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Vegetarian Green Enchiladas (easily adapt to Vegan)

Friday, March 08, 2013

My friend, Susan, hates onions with a passion. As she was coming to my house for dinner, I promised to make a meal with no onions. Also, because she so dislikes onions, she never goes out for Mexican food. It is so hard to find onion-free Mexican food in a restaurant! So I decided to make an onion-free gourmet Mexican meal.

Enchiladas were item one on my list. Despite spending over an hour reading the ingredients on every brand of enchilada sauce in two different stores, I could not find one that did not contain distasteful ingredients: monosodium glutamate, corn starch, or hard to pronounce chemical ingredients. I decided to make my own enchilada sauce from green chiles, so I selected four cans of mild roasted green chiles (chopped).

For the filling, I decided on mushrooms, red bell pepper, garlic, tofu, and organic cheddar cheese. I sauteed the veggies in earth balance organic margarine, added the tofu, and some chili powder for the filling. All I did for the sauce was to puree the green chiles. I thought they tasted awesome without any additions!

In addition to the enchiladas, I made a raw, onion-free pico de gallo (raw salsa), cooked pintos with garlic & salt in my pressure cooker for "refried" beans, made guacamole with avocados & lemon juice, and had organic blue tortilla chips on hand.

The meal was a screaming success. My guests all had seconds on something or another, and I ended up with yummy leftovers.

If you'd like to try my enchiladas, here's the recipe:

Oh! I think it is time for lunch!!! emoticon
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