Vegan Adventures: Chile Verde Enchiladas
Its safe to say that most of December late night were spent making delicious Vegan recipes to a bottle of wine with my favorite Phoenix people. Here is one of my favorites -so so good!!
Recipe courtesy of Elizabeth Villalba
Serves 2-4 people
Corn tortillas, mushrooms,avocado, 1 onion, 2 bell peppers, green enchilada sauce (you may use canned or see below for sauce recipe), Daiya pepperjack cheese, and Tofutti sour cream.
- Preheat over to 350 degrees
Chop bell peppers into long pieces as well as mushroom and onion.
- Sautee the vegetables with a few big drops of coconut oil, garlic, salt and pepper until onions are When the onions , grab your deep dish and tortillas
To make Green Chile Enchilada Sauce you will need:
10 green tomatillos, 3 gloves of garlic, 1/2 onion, peppercorn, salt, and cilantro.Boil 4 jalapeños and about 10 green tomatos in water until soft. When soft, grab a blender and put in all in, add 2 teaspoons of whole cumin, 3 cloves of garlic, 2 chunks of onion, cilantro, whole peppercorns, about half a tablespoon, and salt to taste.. blend and there you have it homemade green salsa!