Because food tastes better with a pinch of sōl.

Vegan Enchiladas

I bet you're wondering why in the world I'm putting vegan recipes up on APS. To be honest, if you asked me 3 months ago what recipes I had planned for the summer, I would have probably been telling you about my grilled teriyaki salmon, my roasted walnut and cranberry chicken salad, my seafood & corn chowder or my sweet and savory pulled pork tacos. But somewhere along me cooking some of these yummy meals and typing up the recipes to share with you all, I decided that my body needed a break from processed meat, seafood and dairy. So, here I am. :)  

Ever heard the story of Daniel in the lion's den? That same Daniel abstained from eating meat and wine for 3 weeks in observance of Passover and the Feast of Enleavened Bread and was a vegetarian for most of his life. During his fast, Daniel only ate vegetables, fruit and water. Nowadays, people observe this same fast throughout different times of the year in search of a strengthened spiritual connection with God. The first time I heard of this fast was when I was about 14 or 15 years old via my father. He decided to do the fast for 21 days just as Daniel did. By the end of the fast, my dad was so excited to eat meat and dairy again that he made a HUGE ordeal out of it. He had my mom cook him all his favorites: bbq chicken, ribs, mac and cheese and some choice veggies. He took his first bite and had the most disgusted look on his face - which was extremely weird because my mom is the best cook these streets have EVER seen. After much trial and error we learned that he had completely lost his appettite for meat (and we found out later that his body also developed trouble digesting said food properly).  He's been a vegetarian ever since. 

Throughout my teenage years, my father never ceased to tell me how terrible meat (both processed and unprocessed) was for the human body. I remembered  being lectured time and time again about how the meat products I had grown up eating, were the causes of so many illnesses that plagued my family. He argued that if we cut out processed foods and meat that diseases like hypertension, cancer and diabetes (which all run heavily in my family) would be eradicated. Over and over he urged me to switch to an all natural lifestyle. Butttt I'm hard headed and sometimes I think I'd rather learn things the hard way, not exactly sure why but c'est la vie. Any who, fast forward about 10 years to the present and lately there's been a lot of discussion around possible links between the meat/dairy industry and common diseases. While I can't definitively tell you that eating these things while cause you to have diabetes, high cholesterol, etc. I CAN say that there's plenty of research that suggests that fruits and vegetables may help lower one's risk of attaining various cancers and can help reverse the effects of diabetes. So I figured, why not give if it a try...for a little while anyway. 

If you've been following me on Instagram or Facebook, you know I am an occasional restaurant eater and the majority of my meals come directly from my kitchen. Well this vegan diet is no different! I have been researching foods and experimenting with different tastes so that I can share them with my APS family. This first vegan recipe is sure to leave you satisfied and it's super yummy. For this recipe I used "beefless" ground beef and dairy free cheese (I found some at my local Trader Joe's) to give me the healthier meal I wanted without sacrificing any of that authentic enchilada taste . Check out the recipe below and let me know what you think in the comments! As always soulmates, happy eating :) 

Steps

  1. Preheat oven to 375 degrees.
  2. Pour vegetable stock into a saucepan and heat on medium heat. Whisk in corn starch thoroughly. Add oregano and parsley. Add a pinch of salt and pepper. 
  3. Bring sauce to a boil then reduce heat and let sauce simmer. 
  4. In a sauté pan on medium-high heat, add onions and 2 T garlic. Sauté until onions become translucent. Add beefless ground beef. 
  5. Add the following seasonings: cumin, chili powder and smoked paprika. Add salt and pepper to taste. Set aside. 
  6. In a small frying pan on medium heat, add a few tablespoons of olive oil and 1 T minced garlic. Sauté for 2 minutes.
  7. Add spinach. Toss spinach in olive oil mixture and cover. Let cook for 2 minutes. Toss/flip spinach. Cover and cook for one minute or until spinach is wilted. Drain excess water. 
  8. In a 9 x 13 inch baking pan, add some of the sauce mixture. You'll want to use enough to cover the bottom of the pan. 
  9. Layer spinach, beef, cheese and green chiles in center of each tortilla and wrap like a burrito. Place each "burrito" seam side down in the pan. 
  10. Top with remaining sauce mixture, cheese and jalapeños. 
  11. Bake 20 to 25 minutes. Let stand for 5 minutes and enjoy!

