Quinoa Veggie Enchiladas (Vegan)
So, if you're anything like me, Mexican food's one of those things that is simply a "must have." When I decided to live a vegan lifestyle, I was nervous about all of the foods I would be giving up. Because initially on my vegan journey it was about looking good and feeling better. I wanted to look like I worked out everyday and ate healthy. Only thing is, I still wanted to continue to eat the things I was eating. Needless to say, you have to do something you've never done, to get something you've never had. Luckily, I am now on a vegan journey that I enjoy and not one I feel like I'm suffering through. But.. Back to this Mexican food. So, I love all Mexican foods. Burritos, Tacos, Nachos, you name it. If it is Mexican and it ends in "os" I want it! So, with my vegan lifestyle, that meant I had to learn to veganize a lot of my meals. I do this in order to enjoy the foods I like, while not compromising my morals and sabotaging my new lifestyle. I have played around with this recipe for some time and I think I have finally perfected it! Well, perfect, may be pushing it a tad... then again, no... It's definitely perfect! Feel free to add what you like and remove what you don't. After-all, you will be duplicating this meal for YOU to enjoy. So make sure you customize it for you. I hope, like me, you will feel compelled to do The Mexican Hat Dance once you taste it! Enjoy!
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1 cup uncooked quinoa
1 can of black beans. Drain and rinse. 2 small/medium avocados (optional) 1 can of corn 5 chopped green onions 1/4 cup chopped cilantro (optional) 1 tsp. cumin
1 tsp. of chili powder (optional) 8 large tortillas (or about 10-12 corn tortillas) Nutritional yeast for cheese flavor or vegan cheese shreds 1 1/2 Tbsp. of grapeseed or peanut oil 1/4 cup tomato paste 1/4 cup of gluten free all-purpose flour 2 tsp. cumin
3 cups of vegetable broth
1/2 tsp. of old bay seasoning 1/2 tsp. smoked paprika 1/4 tsp. garlic powder
1/4 tsp. of curry powder 1/4 tsp. onion powder 1/4 tsp. chili powder Pink Himalayan salt/pepper to taste
* First Rinse and Prepare the Quinoa per the packaging instructions.
* While you are preparing your Quinoa, Begin to prepare your sauce that will top the enchiladas.
* Place your oil in a small skillet and place the setting on a medium heat, so not to create smoke or burn your sauce.
* Once the oil has warmed place your tomato paste along with all of your seasonings into the skillet.
* Slowly heat and stir the mixture for about 2-3 minutes.
* Gently wisk in your flour and continue to stir contents together to create an even blend.
* Now, slowly add in your vegetable broth. I use what I call the pour in four method. Pour 4 drops of broth and stir to get an even blend. Continue this method until all of the broth has been poured into the mixture and is completely blended.
*Place your sauce on medium heat and let simmer. This should take about 10 minutes.
* Preheat your oven at 375 degrees.
* Gather your sliced avocado ( if you choose to use) and your green onions.
* Mix your beans, corn, onions and salt and pepper together in a bowl.
* Add your cooked Quinoa to the mixture in the bowl and blend well.
*Sprinkle in your desired amount of vegan cheese or nutritional yeast and stir to blend completely.
* Prepare your baking dish by spraying with your cooking spray of choice or by lightly coating the bottom using your oil of choice.
* Place your Quinoa mixture in the center of your tortilla.
* Fold the bottom and top of the tortilla towards the center of the tortilla where both sides will meet.
* While holding those sides together, begin folding the enchilada from let to right.
* Place the seam on the bottom so that it does not unravel and place on the baking sheet.
* Evenly distribute the sauce over the enchiladas and top with cheese.
* Place in the oven and bake for 30 minutes.
* Garnish with sliced avocado or cilantro if your choose.