hey vegan cyclist we're going to go
through a really quick super quick meal
something that you can make for your
family or for you that is delicious and
awesome
my wife she does these a lot so I'm
gonna have her kind of give you the
lowdown on what to do how to do it but i
guarantee you 20 minutes you have an
amazing dinner
let's do it alright so what is the name
of this meal what would you say anyways
um just vegan enchiladas and what's
awesome about it is that it's kind of a
one-mile thing so you can put your
veggies in the enchiladas and even your
potatoes and then it's done
so what are the ingredients that we're
going to need the whole ingredients list
flour tortillas which we used corn i
like to use flour and then for the sauce
you're gonna need to use and vegetable
broth and spices human smoked paprika
salt pepper a little bit of flour to
make it thick and you have to have
nutritional yeast because that's when
you don't have to have it but that's
what makes it taste really good and then
for the inside we like to do and we did
black beans that I've done garbanzo
beans and tofu and onions and tomatoes
and garlic and then if you want to add
veggies you can like zucchini would be
good if you want to add your broccoli
one time we did sweet potatoes and black
beans and that was really good so you
can pretty much do it however you want
alright so first things first what is
the first thing I gotta do first thing
you're going to do is cook the potatoes
and so let's take the longest so we did
them on the stove and while your
potatoes are cooking then you're going
to heat your oven to 350 degrees while
your potatoes are cooking then you can
get started on the filling and the
feeling you're gonna first get your big
pan and you're gonna heat up some oil
add some garlic and onions or tomatoes
your vegetables if you want like
zucchini and broccoli and then your
beings either black beans
garbanzo beans and so what did we do we
did tomatoes onions black beans and tofu
and sprouts and tofu that's what we did
any seasonings in that feeling yeah
you're pretty much gonna do the same
seasoning in your filling and then your
sauce so salt and pepper and garlic and
cumin smoked paprika wouldn't use chili
powder but i like to use chili powder
also and then just cook your sauce or
you're filling up until you know it
looks gonna cook me 15 minutes the next
is the soft so with the saucepan you're
going to heat up some olive oil and then
you're gonna add some like a fourth a
cup of flour and then I think the fourth
a cup also of tomato paste it really
doesn't matter i mean it's just to taste
you can add flour tomato paste and your
spices salt and pepper and then you're
cumin in your smoked paprika you're
going to cook that up for just a couple
minutes and then you're going to add
your vegetable broth so about three cups
of vegetable broth and then get that
cooking and mix it i like to use the
whisk and then that what kind of get
dick all right so we have our potatoes
on the stove we have our filling and our
sauce and so the next thing we need to
do is honestly if we have flour
tortillas would have done like normal
enchiladas and wrapped all that stuff up
and put them in the pan but we didn't
have our tortillas the corn tortillas so
my wife have thought up a real quick fix
for that we just did more of a casserole
style so you're going to do a first
layer of your sauce and then we did a
layer of corn tortillas just flat and
then we did the filling and then the
corn tortillas and then the sauce i
would recommend to roll up with the big
flour tortillas because that's going to
be easier each person will have their
own enchilada and then once you top it
with the sauce then you bake it for
maybe 10
15 minutes it's already hot it's just
kind of getting that sauce and nice and
cooked on there and then so while that's
in the oven now you can start doing your
veggies on the side whatever that is
we did broccoli and asparagus and some
onions and so just a little bit of olive
oil some salt and pepper with those and
stir-fry down because i personally don't
like the vegetables in the enchiladas
I'd rather have a homicide so now once
the enchiladas are done and you pull
those out your potatoes are done your
veggies are done you got your enchiladas
and then how do you kind of finish that
off and then you can either just chop up
some avocado or you can whip it up so
it's nice and fluffy and then just
sprinkle it with cilantro and go
it's really good it's delicious and this
way if you don't wrap it up in flower
proteins to it casserole style that's
pretty cool you could just dump it in
like a bowl and just have at it or if
you do the actual enchilada type deal
where you roll it up into flour then
might look a little better but still it
ends up kind of being the same because
it's kind of a mess just goes everywhere
but guys try this out if you have do
take some pictures send it to me on
facebook i love to see your creation of
this and what's great is that you'll
probably have left over so that makes
maybe seven enchiladas
so we usually always have leftovers you
can have for dinner again or have lunch
guys thank you so much you can cyclist
yeah
