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Enchiladas!

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The first day of summer was officially yesterday and so far the weather is cooperating. I made some delish enchiladas a couple of weeks ago and have been meaning to post the recipe but things got a litle hectic. Last week  I had to say goodbye to my little kitty friend, Xena. She has been my pal for almost eighteen years and I miss her a lot. Who will sneak attack me now? She is my avatar on wordpress so she will always be around but there is definitely a meow shaped hole in me right now. 

I didn’t take any pictures of the enchiladas unfortunately, partly because they didn’t last long and partly because enchiladas aren’t exactly the most photogenic food! So, here’s the recipe, it’s actually vegan but you could add cheese for the last 10-15 minutes of baking if you want. You could also top it with sour cream or plain greek yogurt or guacamole (which goes with everything as far as I’m concerned).

Enchiladas

1 onion (small diced)

3 cloves garlic (minced)

1 habanero (minced) omit if you like less spice

1 lb firm tofu (crumbled)

3 C brown rice (cooked)

1 can (19 oz) black beans, drained and rinsed

1 can (28 oz) crushed tomato

3 C tomato sauce

2 T ground cumin

1 T paprika

1 T brown sugar

salt and pepper

10 flour torillas

parchment paper, casserole dish, foil or a lid

-preheat oven to 400

-saute onion, garlic and habanero 2-3 minutes

-add crumbled tofu and 1/2 T cumin, salt and pepper

-continue sauteing 2-3 minutes until well mixed, set aside

-combine tofu mixture with cooked rice and black beans in a bowl, season to taste with salt and pepper

-combine crushed tomato with sauce and remaining spices (I did this sauce on the fly and you may prefer using a canned enchilada sauce as the base, all I had on hand was spaghetti sauce so that’s what I used)

-place 1/2 C rice/tofu mixture on each tortilla and wrap, place wraps seam side down in parchemnt lined dish and pour sauce over. Make sure some sauce gets inbetween as well

-cover with foil and bake 45 minutes (if you’d like to add cheese, uncover and top for the last 10 minutes of baking)

Enjoy! This is a great way to introduce some brown rice into your diet if you don’t eat it much or are afraid the family or whoever might not like it. It’s also a good vegan meal, I guarantee no one will even notice the lack of dairy.

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One response »

  1. awesome recipe! coming from a veg, your blog is definitely a necessity for wordpress… not enough like it!!

    Reply

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