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Does anyone need a diet reset button? My hand is currently raised. But hey, that’s what happens during the holidays and there is still New Years food to get through. I can’t complain though, I feel blessed just to have great family, friends, and food. Getting back on track however can be difficult! Like come on, how fun can it actually be from waking up and eating Christmas cookies on the counter to making a green smoothie….eh. During the holidays or just any time there is a dinner party, I like to make a filling and healthy dish that I can serve so that I don’t end up eating the entire pie. What did I choose this year? Enchiladas that are truly fabulous. 

 

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OH MY GOSH. I made these with a filling of green and yellow bell pepper, sweet potato, red onion, spicy black beans and refried beans. To top it off, I made an incredibly simple yet delectable tomato sauce that takes about 25 minutes to cook. 

 

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Lets talk about toppings. Well, of course there is always pico de gallo. The topping of all toppings. When you’re sad, eat some pico de gallo. You’ll probably feel happy again. But not as happy as you will feel when you eat avocado and cilantro cashew cream. Nope, nothing is going to make you as happy as that. Except puppies. 

You will need to soak the cashews in water for a couple of hours and then drain them. Add the avocado, cilantro, and some spices. Boom. Donezo. The enchiladas just aren’t complete without the cream. They’re like Monica and Rachel. If you don’t like cilantro you can certainly leave it out and the cream will still taste amazing. Maybe some parsley would be a good alternative. 

 

 

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In case you’re wondering, heck yeah I eat that by the spoonful. This actually would make really good baby food. Random.

Eat up and enjoy lovely people. 

Vegan Enchiladas
Serves 12
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Ingredients
  1. For Sauce
  2. 2 cans tomato sauce
  3. 1 tbsp chili powder
  4. 1/2 tsp cumin
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 1/4 cup vegetable stock
  8. Salt and pepper to taste
  9. For Enchilada Filling
  10. 2 bell peppers chopped
  11. 1 large sweet potato diced
  12. 1/2 cup red onion diced
  13. 1 can spicy or regular black beans drained
  14. 1 can refried beans
  15. 1/2 tsp garlic powder
  16. 1/2 tsp onion powder
  17. 1 tbsp chili powder
  18. Olive Oil
  19. Vegetable Stock
  20. Salt and Pepper to taste
  21. For avocado, cashew, and cilantro cream
  22. 1 cup soaked cashews for 1 hr-2 hrs
  23. As much or as little cilantro as desired. I add 2 tbsp chopped.
  24. 1 1/2 small avocados
  25. Juice of 1/2 large lime
  26. Dash of garlic powder
  27. 12 tortillas-I used Whole Grain
Instructions
  1. Preheat oven to 375
  2. For the sauce, pour everything into a small pot and let the sauce cook on low for 25- 30 minutes
  3. Then, for the filling, sauté the vegetables and spices in olive oil for ten minutes. Add vegetable stock as needed to cook the vegetables. You will need enough to lightly coat the pan. Add the black beans after ten minutes and sauté for another 5 minutes
  4. Lay out the tortillas and spread 1 tbsp of refried beans. Then, add the filling and roll up tortillas.
  5. Pour some sauce in baking pan to lightly coat the bottom and lay tortillas on top. Pour the remaining sauce on top of the tortillas
  6. Bake for 17-20 minutes
  7. For cream, drain the soaked cashews and add to a nutribullet or food processor along with the avocado, cilantro, and lime juice
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