Easy Veggie Enchiladas

2014-12-19 20.37.10

Holy moly. Can you believe that 2014 is practically over? There are amazing opportunities for growth, goal setting, and to break out of that comfort zone. I am really looking forward to having my book come out in just a few months. It amazes me that I really have had this as part of my life’s purpose but only recently have tuned in to make space for this to become a reality.

As I continue to crank out this fantastic book, I am really busy in the kitchen testing out the oldies and improving those recipes to make them divinely delicious (and simple) for all readers. But I gave myself a break last week and decided I wanted to make enchiladas (something I have NEVER made before). I love the idea of having a brown rice tortilla drenched in a tangy, spicy sauce and having it bake until it melts in your mouth.

This recipe can be applied to any filling (black beans with corn, mixed veggies and if you have a partner that’s an omnivore like mine, fill it with chicken) and is just extremely versatile (plus it’s made in just 30 minutes- WINNING!).

What You Need:

For the filling:

  • 1 8 oz can of organic black beans, rinsed and set aside
  • 1 cup of roasted corn or frozen corn, defrosted
  • 1 red onion, finely chopped
  • 2 cloves of garlic, smashed and chopped
  • 1 tbs extra virgin olive oil or coconut oil
  • juice of 1 lime
  • 1 tbs cumin
  • 1 tsp red chili powder
  • Sea salt and black pepper to taste
  • Your favorite organic sharp cheese (pepperjack or cheddar is delightful)

For the enchilada sauce: 

  • 1/2 cup tomato puree
  • 2 tbs tomato paste
  • 1 cup cilantro, roughly chopped
  • 2 limes, juiced and zested
  • 2 cloves of garlic, peeled
  • 1 tsp dried oregano
  • 1 tbs cumin
  • 1 tsp red chili powder
  • Sea salt & black pepper to taste

For the enchilada itself: 

  • Brown rice tortillas
  • 1 cup of your favorite cheese
  • Extra limes and cilantro for garnish
  • Avocado for serving

How You Make It:

  1. Preheat your oven to 375 degrees F.
  2. Make the enchilada sauce: in a high speed, high powered blender combine ingredients. Blend until combined. Season with more sea salt and black pepper to taste. Set aside.
  3. Make the filling: in a large skillet, sautee onion and garlic in olive oil (or coconut oil) over medium high heat. Cook until onion and garlic has softened. Toss in corn and black beans. Season with sea salt, cumin, chili powder and black pepper. Cook for 5-10 minutes.
  4. Assemble the enchiladas: In a 9×13-inch baking dish, spread a thin layer of enchilada sauce and set aside, awaiting the awesome enchiladas. Take one brown rice tortilla and sprinkle the bean & corn mixture evenly down the middle of each. Sprinkle with a little bit of cheese (if you please). Roll tortillas (as you would a burrito or wrap) and place in the prepared baking dish with the seam side down. Continue to do this until the dish is full.
  5. Pour the remaining enchilada sauce over the top. Sprinkle with cheese.
  6. Bake for 20-30 minutes and serve with LOTS of avocado.

This is SOOO good and tastes even better the next day for leftovers but there probably won’t be much left because it is absolutely divine.

Wishing you all a fabulous new year!

Peace, love and NO beef!



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