Monday, July 19
And it begins . . .
This is the first post of what I hope will become a tool to share our love for food and attempts to appease a family with dairy and soy intolerance, Gout, Hypothyroidism, and particularly picky palates. We choose to approach our diverse needs with a plant based cuisine that is fun and family friendly, and gets the kids involved!
Last night we made black bean and sour cream enchiladas! Here is the recipe
3 tablespoons olive oil
3 or 4 chicken cutlets - We used Gardein brand "chicken" cutlets
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
dash of black pepper
1 can black beans, rinsed and drained
1 small can diced green chiles
3 tablespoons fresh, chopped cilantro
1/2 teaspoon sea salt
1 can green enchilada sauce
1 package large flour tortillas - We used locally made Carmen's corn tortillas
Up to 12 ounces sour cream - We used Tofutti "better than sour cream"
Up to 16 ounces of your favorite shredded cheese -We used Daiya shreds
This recipe takes hardly any prep, and it is SO good!
1. Put the olive oil in a large skillet. Saute "chicken", onions, cumin, coriander, cinnamon, chili powder, and black pepper at medium heat for about 6-7 minutes or until onions look pretty soft. Remove from heat, and add beans, green chiles, cilantro, and sea salt.
2. Grease a large baking dish with olive oil or Earth Balance, and pour half the can of enchilada sauce on the bottom of it. Lay out a tortilla, and spread about a tablespoon or so of sour cream, then add some beans and chicken mixture, and fold up, enchilada or burrito style. Place in prepared dish, and repeat with tortillas until there is no mixture left.
3. Once dish is filled, pour the rest of the can of enchilada sauce and 3/4 of the cheese on top. Cover and bake 30 minutes at 375 degrees. Uncover, add the rest of the cheese and bake an additional 5-7 minutes, until lightly browned on top. Serve with more cilantro and sour cream on top, if desired.
It filled my large casserole dish and we had enough leftovers for lunch. They were delish!