Vegan enchiladas


  • Tortilla


  • 1 – 8 oz can diced tomatoes
  • 2 cups lettuce
  • 3 dried chili peppers
  • 1 carrot
  • 1 teaspoon of cumin
  • 1/2 teaspoon paprika


  • 1 large potato/3 small potatoes roughly diced ( peeled if you prefer)
  • 1/2 cup black beans
  • 1/4 cup lentils
  • 1/4 cup pinto beans
  • 1/2 teaspoon amaranth
  • 1 teaspoon millet

Cheese crumbles topping:

  • 1/8 cup cashews
  • 1/4 cup almonds
  • 1 tablespoon nutritional yeast


  1. Prep the bean filling.  Add the beans and grains to a crock pot with 3 and 1/2 cups of water on high for 3-4 hours. Check periodically to make sure there is enough liquid to prevent burning. Allow to cook until there is a small amount of a thick liquid and beans a soft enough to eat.
  2. After the bean filling is cooked, place the diced potato in a pan with olive oil and cook thoroughly.
  3. While the potatoes are cooking add sauce ingredients to a blender and blend until smooth.
  4. Assemble your enchiladas and allow to bake for 1 minutes at 30 degrees.
  5. Mix the cheese crumble in a blender and sprinkle on the enchiladas after they are down baking.

    Note: I also really like sautéed spinach or greens with garlic or parboiling them in veggie broth as an additional filling.

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