I made this recipe up to try to make something that I know my husband would like that was also vegan. It turned out pretty spicy, so I would season it differently next time. You can season it however you want with whatever you like though.
Ingredients: (this serves 2)
2 TBLS Olive Oil
1/2 eggplant
1 zucchini
1 yellow squash
1 can black beans
4 corn tortillas
enchilada sauce
1/4 teas garlic powder
1/4 teas chili powder
1/4 teas cumin
sea salt
Cheese (or vegan cheese if you want this to be a vegan recipe)
Sour cream or vegan sour cream
Directions:
In a skillet, over medium heat, cook diced eggplant, diced zucchini and squash. Add seasonings (to taste) and enchilada sauce. Make sure you don't cook the veggies so long that the eggplant gets mushy.
Heat black beans in a separate pan
Heat tortillas (microwave works fine)
Place 1 corn tortilla on a plate, layer with sauce and veggie mixture, top with black beans, cheese, and then another layer of tortilla, veggies and beans and cheese. Melt cheese slightly in oven or microwave. Then top with sour cream and serve.
Ingredients: (this serves 2)
2 TBLS Olive Oil
1/2 eggplant
1 zucchini
1 yellow squash
1 can black beans
4 corn tortillas
enchilada sauce
1/4 teas garlic powder
1/4 teas chili powder
1/4 teas cumin
sea salt
Cheese (or vegan cheese if you want this to be a vegan recipe)
Sour cream or vegan sour cream
Directions:
In a skillet, over medium heat, cook diced eggplant, diced zucchini and squash. Add seasonings (to taste) and enchilada sauce. Make sure you don't cook the veggies so long that the eggplant gets mushy.
Heat black beans in a separate pan
Heat tortillas (microwave works fine)
Place 1 corn tortilla on a plate, layer with sauce and veggie mixture, top with black beans, cheese, and then another layer of tortilla, veggies and beans and cheese. Melt cheese slightly in oven or microwave. Then top with sour cream and serve.
YUM
RSS Feed