[Editor’s note: Our Vegan friend Beth Challain is back with her easy recipe for awesome Vegan Veggie Enchiladas. Keep em coming Beth!]
Recipe serves 6.
1 small onion diced small.
1 zucchini diced small.
1 cup corn, either fresh or frozen.
1 15 oz can black beans.
1 clove garlic, minced.
1 small can diced green chilies.
1 small can chopped black olives.
2-3 green onions chopped small.
3 Tbsp tomato paste.
1 10 oz can enchilada sauce.
1 dozen corn tortillas.
1 Tbsp grapeseed oil.
Note:Check the ingredients listing on your canned goods to ensure they are vegan. I tried to keep this recipe super simple, but of course you can make your own black beans and enchilada sauce!
Using medium sized frying pan on medium heat cook onions until translucent. Add zucchini and garlic and cook until mixture begins browning. Add corn and cook until warm, just a few minutes.
While the mixture is cooking spray the bottom of a 4 QT casserole dish and assemble tortillas to cover the bottom of the dish.
Spoon 3-4 tablespoons of enchilada sauce onto the tortillas and spread to cover the tortillas. Sprinkle half the green chilies and half the black olives on top.
When the veggie mixture is nicely cooked mix in 3 tablespoons of tomato paste and continue cooking till warmed through. Spoon the veggie tomato mixture into the prepared casserole dish, spreading it evenly. Layer the black beans on top of the veggie mixture then sprinkle the remaining green chilies and black olives evenly across the top of the casserole. Sprinkle the green onions evenly on the casserole.
Spoon a few tablespoons of the enchilada sauce onto the casserole and then top the casserole with a layer of tortillas (At any point in the layering you could add cheese but then the dish would be Vegetarian). Cover the top layer of tortillas with the remaining enchilada sauce and then put the casserole into the 350 degree oven for about 15 minutes or until you see a bit of browning at the edges.
Plate enchiladas with rice, refried beans and a big green salad. And why not add a yummy batch of guacamole & chips, and giant margaritas!
Good Eating and Table Talk,
Ex-FBI agent Jack Fields and his stunning femme ex-Special Ops partner Amber Reyes, hired to do a security review of a firm that stores gold for the wealthy, fight to thwart an elaborate theft/fraud plan.
Following her tours of duty in Iraq and Afghanistan, as an unofficial Ranger, Amber Reyes is discharged and moves to California. Amber maintains her need for excitement by racing her Ducati motorcycle between cars along the freeways of Southern California. She meets Jack Fields, a seemingly pleasant but older, ex-FBI agent, and together they form 3-D Security.
After four years of intermittent small security jobs, Jack and Amber get their big chance. A London insurance representative contacts them to perform a complete security review at the Isili Corporation gold depository, known by some as the Ft. Knox of the west. The simple job will provide needed cash flow and could just be the opportunity they need to take 3-D Security to the next level.
The simple job soon becomes anything but, as Jack and Amber race to put the clues together to thwart a huge theft and at the same time escape from a relentless criminal mob.
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