This veggie enchilada recipe is one of my favorites and has been finalized after several iterations over the last 2 years! The enchiladas are easily better than any enchiladas I have had at Mexican restaurants and they are relatively easy and quick to make. One more awesome thing about this recipe is that you can eat it without any dairy, making it a perfect dish for vegan dinners. Ingredients 1. 1/2 Onion 2. 3 bulbs Garlic 3. 4 Mushrooms 4. 1/2 green pepper 5. 1/2 cup white corn 6. 1 Jalapeno 7. Can of black beans 8. 2-3 Tbsp Olive oil 9. Enchilada sauce (this can be found in Mexican section in the grocery store) 10. Shredded cheese (optional) Steps: 1. Preheat oven to 375 F 2. Finely chop onion and sauté with one tbsp of olive oil 3. Use a garlic crush or apply pressure with knife to crush the garlic. Add to onion in pan. Wait till onion caralmalizes 4. Add chopped green peppers and mushroom. Cook for 3-4 mins 5. Add 1/2 cup beans with a little bit of water from the can. Let it cook for another 2-3 mins 6. Add 1/3 cup of enchilada sauce to the pan. Add salt and pepper or Mexican seasoning to taste 7. Add frozen corn. Cook for for 2-3 minutes. Keep stirring to make sure the mixture doesn't stick to the pan too much 8. Use a non stick pan or place aluminum sheet in a baking tray. Spray oil to make sure the tortilla doesn't stick. (Its better to use a non stick pan - I rarely have luck with foil) 9. Place the tortilla in the pan and add the mixture. 10. Roll the tortilla into an enchilada. Place finely cut jalapenos on top and pour 1-2 tbsp of enchilada sauce on the enchilada 11. Optional: Add shredded cheese 12. Bake for 20-30 mins or until the enchilada looks cooked and somewhat crunchy. 13. Serve with sour cream and/ or guacamole Chopped onions in the pan (top left) with mush rooms and peppers (middle) and beans, corn and enchilada sauce (top right) Tortilla rolled out on pan (top left) and filling in the tortilla (top right) Rolled enchilada with jalapenos and enchilada sauce (top left), shredded cheese (middle) and final enchilada after being baked (top right) This is a really yum recipe and I haven't followed any online recipe to make this. The extra mix can be stored in a container for a few days so you can make enchiladas easily multiple times a week! Hope you enjoy this delicious enchilada recipe!
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There's no better way to start your morning than with a glass of fresh veggie juice! The juice has tons of micronutrients that your body absolutely loves and it gives your digestive system a kickstart. Plus the fiber helps with digestion. Here's a quick recipe for the juice: 1. 1 Apple 2. 3 Carrots 3. 2-3 Pineapple slices 4. 2-3 Kale leaves 5. 1 inch Ginger 6. 1 Teaspoon chia seeds (added to the juice after juicing) I end up making a green juice once or twice a week. Typically, I try to have juice every morning before eating a small breakfast. The chia seeds are high in protein and therefore I don't feel hungry until lunch time, so they're great for weight loss too! Fresh, yummy veggie juice!
As a crossfitter, it is almost a crime to not try to follow a paleo diet! But being paleo as a vegetarian comes with significant challenges because your protein sources are totally cut down. You cannot eat beans, legumes, dairy, grains (no quinoa, rye, oats, barley), tofu, any starchy food, etc etc. Its the ultimate Ron Swanson diet if you're into meats but I aint, so it was hard for me to find the foods that I could eat and enjoy. I followed the Paleo diet for a week and found this gem of a soup recipe. Its easy to make and tastes gourmet. I ended up eating this soup 3 times during the Paleo week (lol!) and continue to make it to this day! So here's what you need for it Ingredients 1 sweet potato 4-5 garlic cloves 400 ml of vegetable stock 2-3 tbsp olive oil 1/2 tsp cumin seeds 3-4 lemon peels 2-3 tbsp pine nuts Salt to taste Unground pepper with a grinder (can substitute ground pepper too) Directions: 1. In a sauce pan (that you will cook the soup in) sauté the garlic and olive oil till garlic is medium brown. Stir regularly to avoid the garlic from burning. 2. Add the sweet potato, lemon peel, cumin seeds, vegetable stock and bring to a boil. Let it simmer till the sweet potato is quite soft. This usually takes me about 20 minutes. 3. Remove from heat and either food process in a processor or use a hand held blender. I use a blender to minimize the mess of transferring. Puree till very smooth. Note: Be careful using the blender as the mixture is quite hot! 4. I now add whole peppercorns and grind some pepper to taste. This soups is very peppery and I love the whole peppercorns. But you can easily use ground pepper to your taste. 5. Add salt to taste. 6. Separately, roast some pine nuts in a pan till they are a little brown. Add to the soup and serve. The steps are pretty straightforward! The finished product! Delish soup! This soup can be stored for at least 7-10 days in the fridge as it has no dairy so nothing particularly goes "bad". Its also great to serve guests for its unique flavors and the pine nuts add a touch of luxury. Hope you enjoy this yummy soup! :)
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MahimaNuclear Engineer, Product and Strategy expert, Vegetarian, Adventurer. Categories
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December 2019
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