Enchilada Night!!

Holy enchiladas! This meal was delicous, healthy-ish, and cheap- my three favorites!! A great one-dish meal full of beans and veggies! It also meets the needs of the Eat To Live eating plan, especially if you use whole grain or sprouted grain tortillas. Best of all, it got a thumbs up from the 12 year-old venturing into new foods!

I am getting very interested in sidestepping store-bought foods if I can make them at home. Behold, homemade vegan enchilada sauce!!

Here it is cooking:

I poured it into a reused jar. It was inexpensive, took just a few minutes, and I know exactly what's in there...namely healthy flour, minimal salt, and no weird chemicals. I also cooked my black beans from dry, avoiding the salt content and higher price of canned beans. The refrieds can also be homemade from dry pintos, but I ran out of time for that this round.

Here's the meal assembled:

It's basically tortillas (any kind), with layers of sauteed onions, chopped bell peppers, refried beans, salsa, tomato, black beans, and the enchilada sauce. Baked for about 25 minutes.Yum!!

Currently reading and loving, from my local library: