Plant-Based Enchiladas (*gluten-free)
When you get bored with the same old go to recipes...try adding this one to your meal plans. We've tried a few different fillings and it comes out amazing every time because this sauce...this sauce is so freaking good! Both of the very opinionated and picky teens devoured it.
Here's how we make them...
2 TBSP olive oil
2 TBSP gluten free all purpose flour
3 TBSP chili powder
2 TBSP nacho nutritional yeast (or regular if you can't find nacho)
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp oregano
pink Himalayan sea salt
2 cups vegetable stock
Warm olive oil in small sauce pan and whisk in flour until well combined.
Add all of the seasonings and mix well.
Slowly pour in vegetable stock, whisking continuously until all of the lumps are gone.
Simmer 10 minutes stirring frequently.
8 Siete Almond Wraps
1 can of black beans or refried beans or 1 lb of beyond ground beef or 2 cups of lentils (basically your favorite meat substitute)
2 TBSP Taco seasoning
2 cups of spinach
2 cups of shredded vegan cheddar cheese (we like VIOLIFE)
Preheat the oven to 375 degrees.
Cook your filling to your liking. I like to add some diced onions and diced bell peppers. Mix in your taco seasoning and set aside.
Place your first Siete almond wrap at the edge of a glass baking pan. Fill the center with 2 TBSP of your filling and top with spinach. Roll shut like a burrito and place the seam down. Repeat with remaining 7 almond wraps so they're packed tightly against each other and fill the dish.
Pour the enchilada sauce over the top.
Sprinkle with cheese and cover with foil.
Bake for 25 minutes. Remove foil and bake an additional 10 minutes to really melt the cheese.
Remove from the oven and allow to cool for 10 minutes before serving.