Fruit and Veggies monday! Veggie enchilada!
In Sweden we have a magazine called Vegourme and lately, they really stepped up their game.
We have been trying so many different recipes in that magazine and we are not even halfway through since there is always 60+ recipes in it.
So yesterday we made this delicious veggie enchilada and I really wanted to enter them into @lenasveganliving #fruitandveggiesmonday
Since they are packed with veggies I think it would be a great contribution.
I come to think of just now that it would be fun to take a photo of how they look in half but oh well. I remember it next time ;)
Making food like this really gets me thinking. It is possible to stay healthy and to eat good food without having to eat meat, dairy or eggs. And sometimes I really wonder why people feel the need to do it.
I know myself that it's almost always about comfort and the feeling of not having time to make a change in the diet.
The thing is if you make a small change step by step you will soon notice that you are not missing out on anything.
You will start to see all the great options that are out there and slowly it will become the new standard. All you need to do is begin somewhere.
Well now to the enchilada - Packed with sweet potato, black beans, and rice.
These two are really filling and enjoyable to eat. You get all you need at once.
I'm still trying to find my style when it comes to shooting food. This is a lot harder than it looks :D
8 tortilla breads
2 deciliters of uncooked rice (We used brown rice)
1 large sweet potato
1 yellow onion (chopped into tiny bits)
3 garlic cloves
1 package of black beans (around 400 grams)
1 red paprika (chopped into tiny bits)
1 red chili (chopped into tiny bits)
2 dl of fresch koriander
400 grams of crushed tomatoes
- Put the oven on 225 degrees celsius and boil the rice
- Peel the sweet potato and boil until soft. Chop it up into small cubes when boiled
- Put some oil into a frying pan, fry the onion and garlic until soft.
- Add the paprika and chili, fry until soft.
- Add the potato, black beans, and rice. Fry for a minute and add the dry spices to taste.
- Add the coriander and stir.
- Wrap the filling in the bread. Fold in the sides and place in an oven safe tray.
- Pour the chopped tomatoes on top
- Put into the oven for 15 minutes until it gets a nice color.
Serve with a salad.
This is healthy, yummy and fairly quick to make. It is a few different steps but it all went quite fast and it's a great week dinner.
Do not forget my #veganbakingcompetition
You have until Thursday to apply with a delicious entry! You find everything you need to know here: https://steemit.com/vegan/@nicoleslife/new-competition-veganbakingcompetition
If you liked this post and want to read more then feel free to visit some of my other posts :)
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Lots of love to you all / Nicole <3