Thursday, January 20, 2011

Dairy Free Bean Enchiladas

Here is a great recipe we tried...a twist on an old favorite, that was usually loaded with chicken, cheese and sour cream.

(from Original Fast Foods)
To make the home made beans (soo easy):
1 bag dried pinto beans (or black)
Enough water to cover the beans
1 large onion chopped (i use dehydrated)
2-4 T. fresh garlic, minced
1-2 t. sea salt
1 herb boquet made from parsley, thyme, rosemary, and bay leaves.

Soak your beans of choice overnight then drain and rinse. Place beans in slow cooker with onions, herbs and garlic. Cover with water by at least 2 inches. Cook for 8 hours, adding water as necessary. After beans are cooked remove herb boquet, pour off any remaining water and reserve for blending. Place half the beans in a blender and blend until smooth. Add reserved cook water as needed. Return blended beans to slow cooker and mix well. That's it for creamy beans.

I made the beans a few days a head of time and just had them in the fridge:

We made ours with a white sauce, but you can do red too. Here is a recipe for both:
White Sauce:
2 21 oz. cans coconut milk
1-2 C. cilantro, chopped
1/2-1 jalepeno pepper
2 cloves garlic, peeled
1-2 limes, juiced
1 pinch salt
2-5 T. ultra gel (or any other grain-based thickener)
Combine all ingredients except thickener in blender and blend until smooth. Bring to a slow boil and then simmer in a sauce pan until sauce is slightly thickened (said to do it for 30 minutes, but don't think I did it that long). Add thickener until desired thickness is achieved.

Red Sauce:
4 1/2 C. water or vegetable stock
1 8 oz. can tomato paste
1 C. celery, minces
1 1/2 t. cumin
1 t. coriander
1 t. garlic powder
1/2 t. dry mustard.
Combine water and tomato paste in saucepan on medium-high heat, and whisk until smooth. Add remaining ingredients and mix well. Reduce heat to medium low and cover and allow to simmer for 30 minutes. Stir occasionally.

Once your sauce of choice is done, build your enchiladas
Burrito Enchiladas:
10-12 corn tortillas
1 batch creamed beans (i had left overs which the kids ate for lunch today with avocados and sea salt)
1 lb. sliced mushrooms
1 onion, chopped
1/4 C. vegetable broth
1 bunch green onions
1 C. frozen corn kernels
1/2 C. olives
Saute onion and mushrooms in vege stock and set aside. Pour some enchilada sauce to cover the bottom of your 13x9 pan. Dip a tortilla in warm sauce and put in pan with some veggies and beans. Rolls up and place seam side down. Pour remaining sauce over tortillas. Sprinkle with green onions, corn and olives (or whatever you want..we added cilantro and skipped the green onions).
Bake at 350 for 45 minutes. Serve with fresh salsa, guacamole and of course a salad that takes up most your plate. (I did also make some brown rice for the kids...but they didn't really eat it).

Everyone loved this except for Tyler (who is 2). He just ate rice and some veggies. David was the only one who missed the cheese..but he said not very much! Sorry for no picture! Guess we ate it too fast before I could snap a pic!

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