2016.03.05 Enchilada; Asparagus, Onions, Mushrooms, Green Chile Sauce

2016.03.05 Enchilada; Asparagus, Onions, Mushrooms, Green Chile Sauce



Shopping Cart (Products are suggestions, substitute per need\want):

1 package Trader Joe's, asparagus saute with onions & mushrooms
1 package Seeds of Change, quinoa, brown & red rice with flaxseed
1 package Soft flour tortillas
1 package Frontera Green chile enchilada sauce with roasted tomatillo + garlic
1 8 oz. package Daiya cheddar style shreds
(plus anything missing from the staples list)

Fridge/Pantry Raid:

Whole Foods 365 Chipotle chile crushed
Whole Foods 365 Extra Virgin Olive Oil

What to do:

Skillet - 

1. Separate the asparagus stalks from mix and saute in 2 tablespoons of olive oil until soft.
2. Add rest of saute mix, 3 tablespoons of olive oil, and saute until tender.
3. Add quinoa, brown & red rice with flax seed packet.
4. Add three tablespoons of water.
5. Add 1/2 tablespoon of Whole Foods 365 chipotle chile crusted.
6. Cook all  until well heated.

Oven - 

7. Pre-heat to 350 degrees
8. Brush tortillas with oil.
9. Place saute mix on each tortilla and sprinkle with cheese
10. Roll each tortilla and place in oven pan.
11. Pour green chile enchilada sauce over tortillas.
12. Sprinkle cheese generously on top.
13. Cook in oven for 25 min.

Plating:

2-3 enchiladas on each plate
top with vegan sour cream
top with avocado slides

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