Category: Mexican

OG Scrumptious Bombdiggity Vegan Enchiladas

Leave a comment

This is one of my favorites!!! I think I say that about all of the recipes that I blog about haha, but I only post the very best for you. My goal is to teach you how easy cooking whole food plant-based food really is. It’s amazing the flavor you can get when combining whole food with some delicious spices and some cooking techniques that are tried and true. It’s truly one of the best decisions my husband and I have made in this life. We feel better, are heart healthy and LOVE the delicious food we make. Give this recipe a try and tell me your thoughts. I would love to hear from you!

Recently, I took dinner to my neighbor who just had a baby and this is what I made for them. They are meat eaters so I was really nervous that they wouldn’t like a dinner without meat, BUT I got a text from her the following day and she said that they LOVED IT!!! WAHOO!!! IT MADE MY DAY!

This original recipe came from my daughter which was for sweet potato black bean enchiladas, but I like to change things up a bit, so I modified it and added some ingredients to make it better :). I loved the changes and I don’t even miss the cheese that is in the original recipe. This recipe has a lot of homemade ingredients so it takes a bit of time, but I do it in stages, so one day I’ll make the pinto beans in the instant pot and then use it for another recipe, like tacos and then I’ll bake the sweet potatoes earlier in the day so they cool off a bit before putting them in this recipe. Don’t get overwhelmed with it–just take it one step at a time. Please read the whole recipe before beginning.

Vegan Cauliflower Hamburger/Sweet Potato/Pinto Bean Enchiladas

You can make a bunch of these to feed a crowd. I like making two pans–one for me and one for a neighbor or you can freeze these in the pan after assembling them but don’t add the enchilada sauce until the end of the cooking time. This helps your enchiladas stay a little crispier instead of soggy. (Put aluminum foil on them before freezing and use within a few weeks)

For the Cauliflower Hamburger:

  • 2 packs of Frozen Cauliflower Rice (I get them from Costco), cooked for 3 min in microwave to soften
  • 1 small package of white mushrooms (grated in food processor)
  • 1/2 c. chopped walnuts
  • 1 T. Cumin
  • 2 Teaspoons Chili powder
  • 2 Teaspoons Salt
  • 1 Teaspoon Pepper

Directions:

Preheat oven to 425 Degrees. Mix all ingredients in a large bowl. I like to wash my hands really good and mix it up with my hands. Taste it and make sure the spices are to your liking. Add a little extra of what you want. Take a cookie sheet and put a splat mat on it. Put cauliflower mix on top of the spat mat and cook for 15 min. Remove from oven and stir it on the mat and put it back in the oven for 15 min. When it comes out it should resemble hamburger–looks a little brown and delicious. Set aside.

While hamburger is cooking, cook the sweet potatoes one at a time in the microwave–poke holes in sweet potato with a fork all over the sweet potatoes (I prob do this about 4-5 times around the potato–cook 4 minutes for a medium one or 5 minutes for a large OR I like to cook the sweet potatoes earlier in the day or the day before to prep for this meal. Here is the oven instructions for cooking sweet potatoes:

Sweet Potatoes

Preheat oven to 425 degrees. Poke sweet potatoes with a fork and put them on a cookie sheet with a splat mat on and bake for about 45-50 minutes until they are soft. I like to poke mine with a fork and if they are fork tender, they are done. I just have the urge here to say to you, “STICK A FORK IN IT!!!” LOL!! Set aside to let cool and then peel them and mash them with a fork. Sprinkle with cumin and chili powder and mix the spices in with a fork until it is well mixed. Taste and make sure the spice is on point to your liking.

Pinto Beans in the Instant Pot

  • 3 C. Raw Pinto Beans
  • 6 C. Vegetable Broth
  • 1/2 Onion, diced
  • 3 cloves Garlic, crushed
  • Jalapeño (optional), cut in very small dices
  • 1 T. Cumin
  • 1 -2 tea. Chili Powder
  • 2 tea. Salt
  • a few sprinkles of pepper

Rinse pinto beans and pick out the beans that are duds. Add a little of the broth to the instant pot and put on saute setting. When it is hot, add the onion, garlic and jalapeño (if using). Saute for about 5-7 minutes until onion is translucent. Add cumin, chili powder, salt and pepper. The smell should be very fragrant and make your home smell so good! Just saute the spices for a couple of minutes and then add the beans and remaining broth. Stir well and turn off saute setting.

Put lid on instant pot and cook on regular pressure cooker setting for 55 minutes. After beans are done cooking let them sit for about 15 minutes before releasing the pressure.

