Red Chard Enchiladas

Red Chard Enchiladas

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Add the flour, chili powder, and chilli (if you like heat), stirring constantly so the spices don’t burn! Cook for a few minutes to meld the flavors. Toss in your tomatoes, salt, and cumin.  If your sauce is too thick, you can stir in tablespoons of water at a time until the desired consistency is reached. Simmer on low for at least 10 minutes & add salt if desired. 3.  Mix your prepared rice & 1 cup of enchilada sauce, stirring to coat each grain. Working from the bottom, put a large spoonful of your beans & a large spoonful of your rice. Top with the remaining enchilada sauce, sprinkle with your favorite vegan cheese (if desired).  Pop it in your pre-heated oven until your cheese is melted. Share this:PrintEmail Pin ItShare on TumblrDiggLike this:Like5 bloggers like this. Love the fact that you used chard instead of tortillas! I love using healthy green-leaves for wraps. Notify me of new posts via email. May I help you find something? I'm Elisa - a hopeless FOODIE romantic. We are what we eat - so let's get on the right track together & discover how delicious REAL food is! I was raised a vegetarian and have since turned the paged to veganism and had to adapt to a gluten-free diet. Don't let the "V" word scare you off - all I ask is for you to have an open mind (and mouth) and give healthy a try. I will show how you can transform any recipe into a healthy, nutritious, and delicious meal you and your family will love. Take a different path for yourself....

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