Tuesday, October 02, 2007

Enchiladas, Frijoles Negros, Yellow Rice

I went to the Mexican market today and found some vegan refried Frijoles Negros (black beans) that tasted great! Recycle is already out so I can't say the brand! I got the enchilada sauce and tortillas there.

If you have a Mexican/Latin market, get your supplies there! Check the beans for lard.









Enchiladas
This recipe is loose, add what you want!


1 medium onion, diced
1-2 red or green bell peppers, diced
8oz mushrooms, sliced
1 medium zucchini, chopped
1 bag Morningstar Chik'n Strips OR 8oz tofu OR seitan

Tortillas
Red or green enchilada sauce
Vegan cheese (optional, I used Follow Your Heart)

Saute vegetables with a shake of garlic powder, a little hot red pepper, and salt until softened. Remove from pan and saute protein. Add some shredded cheese to mixture (optional)

Place some enchilada sauce in the bottom of a casserole pan.
Place filling in each tortilla, roll, and place seam-down in the pan. Repeat until filling is gone. Pour the rest of the sauce on top. Add more cheese on top.
Bake at 350 F. 20-35 min, until sauce is thick. Broil the last few minutes to melt cheese.

Frijoles
1-2 cans Frijoles negros
1 tsp. Better than Chicken Boullion
1 c water

Whisk all ingredients together and cook until water evaporates, stirring often.

2 comments:

Veganista said...

Hi Pamela! I've just discovered your blog through PPK. Love it and have added it to my links! These enchiladas look amazing...haven't had enchiladas in years, but now I really really must...

Melisser; the Urban Housewife said...

Man, that looks SO tasty.