The recipe One Pot Vegan Summer-Style Enchiladas
One Pot Vegan Summer-Style Enchiladas recipe is a meal that takes several minutes to make. If you enjoy for , you will like One Pot Vegan Summer-Style Enchiladas!
One Pot Vegan Summer-Style Enchiladas
- What Course Is One Pot Vegan Summer-Style Enchiladas?
- How Long Does One Pot Vegan Summer-Style Enchiladas Recipe Take To Prepare?
- How Long Does One Pot Vegan Summer-Style Enchiladas Recipe Take To Cook?
- How Many Servings Does One Pot Vegan Summer-Style Enchiladas Recipe Make?
- What Are The Ingredients For One Pot Vegan Summer-Style Enchiladas Recipe?
- How Do I Make One Pot Vegan Summer-Style Enchiladas?
- What's The Nutritional Info For One Pot Vegan Summer-Style Enchiladas?
- What Type Of Cuisine Is One Pot Vegan Summer-Style Enchiladas?
One Pot Vegan Summer-Style Enchiladas |
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Delicious, Hearty Vegan Summer-Style Enchiladas How Long Does One Pot Vegan Summer-Style Enchiladas Recipe Take To Prepare?One Pot Vegan Summer-Style Enchiladas takes several minutes to prepare. How Long Does One Pot Vegan Summer-Style Enchiladas Recipe Take To Cook?One Pot Vegan Summer-Style Enchiladas takes several minutes to cook. How Many Servings Does One Pot Vegan Summer-Style Enchiladas Recipe Make?One Pot Vegan Summer-Style Enchiladas makes 6 servings. What Are The Ingredients For One Pot Vegan Summer-Style Enchiladas Recipe?The ingredients for One Pot Vegan Summer-Style Enchiladas are: 3 tbsp Extra Virgin Olive Oil12 Corn Tortillas .5 cup, chopped Onions, raw 1 cup, sliced Zucchini .5 cup, sliced Summer Squash 1 cup, chopped Bell Pepper 1 Jalapeno Pepper 2 cloves Garlic 2 cups Beans, black 1 cup Sweet Corn .5 tsp Salt .25 tsp Black Pepper .5 tsp ground Cumin seed .5 tsp Paprika .25 tsp Oregano, ground 1 cup Canned Diced Tomatoes 1 cup Enchilada Sauce 1/2 cup Daiya Shredded Cheddar Style *TOFU SOUR CREAM* 1 block Mori-Nu, Tofu, silken, firm 2 tbsp Apple Cider Vinegar 1 dash Salt How Do I Make One Pot Vegan Summer-Style Enchiladas?Here is how you make One Pot Vegan Summer-Style Enchiladas: If using dry beans, soak overnight. Drain and add to a pot. Cover with water and bring to a boil. Reduce heat to medium/low and simmer 1 1/2 to 2 hours. Drain and set aside. Heat a large skillet over medium heat and add half the olive oil. Add corn tortilla pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside. Add the remaining oil to the pan and add the onion, zucchini, yellow summer squash, bell pepper, jalapeno, garlic, corn, black beans, canned diced tomatoes, and all of the spices. Stir until everything is combined and cook until vegetables are tender.Add the corn tortillas back in along with 1/4 cup of the shredded Daiya Cheese. Next add the enchilada sauce and stir again. Top with another 1/4 cup of Daiya. Turn the heat off and cover for 5 minutes, until cheese is melted. Top with tofu sour cream and cilantro.TOFU SOUR CREAM INSTRUCTIONS:Blend 1 package of firm silken tofu, 2 tbsp apple cider vinegar, and a dash of salt together until creamy and smooth.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BBATES0911.What's The Nutritional Info For One Pot Vegan Summer-Style Enchiladas?The nutritional information for One Pot Vegan Summer-Style Enchiladas is:
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