Protein powerhouse enchiladas with an amazing homemade sauce! Each enchilada boasts a whopping 20 grams of plant-based protein (all from non-soy sources!)
For the enchilada sauce:
Ingredients:
- 1 onion
- 1 red bell pepper
- 15 oz. can black beans
- 15 oz. can garbanzo beans
- 1/2 cup hemp hearts (I use this brand)
- 1/3 cup nutritional yeast (I use this brand)
- 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:
- Dice onion and bell pepper.
- In a large skillet over medium heat, saute onion and bell pepper for about 8 minutes.
- Meanwhile, dice tomatoes and rinse beans.
- Get full recipe==>>thegardengrazer.com
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