Tofu & Black Bean Enchiladas

 

Even meat eaters will love this recipe. Enjoy this vegetarian spin a classic Mexican comfort food. Yum!

 

Ingredients

 

·        Pack of 8 white corn tortillas

·        1 pack of extra firm tofu

·        2 cups Mexican cheese

·        Chopped cilantro

·        1 fresh jalapeno, sliced

·        ½ cup chopped red onion

·        1 can no-salt black beans, drained

·        1 can of enchilada sauce (or make your own homemade enchilada sauce!)

·        Salt, pepper, cumin and garlic powder

 

Directions

 

1.        Preheat oven to 425 degrees

2.        Drain package of tofu, removing as much excess water as possible (this is important for the texture to be right). Crumble up the tofu.

3.        In a large bowl, mix the crumbled tofu, drained black beans, 1 cup of cheese, ½ cup of red onions. Add a handful of your chopped cilantro and add the spices to your liking. Mix well.

4.        Pour enchilada sauce into a bowl. Take each tortilla and fully coat with sauce. Then, fill each tortilla with the tofu/bean mixture.

5.        Place each filled and rolled tortilla into a 1 inch deep baking pan. Once all tortillas are placed with seam-side down, pour the remaining sauce onto all the tortillas.

6.        If there is any remaining mixture, sprinkle on top. Then, sprinkle the other cup of shredded cheese on top.

7.        Sprinkle remaining cilantro and sliced jalapenos on top and pop into the oven. Bake for about 20-25 until hot and bubbly and the cheese is beginning to brown.

8.        Serve with shredded lettuce and a dollop of sour cream as garnish.

 

Happy Cooking!

 

- Kat

veggie frittata

Frittata is an egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as vegetables, cheeses and meats. The dish frittata originated in Italy. It can be your main dish or a side dish. You can eat it for breakfast, lunch or dinner.

Here is a recipe for a simple vegetable frittata. You can alter the ingredients as you like, even adding meat if you fancy. 

Vegetable Frittata 

Ingredients

red onion, chopped

tomato, chopped

green onion, chopped

baby bella mushrooms, sliced 

bell pepper, chopped (any color, I used orange)  

yukon gold potato, sliced on mandolin, then cut 4 ways

spinach, chopped

6 organic eggs, equal parts egg whites

grapeseed oil

fresh ground peppercorn + sea salt to taste

shredded cheese (any kind, I used mexican shredded cheese blend, about 2 tbsp)

Directions 

1. Preheat oven to 375 degrees F.

2. In a large pan, set to medium heat, drizzle grapeseed oil into pan. Add all veggies except for spinach.

 

3. Sauté all the veggies for about 5-7 minutes, until tender. Add spinach and sauté for a couple more minutes. Set aside from heat.

4. In a large mixing bowl, whisk the eggs and egg whites added salt + pepper to desired taste.

5. Pour veggies into egg mixture. Then pour eggs and veggies into a round ceramic baking dish.

6. Sprinkle cheese on top and pop into the oven for 25 minutes. 

7. Let it cool for about 5 minutes and serve. 

I had a slice of the frittata with a smoked salmon salad for lunch, great combination! 

 Happy cooking!

-Kat