AND a head of broccoli--why not?! MORE veggies!
8 corn tortillas*
3/4 cup shredded part-skim mozzarella cheese (optional)--decided to use the vegan mozzarella cheese I had in the fridge but it really isn't necessary. I'm not a huge vegan cheese fan anyways.
Method
Preheat oven to 400ºF. In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes. Meanwhile, in a large bowl, mash beans with 2 tablespoons cilantro, and remaining 1/ tablespoon chili powder and 1 tablespoon lime juice.
Sauteed veggies!
Arrange four tortillas on a large parchment paper-lined baking sheet. Spread bean mixture evenly on tortillas.
Black bean spread on tortillas.
First layer with second tortilla about to go on top next.
Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes.
Second layer with more veggies on top.
Transfer to plates, garnish with remaining cilantro and lime wedges and serve.
Look at the rainbow of layers!
Nutrition
Per serving: 380 calories (50 from fat), 5g total fat, 2g saturated fat, 15mg cholesterol, 200mg sodium, 66g total carbohydrate (14g dietary fiber, 8g sugar), 18g protein
The layered masterpiece about to go into the oven.
Fully baked and ready to consume!
My pack of 12 tortillas actually came with 13!! Who would have guessed?! So I got to make one of my favorite snacks: warmed tortilla with peanut butter and jelly! Since I had bought 12 tortillas and had made plenty of sauteed vegetables, I made 6 vegetable enchiladas with this tasty snack as a leftover reward!
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