Saturday, January 24, 2009

Delicious and Nutritious

So some of you might know that I became a vegetarian last year. In fact it's been almost 9 months now and I can honestly say that I feel better than I have ever felt. I have also just recently learned that I am allergic to soy so it has been an adventure to cook vegetarian without the aid of soy "fake" meat or products.

Last week I attempted a Vegan Lentil "meat"loaf. If it sounds disgusting...well it was! I didn't take any pictures but I should have. I did, however, help to make some incredible enchiladas (my own creation) that I would love to share with all of you.

If you are counting your calories this is a great Mexican dish you can enjoy plenty of.

Vegetable Enchiladas

1/2 sweet potato
1 small onion
3 cloves garlic
1 bag frozen corn
1 can diced tomatoes
1 can kidney beans or black beans drained and rinsed
chili powder
salt and pepper to taste
whole wheat tortillas
1 can enchilada sauce (try Trader Joe''s sooo good)
1 can chopped green chili (or the real thing if you are in NM)

Saute the onion, garlic and sweet potato (all three cut very small)in medium sauce pan
add diced tomatoes, beans and corn to pan. Simmer on medium heat and add chili powder and salt and pepper to taste. Cook until a thick consistency and most of the tomato juice has cooked out.

In a casserole dish prepare enchiladas with the filling. Once all the tortillas are filled top with enchilada sauce and can of green chili.

Bake at 375 for 25 minutes

Serve with fresh salsa and enjoy!

The best don't need cheese or sour cream and you'll get plenty of healthy yummy veggies.

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