Monday, July 28, 2014

On My Hearth: Vegetable Bean Enchiladas

I was feeling a bit under the weather yesterday, headache and tummy troubles, so I probably shouldn't have eaten Mexican food..and yet I did. And I'm happy to report that this recipe was delicious and didn't cause any further "issues" whatsoever. 'Nuff said about that!

Once again, this is from The McDougall Quick & Easy Cookbook, page 175.  The only changes I made was to use Ezekiel Sprouted Grain Tortillas; as hard as I try, I still haven't acquired a taste for corn tortillas! Oh, and I sprinkled on a tiny bit of vegan cheddar cheese. Since it was just me eating 'em, I only cooked two and saved the rest of the filling for later. Seriously, I shouldn't have been such a glutton; one enchilada would have been sufficient but they were sooo good, I couldn't help it!


Vegetable Bean Enchiladas ingredients photo 20140727_131626_zps83psxoo4.jpg

Vegetable Bean Enchiladas in progress photo 20140727_132046_zpspzugitnw.jpg

Vegetable Bean Enchiladas in progress2 photo 20140727_132519_zpsmvvdqbmp-1.jpg

Vegetable Bean Enchiladas ready to cook photo 20140727_133018_zpstlpneyus.jpg

Vegetable Bean Enchiladas plated photo 20140727_134937_zpskfnmjpq4.jpg

Now, I realize it's Monday and I should be putting up my Menu Planning post, just a little bit behind this morning. I promise I'll have it up by this afternoon. A heads up: I will be switching to a new cookbook this week: Get Healthy, Go Vegan by Dr. Neal Barnard. I love Dr. McDougall but Dr. B will always be my crush favorite plant-based doctor. *wink* I've made many of his recipes and have never been disappointed, hope you'll fee the same.

Be back later..





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