At The Table: Vegan Enchiladas

There is something about sitting myself at the table, computer, tv, music and everything off, and just eating my food.  Paying attention to it and enjoying it.

My mission lately, since I have no one to entertain but myself when it comes to dinner, is to eat at the table, with a fork and knife, and make it a REAL meal.  That’s the other part of being at a table, I feel like I need to eat a real meal, which is good, since cooking for one means I get lazy and eat bowls of cereal or pb & j. (hah)

(Please excuse the bad colors, but enchiladas always look kinda ick in pictures!)

It makes me wonder though, with our lives being so busy, how many of us take the time to sit at the table, with a napkin and silverware, and eat and pay attention to our food?  I know I am guilty of distracted eating so many times since cell phones were invented, and have realized how much I enjoy just eating a meal, either by myself or with friends and family.

So on Friday night, because I’m so exciting and stayed in to…basically cook dinner for just myself…and made some vegan enchiladas on the fly.  Here is my makeshift recipe if you’d like to try them!

Vegan Enchiladas

Ingredients:

  • 6 Whole Wheat Tortillas
  • 1 Bottle Trader Joe’s Enchilada Sauce
  • 1/2C Daiya Cheddar Cheese
  • 1-2T Olive Oil
  • 1/2 onion, chopped
  • 1 dozen spears of asparagus, halved
  • 8-10 mini portobello mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 medium yellow squash, diced
  • 1 can Pinto beans, washed and drained

Directions:

1. Preheat your oven to 350*F.  In a large pan on low-medium heat, add the olive oil, onino and bell pepper slices.  Cook until just starting to heat through.  Add in the asparagus spears, mushrooms, and squash until everything is heated but not thoroughly cooked.

2. Add in pinto beans and 1/3C enchilada sauce to the vegetable mix.  Heat through then remove from heat.

3 . In a 9×13 pan, sprayed with cooking spray, lay out a tortilla.  Scoop desired amount into the tortilla and roll.  Continue this until all the tortillas are filled or you run out of the vegetable-bean filling.

4.  Top the enchiladas with just enough sauce to coat it, then spread the Daiya cheese over all of them evenly.

5. Cover the pan with foil and bake in the oven for 25-30 minutes, or until the cheese melts and tortillas start to bind together.

6. Let cool for a few minutes then serve with more sauce if desired or a tossed salad.

Enjoy!  I hope your weekend is going well!

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12 Responses to At The Table: Vegan Enchiladas

  1. Those actually look quite delicious :) I bet the husband would love them since he’d pretty much eat beans in any form!

    • Melissa says:

      Let me know if you try it…and I’m sure you’ll get much better pictures. :) I wish I had used black beans though…they have a stronger flavor to me.

  2. Amanda says:

    Those enchiladas look delicious! I could make them gluten-free with some corn tortillas. I love veggie enchiladas and haven’t made them in a while.

    • Melissa says:

      Oh, it would definitely work with corn tortillas, I would just make sure to use a tad more sauce since those tortillas tend to dry up faster!

  3. I’m totally guilty of distracted eating. Thanks for the reminder! Those enchiladas look yummy!

  4. Allison says:

    Yum! I’m loving Mexican style dishes lately and these sound fabulous but with the addition of some ground turkey for me, a non-vegan :P

  5. Emily @ NewlyWife says:

    Those enchiladas sound good! I am totally guilty of not eating at the table and being distracted to the point that I scarf down the food.

  6. Amy says:

    It is so important to sit down at the table and eat a proper meal. Ever since I can remember my family has sat down nearly every night to dinner together. It got harder when we all went to university and got jobs that required night time work but most nights we still make it happen. Even though I now cook for myself and my family cook separately we try to make it happen.
    When I eat by myself I still try to make each meal an event because otherwise I find my attention wandering from my food and I over eat and then keep looking for food as I haven’t been aware of my meal and my satiety levels. I think this is something that society really needs to relearn.
    PS. Those enchiladas look great :)

  7. These look sooooo good! I want to make these! But with real cheese. :) That was the one thing I couldn’t substitute during my two vegan weeks!

  8. I love enchiladas, but you’re right…they never photograph well! Oh well-still taste wonderful!

    I try to be mindful of slowing down and enjoying a meal but I admit, when Ryan’s gone, I definitely eat in front of the computer! Bad habit!

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