Vegan Enchiladas

July 5, 2010 by Keri

Happy belated 4th of July- a day when my cats are so freaked out they run up walls and the dog is too terrified to eat or go out to pee.  Despite all that fun, some pretty delicious food is usually involved, and this year was no different.  My husband made fun of me for making enchiladas on the 4th of July, but I assured him I have dined all over Mexico and these are definitely an Americanized dish.  Plus, America is a great melting pot of cuisine, right?!  We take dishes that have migrated with their creators from all over the world and find ways to double the calories.  Either way, they were delicious!

Vegan Taco Recipes

Vegan Enchilada Sauce
Ingredients:

  • 12 ounces low sodium tomato paste
  • 2 cups water
  • 2 tablespoons cornstarch dissolved into 2 tablespoons cold water
  • 1 tablespoon canola oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon paprika

Add all ingredients into a large recycled glass jar and shake until well-combined.  Enjoy!

Vegan Taco Recipes

To make the vegan enchiladas, I combined 3 cups brown rice, 3 cups black beans, and a chopped onion in a mixing bowl with about half the jar of my sauce.  I divided the filling among 6 flour tortillas, added a little kale to each, rolled, and placed into a lightly oiled 13 x 9 glass dish, topping off with the remaining half jar of sauce, plenty of Daiya cheddar shreds and black olives.  I baked the foil covered dish at 450 degrees for 30 minutes, lowered the temperature to 400 degrees and baked uncovered for an additional 10 minutes.  So good!

Vegan Taco Recipes

If you’re waiting for the red, white, and blue, then here comes dessert.  I made what we’ve lovingly been calling “bowl of cupcake”, created from failed cupcake experiments I’ve crumbled and frozen.  To crown the layers of chocolate and yellow cake, I whipped up a batch of VCTOTW cream cheese frosting.  That stuff is insanely good.  And finally, to make the dessert patriotic, I decorated with strawberries  and and blueberries.

Vegan Dessert Recipes

Vegan Dessert Recipes

Mmm… patriotic.  For lunch today, we had leftover enchiladas, and for dinner I served the leftover rice and black beans I didn’t use for enchilada filling, baked sweet potato fries, and lightly steamed green beans.  A great dipping sauce for sweet potato fries is easy to make by simply combining a little Vegenaise and a little pure maple syrup.  It tastes just like a restaurant dipping sauce!

Vegan Rice Recipes

Vegan Condiment Recipes

In between all the decadence, we munched on fresh fruits and veggies and had some relaxing family time.  Produce really shines this time of year and I love the all-you-can-eat buffet of raw broccoli, peppers, cucumber, mangoes, grapes, blueberries, strawberries, melons, and so much more!  I hope everyone had a great weekend filled with fun, family, friends, and food!

How would you define American food?  What dishes do you consider “American”?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!

Comments

  1. oh my goodness! These enchiladas look so scrumptious! By the way, I thought you were on my blog roll but you were not. You are now on!

    I believe American food icludes burgers, fried foods, meat and potatoes combinations, mac and cheese, but definitely a lot of carbs and cheese. :)

    • Keri says:

      Aww, thank you so much for adding me!

      Yeah, that’s all what I think of too- and strange or extreme fad diets that overtake product marketing!

  2. I like your recycled jar. :) I might make this tonight. I wonder if I could make zucchini enchiladas….

    • Keri says:

      Hehe- thank you. Pickles! Sure you could- I bet they’d be good with some brown rice thrown in there too!

  3. Amanda says:

    I LOVE enchiladas – no matter if considered American or not, they are fantastic and yours look so guilty pleasure! I love that you saved your cupcake crumbs – I’m sure this was delish, esp. with that frosting !:)

    • Keri says:

      Yeah, they were definitely a guilty pleasure, but I didn’t actually feel guilty. :P Oh well!
      That’s me and my will-reserve-any-food-salvageable-ness! Haha

  4. Sarah S. says:

    What a gorgeous kitty you have! I vote for kitty pics more often ;)
    I’m digging your enchilada sauce, and perfect timing, I’ve been craving enchiladas. Great use of an old Bubbies jar ;)

    • Keri says:

      Thank you, he thinks so too, I think. :P
      Let me know if you try the sauce! Bubbies pickles jars never die here. They’re good for all kinds of things! :)

  5. Lindsay says:

    Your cat is too cute!

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