|QUICK AND EASY
Vegan recipes from the goat.
2 TBSP - olive oil
1 medium onion - wedged
1 medium carrot - diced
1 can - diced tomatoes
1/2 can - black beans
1/2 can - pinto beans
1/4 cup - brown rice - precooked
1 can - chopped green chilies
1/4 cup - frozen corn
1/2 tsp - ground cumin
1/2 tsp - salt
ground black pepper to taste
1 can - green enchilada sauce
10 small - corn tortillas
In a large skillet, saute the onion and carrot for 4 - 5
minutes. Add the remaining ingredients (except the
enchilada sauce and corn tortillas). Simmer for 10
minutes or so till most of the moisture is gone. Let
cool for a few minutes so the filling won't be so hot
on your hands when you assemble the enchiladas.
Preheat oven to 350 degrees. Grease a 6" x 10" or
larger baking dish.
Warm the corn tortillas per instructions on the
package. Hold a tortilla in 1 hand over the baking
dish and spoon about 1/10 of the enchilada filling
onto it. Carefully role the tortilla and place it in the
dish. Proceed with the remainder of the tortillas.
Any remaining filling should be placed in the dish
around the enchiladas
Pour the green enchilada sauce over the enchiladas
and place the dish in the oven. Bake at 350 degrees
for 20 - 30 minutes until the sauce is bubbling.
This recipe makes 3 to 4 servings.
Scale up or down for the quantity you need.
If you have any questions or comments about the
please contact us by email.
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