Sunday Recipes: Veggie Enchiladas

I was in charge of family dinner night, so I took a stab at whipping up some enchiladas. Here's the recipe for roughly 8 enchiladas.

Ingredients (makes 8 enchiladas):

- 1 onion chopped

- 1 bell pepper chopped

- 2 garlic cloves minced

- 1 can black beans rinsed and drained

- 2 small green chili peppers minced

- 1/2 cup of roasted corn

- 3 Tbsp olive oil

- 1/2 cup minced cilantro

- 2 Tbsp taco seasoning

- 1/2 cup enchilada sauce

- salt to taste

- 3/4 cup shredded Mexican cheese blend

- 8 6" tortillas warm

Preparation:

1) Heat olive oil in a pan and saute the onions and bell peppers for 3 mins.

2) Add in the garlic, black beans, corn, chili peppers, and cilantro to the onion and bell pepper mixture and let them cook.

3) Season the mixture with taco seasoning and set on low heat to cook for 2 mins. Add some salt if needed (optional based on the taco seasoning).

4) Take a warm tortilla and spoon the seasoned vegetable mixture in the middle. Roll the tortilla and place it seam side down in an oven-safe casserole dish. Repeat this step with the rest of the tortillas.

5) Top the rolled and stuffed tortillas with enchilada sauce and cheese.

6) Bake in the oven at 350 degrees for 20 minutes or until thoroughly cooked and serve.

We enjoyed ours with a side of fresh avocado and tomato slices.

Sunday Night Dinner: Quinoa Stir-Fry with Kale

Qunioa? Kale? Talk about a meeting of the power foods! I also finally got to pan fry tofu so that it has the crispy on the outside texture. As a vegetarian, this is a huge coup! Here's the recipe:

Ingredients (serves 2 really hungry people or 3 lightly hungry people):

- 1 cup uncooked quinoa

- 2 cups of water

- 1.5 cups of tofu cut into cubes

- 1 cup of frozen peas and carrots thawed

- 2 cups chopped kale

- 4 Tbsp vegetable oil

- 3 Tbsp soy sauce

- salt to taste

- 2 tsp red pepper flakes 

Preparation:

1) Rinse quinoa thoroughly. In a pot, lightly roast the quinoa in a drizzle of olive oil. Add 2 cups of water to the lightly roasted quinoa and cook for 15 mins. Set aside once cooked.

2) While quinoa is cooking, place the tofu cubes on 2 sheets of paper towels, drizzle all sides lightly with salt, and let blot for 15 mins. The point of this is to remove the water from tofu, so use additional paper towels if necessary to blot the water.

3) In a sauce pan, heat 2 Tbsp of vegetable oil.

4) Add the blotted tofu cubes to the sauce pan and fry until golden brown.

5) Add the quinoa mixture to the tofu cubes and lightly sauté for 3 minutes on medium heat and set aside.

6) Add 2 Tbsp of vegetable oil to a Wok and heat. Add kale, peas and carrot mixture, and cook for 2 - 3 mins or until kale is wilted but still dark green.

7) Add in the quinoa and tofu mixture to the veggies and stir fry for another 3 mins on low heat

8) Add in the soy sauce and toss lightly on low heat.

9) Add salt and pepper flakes to taste.

10) Serve topped with a little bit of Sriracha sauce for some extra kick and done!