Thursday, June 14, 2007
Bean Enchiladas - Yum
I loved everything about this dinner. The corn was perfect, and the rest was super easy. I rolled tortillas up with just a can of no-fat refried beans. Then I made "enchilada sauce", which was just a can of tomato sauce, mixed with chipotle salsa, onion, and garlic. I used some of the Follow Your Heart Monterrey Jack style cheese on top. That is the only vegan cheese I can eat, and even so just on occasion. I cooked it covered for 15 minutes and then uncovered for 5 at 350. On the side was a "salad" of pinto beans, avocado, tomato, red onion, and peas. I tossed it with olive oil, chili powder, and lime juice. This is one of my favorite meals. Athena just ate plain tacos which were the tortillas rolled up with just beans - NO sauce! oh, and she ate a half of an avocado.