Mean Green (or, Red) Vegan Bean Enchiladas

vegan enchiladas, bean, mexican, no cheese, no meat, delicioso

Although, I do eat meat on occasion, I pretty much stopped eating it years ago. I used to be a big meat eater. To tell you the truth, the longer I don’t eat meat, the ‘ickier’ (for lack of a better word) it tastes to me. This especially goes for the aftertaste of chicken. And, I especially don’t like the taste of fish, anymore. Go figure.

I do still love cheese, but I don’t eat it anymore because it makes me feel sick to my stomach, causes sinus congestion, plugs both my ears and makes me cough up mucus. All good reasons to stop eating something you like. Remember, what tastes good isn’t necessarily good for you!

So, everything I cook I try to consciously make it no-fat including no animal products. Animal protein can cause problems like inflammation and through my own research, I feel it actually causes cancer in some of us.

You might think different and disagree about cheese and meat with me, and that’s OK, but for me there’s no meat or cheese on the menu. You can though sprinkle shredded cheese on top of the enchiladas and even put ground turkey or beef inside as a substitute for beans. No problem. I will forgive your meat eating sins if you just have to do so.

Mean Green (or, Red) Vegan Bean Enchiladas Ingredients…

  • Corn tortillas
  • Small can of mild, medium or hot green and/or red enchilada sauce (use which one you like most or do it half green and half red!)
  • Caramelized onion
  • Chopped sautéed mushrooms
  • Avocado
  • Black olives
  • Pinto beans cooked

How I prepare and cook these enchiladas…

  • Chop up and cook the onion (add mushrooms too, if you like them) in a frying pan for about five to ten minutes until caramelized
  • Heat up in the micro your corn tortillas in a tortilla warmer (You might want to heat probably about ten tortillas to begin with for about a minute and a half)
  • Set to the side
  • Get out a baking pan you might use for cookies and spray or rub a little oil on it for easier clean up later
  • Spoon or smear your already prepared beans you will use for your ‘future meat-less burritos’ in each corn tortilla
  • Add onions and mushrooms inside each tortilla
  • Fold or roll up
  • Pour red or green enchilada sauce on top (or, do it half and half!)
  • Be liberal with the sauce because it will dry up
  • You can also add a little inside the enchilada before you roll or wrap it up tight
  • Sprinkle chopped olives over all (I put black and green ones on)
  • Bake in oven at 350 degrees for about a half an hour to forty minutes
  • Blend up an avocado (or, two) in your Cuisinart©​ with a little hot sauce, garlic powder and lemon and spoon on your enchiladas before serving

Just so you know, I am not so radical I’m going to make a scene at ‘grandma’s house’ over eating her ‘real’ meat and cheese enchiladas! I will simply eat them, enjoy them (probably a lot more than mine!) and tell her how great they were! But, don’t forget we all know there will be ‘good or bad’ consequences from the food we eat, later on…

Note- before you change your diet contact your doctor.


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