Cooked Vegan Enchiladas


This recipe is for you if you’re eating “Raw Until Dinner” or looking for some upgraded cooked foods while you transition to a more raw superfood lifestyle.  The higher quality of foods you eat, the easier it is to upgrade your entire lifestyle and experience greater health.

Cooked Vegan Enchiladas

Cooked Vegan Enchiladas

Here’s my vegan version of Ike Eaker’s awesome vegetable enchiladas recipe:

3 squash (I had 1 yellow and 2 zucchini from our garden) diced

1-2 sweet onions diced

~1 Cup Artichoke Hearts sliced (I might have done more, but that’s what I had left in my fridge)

Sautee the above ingredients in coconut oil, salt, pepper and garlic powder.  (Ike’s version is to grill them which would be awesome too).

 

1-3 heads of garlic roasted then mashed. (I only had one on hand and it worked fine – more would’ve been nice).  You can easily roast the garlic wrapped in tinfoil in the oven at 325 while preparing everything else.

1 pkg frozen spinach lightly cooked with dried oregano and then strained to remove liquid (my addition).

 

1 can garbanzo beans drained and pulsed in food processor with salt and cumin (this is to lightly mimic the goat cheese in Ike’s version and add even more protein)

 

1 bell pepper diced (I did red cuz that’s what I had, Ike calls for yellow)

4 jalapenos diced

handful cilantro chopped

chipotle powder to taste (a healthy dash or two)

Optional: black olives (Dan doesn’t eat these, so I left them out)

 

Add all above ingredients into a mixing bowl and stir well.  Add salt and pepper to taste.  This is your enchilada filling.

 

Fill organic corn tortillas with filling and place rolled-side down in baking pan.  I had some extra filling which I dribbled over the top.  Cover all the enchiladas with one can of medium heat Hatch enchilada red sauce and bake at 325 degrees for 25 minutes.

*Note: most canned enchilada sauces at the store have preservatives in them.  You can also quickly make your own by heating up these items until well mixed:
1 can tomato paste
1/2-1 Cup water
red chile flakes (to taste)
onion powder (about 1 tsp or to taste)
garlic powder (about 1 tsp or to taste)
fajita seasonings (about 1 tsp or to taste)
SunFire Salt (about 1/8 tsp or to taste)
Palm Sugar (about 1 Tbsp if you like it a little sweet)
coconut oil or olive oil (about 1 Tbsp – optional)

 

Serve with avocado slices sprinkled with Fiesta Mole on top (adding in superfoods!), Greek Yogurt (if you don’t want to be vegan anymore), or Nutritional Yeast (for a cheesy taste in place of the yogurt).

 

Delicious!!!!  We’re definitely going to repeat this one.  Thanks Ike for the inspirations!!

 

 

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