Enchiladas
Prep time: 25
Servings: 4-6
Ingredients:
Enchilada Sauce
Enchiladas
Cheese Sauce
Instructions:
Enchilada Sauce
Enchiladas
Note: Modified recipe from McDougall book.
Servings: 4-6
Ingredients:
Enchilada Sauce
- 1 8 oz can tomato sauce
- 1 1/2 cups water
- 2 Tbsp. cornstarch
- 1 1/2 Tbsp. chili powder
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
Enchiladas
- 3 Tbsp. water
- 1 white onion
- 1 jalepeno
- 1 can pinquito beans or black beans or ? (optional)
- 2 tsp. minced fresh garlic
- 1 tsp. ground cumin
- 10-12 corn tortillas
- 2 1/2 cups enchilada sauce (see above)
Cheese Sauce
- 1 cup water
- 1/4 cup nutritional yeast
- 2 Tbsp. corn starch
- 1 Tbsp. flour (I use spelt flour, one of my favs, but any whole grain flour will do)
- 1 tsp. lemon juice
- 1/2 tsp. salt (or tamari)
- 1/4 tsp. of garlic granules or garlic salt
Instructions:
Enchilada Sauce
- Combine all ingredients in a saucepan until well mixed. Cook and stir over medium heat until thickened.
Enchiladas
- Preheat oven to 375 degrees.
- Place water, onion and jalepeno in a saucepan. Cook, stirring occasionally, for 5 minutes.
- Add beans, Smart Ground, garlic and cumin and mix well.
- Pour 1 cup of the enchilada sauce in the bottom of a baking dish (may need multiple, depending on how much "stuff" you add (beans, corn, chilies, etc.)
- Wrap tortillas in a cloth and heat on high in the microwave for 1 minute.
- Spoon about 1/4 cup of the mixture (bean, Smart Ground, onion, etc.) on each tortilla and roll up.
- Lay seam side down in the baking dish.
- Pour remaining sauce over the top.
- Make cheese sauce. Place all ingredients into a small saucepan and stir over medium-high heat until it starts to thicken, make sure to whisk frequently and vigorously so it doesn't burn. Keep it on the heat until it reaches the desired thickness.
- Pour cheese sauce evenly over the top of the enchiladas.
- Put in oven and bake 15-20 minute or until bubbly.
Note: Modified recipe from McDougall book.
enchiladas.pdf |