Veggie Enchiladas with Avocado Sauce

To honor Cinco de Mayo this week, I’m sharing my enchilada recipe.  I served this with a small salad of power greens, lime juice, EVOO, chia seeds, toasted pumpkin seeds & fresh cracked black pepper.  This recipe serves 2-3 people (my husband ate 3 of these, I had 1.5, then took the other 1.5 for lunch the next day).  Of course you can add all sorts of variations to this: different veggies, no tofu, vegan cheese, regular cheese, etc…  For a dreamy/indulgent vegetarian version, cover the top with cheese before putting in the oven. Lots of options, but let’s be honest: As long as there are avocados and margaritas, the rest are just minor details!

jk 8.26 005

1/3 block extra firm tofu; drained & pressed

1/3 large zucchini

1/2 yellow squash

1/4 red pepper

1/4 green pepper

1/4 red onion

1 garlic clove

1/2 sweet potato

1 tsp and 1 TBS canola oil

MIM Ocho Spice Mix

1/2 can black beans

3/4 cups vegan cheddar cheese

6 tortillas of your choice

Hot sauce

4 TBS salsa

1/2 cup vegetable broth

Avocado Sauce:

1 avocado

1/2 cup water

1/2 lime; juiced

1 TBS chopped yellow onion

1 small garlic clove

salt, pepper, cumin

Heat oven to 375 degrees.  Dice the sweet potato & drizzle with 1 tsp canola oil & sprinkle the MIM Ocho Spice Mix on.  Cook for 20 minutes, checking often to avoid burning.  When done, set aside & lower the oven to 350 degrees.

In a large saute pan, add the 1 TBS canola oil and all the remaining veggies & tofu.  Add some MIM Ocho Spice Mix and cook for 10 minutes or so, adding the veg broth as needed if starting to dry or stick.  Add in the beans & more Spice Mix.  Cook another few minutes.  Carefully mix in the sweet potatoes when they are done.

jk 8.26 001

jk 8.26 002

Now start assembling the enchiladas.  Fill 6 tortillas with the mixture, top with some vegan (or regular) cheddar cheese & roll up, seam side down in a large baking dish.  Drizzle the tops with hot sauce & salsa.  Cover with foil and bake for 20 minutes.

jk 8.26 003

jk 8.26 004

For the avocado sauce, put all ingredients in a blender and blend on low then slowly move to medium/medium high.  Taste & add more salt & pepper as needed.

jk 8.26 007

When the enchiladas are ready, plate them and drizzle (or drown) with the avocado sauce.  For me, more avocado sauce the better.  Enjoy!

jk 8.26 012

jk 8.26 014

This entry was posted in Entrees. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *