- Vegan - Delicious - Beautiful - Healthy-
I’ve been really into colors lately. Mostly colors that I see in nature, like the sunset below.
It dawned on me while hiking after eating my enchiladas that nature makes the most beautiful creations. Everything from gorgeous food to stunning sunsets, how lucky we are to get to live in this world.
I created this enchilada recipe because I wanted something without dairy, but with tons of flavor and veggies to give my body the nutrients it needs. I cut back on the tortilla count to eliminate some calories and high glycemic carbohydrates, while beefing (poor word choice) up the veggie count. These spicy babies are packed with 9 different kinds of veggies. So healthy!
I tried two method for the enchiladas and found that putting them in the pan like lasagna was much more delicious and easier! Rolling the tortillas was difficult and resulted in dry enchiladas.
small sweet potato cut up and oven roasted (45 mins)
2 broccoli heads & 3 carrots steamed in a pot
1 ear of corn, cooked
1 1/2 tables of olive oil
1 very small red onion
clove of garlic
1 1/2 jalapeños
1 orange pepper, 1/2 red pepper (or whatever colors you have
cup of spinach
1 1/2 cans of enchilada sauce
small pack of corn tortillas
Begin by cutting up a small sweet potato and roasting it in the oven for about 45 minutes. While it cooks, break up to clumps/heads of broccoli and cut up 3 big carrots. Steam them together in a pot on medium/high heat for about 20 minutes or until tender.
I happened to have an extra ear of corn cooked and in the fridge, but if you don’t, I highly suggest boiling an ear of corn and then cutting off the kernals to mix in with the other veggies. You can totally use frozen corn as well if you have that on hand.
Sauté a small red onion and clove of garlic in a 1 1/2 tablespoon’s of olive oil. If you like spice, add in the jalapeños. While these cook, cut up the rest of the veggies. Once the onion/garlic/jalapeños begin to look translucent (about 15 minutes), add in the chopped orange pepper, red pepper, spinach and tomato. Let the veggie mix cook down a bit for around 15 more minutes, then add in the cooked sweet potato, broccoli, and carrots.
Once everything is combined, add in 1 can of the enchilada sauce. Stir everything together.
Get a medium sized baking sheet and fill the bottom with corn tortillas. I tore the tortillas in half to make them fit as well as I could in the bottom of the pan. Spoon a healthy amount of the veggies/sauce mix on top of the tortillas. Layer of another level of tortillas, being careful not to overlap them. The enchiladas will become dry if they have too much tortilla in them. Add another layer of veggies/sauce, using the remainder of the concoction For the top of the enchiladas, I tore a few tortillas into pieces and scattered them around the top of the veggies.
Put in the oven and bake at 375 degrees for about 35 minutes or until the enchiladas start to get bubbly. Because all the ingredients are cooked, it really isn’t necessary to do much more than warm up the enchilada sauce and get all the yummy flavors infused into the tortillas.
Once they come out of the oven and cool, serve up, and enjoy! Remember, it may do you well to let the enchiladas cool in temperature, but they will still be hot hot hot thanks to those jalapeños!