Monday, November 26, 2018

Protein Monster Vegan Enchiladas

Protein powerhouse enchiladas with an amazing homemade sauce! Each enchilada boasts a whopping 20 grams of plant-based protein (all from non-soy sources!)


You’ll Need:


  • 1 onion
  • 1 red bell pepper
  • 15 oz. can black beans
  • 15 oz. can garbanzo beans
  • 1/2 cup hemp hearts
  • 1/3 cup nutritional yeast
  • 3 roma tomatoes
  • 2 tsp. cumin
  • 1 tsp. smoked paprika
  • Salt to taste
  • 6 large tortillas
  • Optional: spinach, chipotle, garlic

For the enchilada sauce

  • 3 cups organic low sodium vegetable broth
  • 1/4 cup tomato paste
  • 1/4 cup all purpose flour (or gluten-free flour)
  • 2 Tbsp. olive oil
  • 2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • Salt/pepper

Optional: cayenne pepper, ground chipotle, smoked paprika, etc.

Instructions:


  1. Dice onion and bell pepper.
  2. In a large skillet over medium heat, saute onion and bell pepper for about 8 minutes.
  3. Meanwhile, dice tomatoes and rinse beans.
  4. When onions are tender, reduce heat and add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, garbanzo and black beans. Stir well. Heat for 4-5 minutes then set aside.
  5. Prepare the enchilada sauce. (*Directions below if needed.)
  6. Preheat oven to 350.
  7. Get full recipe==>>thegardengrazer.com