Easy to Make Vegan Enchiladas

 I used to do a weekly Fitness Friday blog post, but with the terrible weather, I just haven't been motivated to do it, so I decided that for the time being Food Friday would have to suffice. For my first installment I decided to share with you guys a very easy vegan recipe (and pictures of me making it) for enchiladas. Unlike a lot of vegan recipes the ingredients aren't vegan specific and should be easy to find at your local grocery store. I actually altered, by quite a bit, a recipe on PETA both to make it easier to make and for my taste.

3 tablespoons coconut oil
2 bell peppers (one green one red)
1 onion
2 cloves of garlic
4 cups enchilada sauce (or something similar )
2 cups corn
2 teaspoons salt
1 1/2 teaspoon cumin
1/2 teaspoon coriander
10 corn tortillas
6 oz vegan cheddar cheese

To start preheat your oven to 400 F. then heat the coconut oil in a pan on the stove top. This is your oil for frying. Add in the bell peppers, cut to 1/4 inch pieces on medium heat for for 5 minutes. Add in onion and continue for another five minute add garlic gloves minced turn heat to low until the vegetables are tender. In a large mixing bowl put together 2 cups enchilada sauce, corn, salt and spices. Dump the rest of the sauce into a baking pan. From there you'll dip each of the tortillas getting both sides covered. Then add the mix from the mixing bowl along with some cheese, roughly 1 1/2 cup per tortilla and fold the tortilla putting a tooth pick in the middle to keep it together. Once this is done put them all back into the baking pan put the rest of the cheese on top, and then put the pan in the oven. Bake roughly 15 minutes, or until hot. 

To serve simply remove the toothpick and put in a white bowl on top of some green lettuce. If you have vegan sour cream add that to it. And here's your final result. Even my father who's very much a meat eater loved these vegan enchiladas, and as leftovers they keep well. 


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