Now you are ready to assemble the enchiladas.

These are the items you need to have in an assembly line to make the process streamlined:

Tortillas (I like the flour kind from Costco, but make sure you cook them well so they aren’t soggy, but you can use corn for these too if you need gluten free)

Sweet potato

Cauliflower hamburger

Pinto Beans

1 Brown Rice Package or as many as you need, cooked in microwave for 90 seconds (see picture)

32 oz. Green Enchilada Sauce, mild (I like LaVictoria or any other brand that is a favorite)

Put a bit of the enchilada sauce in the 9×13 pan–enough to cover the bottom of the pan.

In each enchilada put a little of the sweet potato mixture, a little of the cauliflower, pinto beans and brown rice and with a large spoon put a spoonful of enchilada sauce on top and roll up by tucking all of the ingredients in and roll it up.

Add rolled tortillas to pan and bake for 30 min on 400. Add remaining enchilada sauce on top of the enchiladas after 30 min and cook for 5 more minutes. Remove from oven and top with your favorite toppings.

Here are a few of our favorite toppings:

Pico

Cashew Cream:

  • 1 C. cashews
  • 1 tea. apple cider vinegar
  • 1 tea. lemon juice
  • 3/4 tea. salt
  • 3/4 C. water

Mix in high speed blender until well blended. This is delicious and one of my very favorite foods!!!

Avocado

Fresh tomato

Mateos Salsa (from Costco)

Corn and Chile Salsa (Trader Joe’s)

This is amazing Salsa!! I hope you enjoy these enchiladas. They are a lot of work, but trust me–THEY ARE AMAZING!!

Tasty Tacos– (the hub’s fav)

2 Comments

It’s my hubby’s birthday today, so in honor of his big day, I’m posting the recipe that is his ultimate favorite taco. You will love the little bit of spicy cauliflower & chickpeas for the filling, which completely transforms the flavor that cauliflower, chickpeas and cabbage normally have. The filling is complemented with a scrumptious cabbage slaw, avocado slices (optional) and a drizzle of cashew cream. Trust me–YOU WILL LOVE IT! GUARANTEED! Please read the full recipe before cooking.

There are 3 parts to this recipe–Cabbage Slaw, Cashew Cream Sauce, and Cauliflower/Chickpea mix.

For the Cabbage Slaw:

  • 1/2 Medium head purple cabbage, sliced thin
  • 1/2 Sm/Med Red onion, sliced thin
  • 2 T. Taco Time hot sauce
  • 2 T. Honey or Agave
  • 1/4 C Lime juice
  • Salt to taste

In a small bowl mix hot sauce, honey (or agave) and juice from limes together and pour over cabbage and onion. Mix with your hands. I like to massage it in really well together. (This is actually the part that the hub’s does :). Set in the fridge until serving. This can be made a day ahead (highly recommended, but not essential, for even better flavor), as well as the cashew cream sauce, which I’ll share next.

For the Cashew Cream Sauce:

  • 1 C. Raw Cashews, boiled in water for 20 min or let sit overnight)
  • 2/3 C. Water or just enough water to barely cover the cashews (not the water that you boil the cashews in–fresh water)
  • 1 tea. Apple Cider Vinegar
  • 1 tea. Lemon juice
  • 1 tea. Nutritional yeast (optional-this makes it more cheesy)
  • 1/2 tea. Salt

Put all ingredients in a high power blender. I have a Vitamix that I love, and if you do have a Vitamix, you can skip the boiling of the cashews. It does make it a bit creamier if you boil them, but either way, it works great. Once that is blended together for a few min on high, then transfer to a container and set in the fridge. As mentioned before, this can be made the day before.

For the Cauliflower & Chickpea Filling:

Preheat oven to 425 degrees. Get out a cookie sheet pan and line it with a splat mat or parchment paper.

  • 1 head Cauliflower, broken apart into smaller pieces (not riced though–still chucky)
  • 1 can Chickpeas, drained and rinsed

Mix together cauliflower and chickpeas in a large bowl. Set aside while you make the sauce.

For the sauce:

In a saucepan on the stove heat together the following ingredients:

  • 1/2 C. Frank’s hot sauce
  • 1 C. Vegetable broth
  • 2 T. Honey or Agave
  • 1-2 T. Cornstarch

Mix together well in saucepan and cook on medium high heat until thickened. Pour on cauliflower and chickpea mixture. Mix together throughly with a spoon or once it cools enough, mix it with your hands. It just mixes better that way. Pour on cookie sheet and spread mixture out evenly. Cook for 15 min then turn and cook 10 -15 min more or to your liking. I like it a little crisp so I do 10 more min.