Ingredients

  • 10 Corn Tortillas
  • 2 Jalapeños, sliced 
  • 1/2 Sweet Onion, Chopped
  • 12 Ounces - Beefless Ground Beef
  • 12 Ounces - Enchilada Sauce
  • 4 Ounces - Green Chiles, Fresh or Canned 
  • 2 Cups - Spinach
  • 1 1/2 Cups - Soy Cheese Blend - Cheese Alternative 
  • 1 Cup - Vegetable Stock
  • 1/8 Cup - Non-GMO Corn Starch
  • 2 Tablespoons - Cumin 
  • 2 Tablespoons - Chili Powder 
  • 2 Tablespoons - Minced Garlic
  • 1 Tablespoon - Minced Garlic 
  • 1 Teaspoon - Oregano 
  • 1 Teaspoon - Parsley
  • 1 Tablespoon - Smoked Paprika
  • Olive Oil
  • Salt 
  • Pepper 

 

 

Before I let you go, I just want to let everyone know up front that I DO NOT intend to a vegan for the rest of my life. While that would be great for my overall health, I love seafood too much to give it up entirely. I'm going to continue to do this vegan thing for another month or so and then I will slowly incorporate seafood back into my diet. I'm hoping to keep my diet primarily plant based (somewhere between 80-90%) and to eat seafood and possibly poultry occasionally. Who knows. Wherever this food journey leads me, I'm down for the ride and I hope you are too!

Be safe sōlmates & until next time...

XOXO

Chef Ambz

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Vegan Enchiladas
For those that want a healthier version of a classic recipe without sacrificing any of that authentic enchilada taste.
Ingredients
  • 10 Corn Tortillas
  • 2 Jalapeños, Sliced
  • 1/2 Sweet Onion, Chopped
  • 12 Ounces Beefless Ground Beef
  • 12 Ounces Enchilada Sauce
  • 4 Ounces Green Chiles, Fresh or Canned
  • 2 Cups Spinach
  • 1 1/2 Cups Soy Cheese Blend - Cheese Alternative
  • 1 Cup Vegetable Stock
  • 1/8 Cup Non-GMO Corn Starch
  • 2 Tablespoons Cumin
  • 2 Tablespoons Chili Powder
  • 2 Tablespoons Minced Garlic
  • 1 Tablespoon Smoked Paprika
  • 2 Tablespoons Minced Garlic
  • 1 Tablespoon Minced Garlic
  • 1 Teaspoon Oregano
  • 1 Teaspoon Parsley
  • Olive Oil
  • Salt
  • Pepper
Instructions
1. Preheat oven to 375 degrees.2. Pour vegetable stock into a saucepan and heat on medium heat. Whisk in corn starch thoroughly. Add oregano and parsley. Add a pinch of salt and pepper. 3. Bring sauce to a boil then reduce heat and let sauce simmer. 4. In a sauté pan on medium-high heat, add onions and 2 T garlic. Sauté until onions become translucent. Add beefless ground beef. 5. Add the following seasonings: cumin, chili powder and smoked paprika. Add salt and pepper to taste. Set aside.6. In a small frying pan on medium heat, add a few tablespoons of olive oil and 1 T minced garlic. Sauté for 2 minutes.7. Add spinach. Toss spinach in olive oil mixture and cover. Let cook for 2 minutes. Toss/flip spinach. Cover and cook for one minute or until spinach is wilted. Drain excess water. 8. In a 9 x 13 inch baking pan, add some of the sauce mixture. You'll want to use enough to cover the bottom of the pan.9. Layer spinach, beef, cheese and green chiles in center of each tortilla and wrap like a burrito. Place each "burrito" seam side down in the pan. 10. Top with remaining sauce mixture, cheese and jalapeños. 11. Bake 20 to 25 minutes. Let stand for 5 minutes and enjoy!
Details
Prep time: Cook time: Total time: Yield: 4 servings