Tuesday, February 4, 2014

Vegan Enchilada Recipe

I recently discovered a terrific site, Recipe-To-Make.com, Recipes To Make Delicious Food.

But wait, let me back up ...

I love trying foods from different countries. There are unique flavor combinations to intrigue my taste buds and ingredients which I might not otherwise try out. I also believe that experiencing foods from around the world helps give us an appreciation for other cultures.

So back to my recent discovery, Recipe-To-Make.com, Recipes To Make Delicious Food.

This site is very simple in design. The main page lists thumbnails of delicious dishes from around the world. The countries are in alphabetical order which makes it easy to browse. The left sidebar shows how many recipes are featured for each country. I found recipes from Brazil, France, and Vietnam.

If you'd rather just look at collections of recipes, like sandwiches or pies, you'll find those categories in the left sidebar as well.

Quite a few of the recipes are vegetarian/vegan. All of them look fabulous!

The kind owner of Recipe-To-Make.com, Recipes To Make Delicious Food has generously agreed to allow me to republish a recipe for you. I hope you enjoy it!

Vegan Enchilada Recipe

Corn tortillas stuffed with a vegan filling

Vegan Enchilada Recipe

Vegan Enchilada Recipe Ingredients:

1 block firm tofu, drained and cut into 1/2 inch pieces
1 can black beans, drained and diced
1/2 onion, diced
1 zuchinni, grated
2 carrots, grated
1 can black olives
1 can enchilada sauce
3/4 cup water
10-12 flour tortillas
dairy or vegan cheese crumbles

Vegan Enchilada Recipe Directions:

Add water to enchilada sauce and stir until well combined.

Using a food processor for quickest results, dice the carrots, zucchini, olives and onion. To this mixture add half the enchilada sauce and water mixture, diced tofu and black beans and combine well.

Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each flour tortilla. Wrap and place in a baking pan.

When the pan is full, spoon half of the leftover enchilada sauce on top of the wrapped flour tortillas - be sure to get all the edges! Sprinkle the top with cheese if desired.

Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking.

Find the original recipe HERE.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Sneak Peek: Want to change the world? Join us tomorrow for another thrilling challenge.

Image and recipe courtesy of Recipe-To-Make.com