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Another wonderful recipe that I adapted from the McDougall Quick and Easy Recipe Cookbook, The Vegetable Bean Enchiladas.
Enchilada sauce. They give a recipe for enchilada sauce that calls for a can of tomato sauce. I adapted it like this:
4 roma tomatoes
1.5 cup water
1 tbs cornstarch
1/16 tsp cayenne*
2 cloves garlic
Blend all and put in sauce pan. Heat on medium until thick and put it in a jar for later.
Then make the tortilla dough. Use whole wheat flour in place of white. Let the dough set and rest while the beans cook.
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Then cook up some beans.
I used
1 cup black beans
1 onion chopped
4 cloves of garlic
1 tbs paprika
2 tsp cumin
1/16 tsp cayenne*
1 cup vege juicing pulp (optional)
2 ribs celery, chopped
1 half red bell pepper, chopped
Soak your black beans for about 4 hours.
Then mix all ingredients in a large pan with about a liter or more of water and simmer the beans until they are soft and most of the water is evaporated. Let them cool for an hour or so.
Cook up the tortillas and keep them warm in a towel.
Pour one cup of enchilada sauce in the bottom of a 9 x 13" baking pan.
Put 1/4 cup of bean mixture in each tortilla with a smear of about a tbs of seed cheese, roll up and place seam side down in the baking pan. Pour enough of the enchilada sauce over the top, and garnish with seed cheese. I managed to fit 6 filled tortillas in the pan.
Cover baking pan and bake at 300F for 3 hours.
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It came out really well. There is a pot luck next week I might make it for that.
I served it with a root salad that contained carrots, daikon radish, parsnips and red bell peppers.
I seasoned the roots with with orange water, Italian seasoning, curry powder, cumin and salt and garnished it with some long shreds of collard.
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Footnotes:
* the cayenne we have is raw and organic and has about 30,000 BTU or whatever they call the heat units. I use it with extreme caution. More can be added to the individuals dish as they like it.
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