This is the brown rice that we use from Costco. It’s so fast to cook.

Now for the best part—- The assembly!!!

  • Corn Tortilla
  • Cauliflower/Chickpea Mix
  • Brown Rice
  • Cabbage Slaw
  • Avocado (optional)
  • Cashew Cream

ENJOY!!! YUM!!

Delicious Instant Pot Pinto Beans

Leave a comment
Delicious pinto beans with no overnight soaking needed.

You are going to LOVE these flavorful and delicious pinto beans. They are so so easy to make in the instant pot and NO SOAKING NEEDED! WOO HOO!

Ingredients:

  • 5 C. Pinto Beans, rinsed with water
  • 1/2 Anaheim Pepper or 1/2 Jalapeño Pepper
  • 1 T. Minced Garlic
  • 1 Large Onion, Chopped
  • 3 T. Cumin (I love cumin so if you don’t, add just 1 T.)
  • 2 tsp. Chili Powder
  • 2 tsp. Salt
  • 10 C. Vegetable Broth or enough to cover 1″ above pinto beans

Put a little vegetable broth in the instant pot and turn pot on the “sauté” setting. When pot is hot, add garlic and cook until fragrant (approximately 2 minutes). Add pepper and onion. You may need to add more broth here so it doesn’t burn. Sauté for approximately 5 minutes and then add cumin, chili powder and salt. Cook until you smell that luscious smell of spice. OOOOO do you smell it? I LOVE that smell.

Add beans, stir with a large spoon, and then add the broth. Stir again. Turn instant pot off and then push “manual”. Set the time to 55 minutes. When instant pot beeps and it’s done cooking for the 55 min, release the air vent out after 10-15 min. Taste beans to make sure they are spiced to your liking and add more salt if needed.

For this burrito, I layered it with mashed sweet potato, quinoa, and beans. Roll it up to eat like this. Or, to make a taco salad out of it, top with avocado, lettuce, salsa, vegan cashew sour cream, and your favorite vegan dressing. Enjoy!

I Can’t Believe It’s Not Hamburger Burrito!!

Leave a comment

This is a MUST TRY recipe. Seriously, I know I have posted about cauliflower tacos in a previously, but this is one AMAZING burrito! My husband said it gets a definite TEN! It’s that good! Give it a try and tag me in your post. I always love it when you share the recipes from my blog. It’s my kind of pay day 😆.

This recipe is adapted from Chuck Underwood’s recipe–Amazing Cauliflower Tacos, but I made them burritos. Call them what you want but I call them SCRUMPTIOUS! Even the pickiest of eaters will LOVE these. I like to double the recipe and freeze some for later. It works great!

AMAZINGLY SCRUMPTIOUS VEGAN BURRITOS

Cook time: 30 min. Prep time: 15 min. Total time: 45 min.

INGREDIENTS:

1 small head of Cauliflower

4 oz. Mushrooms

1/2 c. Walnuts (use less if watching fat intake)

2 T. Soy Sauce

1 tsp. Chili Powder

2 tsp. Ground Cumin

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Pepper

1/4 tsp. Salt

Uncooked flour or corn tortillas, cooked on a griddle.

INSTRUCTIONS:

Preheat oven to 400 degrees.

Lightly pulse mushrooms in food processor until you have a nice consistency.

Pulse or chop walnuts to the same consistency and mix in a large bowl.

Remove the core and leaves of hour cauliflower and cut into small pieces.

Pulse cauliflower in food processor to a nice consistency and add to bowl.

Now you should have cauliflower, walnuts and mushrooms in the same bowl. Mix together well.

Add soy sauce and mix.

Stir in spices and mix well, making sure everything is mixed thoroughly.

Spread mixture onto a parchment lined baking sheet and bake for 30 min, stirring after 15 min. Mixture should resemble lower pic.

Put mixture in flour tortilla, add black beans or pinto (see recipe below), salsa, avocado, lettuce, vegan sour cream,

For the Beans:

INGREDIENTS:

2 cloves garlic

1/2 jalapeño

1/2 c. Onion

1 tsp. Cumin

1/2 tsp. Chili Powder

Salt to taste

2 cans Black Beans (or 1 can pinto and 1 can black)

DIRECTIONS:

Sauté garlic in a tiny bit of water until fragrant and then add onion, jalapeño, cumin, chili powder and salt (start with 1/2 tsp).  Sauté until fragrant.  Add beans and you can leave them as is or you can smash them a bit, either way is delicious.

Enjoy!!