So, that meant vegan enchiladas for the next night...which was last night. :)
These were really hit and miss. Some kids loved them, some HATED them. I don't think I'll be making them again because those who didn't like them, just simply refused to eat, which I'm never okay with because my kids are already skinny, so they certainly don't need to be skipping any meals!
Personally, I thought these were REALLY good. My husband ate them...after dumping a bunch of real cheese on top and sticking it back in the oven. lol He thought they were good that way. Well...duh!
West Coast Enchiladas
Ingredients:
2 cans organic refried black beans
3 ripe avocadoes, mashed
2 ripe tomatoes, diced
1 bunch cilantro, chopped
4 cloves garlic, minced
1 red or yellow bell pepper, diced
2 cups enchilada sauce or 1 1/2cups salsa mixed with 1/2 cup water
1/2 cup cashews, chopped
1 1/2 cups shredded vegan cheddar cheese
12 organic yellow corn tortillas
Directions:
1.Preheat oven to 400F.
2.Heat black beans slightly on stove, it makes them easier to work with.
3.Mash avocadoes in med. bowl, add diced tomatoes, garlic, cilantro, bell pepper.
4.Heat 1 cup enchilada sauce (or half the salsa/water mixture) in a saucepan. Soak each tortilla just until soft.
5.Layer each tortilla with 2 tablespoons each of beans and avocado mixture. Sprinkle with cashews and vegan cheese.
6.Assemble enchiladas into 2 9x11 baking dishes.(Each will hold 6 enchiladas). Pour remaining sauce over top. Sprinkle with extra vegan cheese if you like. (I do!)
7.Bake for about 20 minutes, or until tops are slightly browned.
Enjoy! These are great for a dinner party and awesome as leftovers the next day!!
These are also great if you like to add extra chopped cashews on top during baking. YUM!!
Serves: 12 enchiladas
Preparation time: 15 min. assembling and 20 min. baking
She refused to eat it after taking a single bite. She gave it -26 stars LOL
She wouldn't eat it.
These were too messy to give to her
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