How to Make Plant Based Enchiladas
The Dancing Vegan
Enchiladas served w/Rice & Lentils
Ingredients:
Enchiladas-
Olive Oil
Tortillas
3 Carrots
2 Potatoes
1 Yellow Onion
4 Tomatoes
2 Types of Dried Red Chilis
Garlic
Salt
Paprika
Chili Powder
Black Pepper
Lentils-
Green Lentils
Garlic
Yellow Onion
Salt
Pepper
Spanish Rice full recipe:
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Easy Green & Red Enchiladas | Vegan Oil Free
Get this recipe and others in our BRAND-NEW YouTube Cookbook!
Enchiladas can seem overwhelming to put together but they are actually so easy! It's as easy as blending together a quick sauce, sautéing the fillings, rolling, and baking. Check out this video to see how we make vegan red enchiladas, green enchiladas, layered enchiladas, and rolled enchiladas all plant-based and without oil! They are extremely delicious and flavorful and the perfect dish to take to a party to impress your friends and loved ones.
Here is the red enchilada sauce recipe!
3-4 tomatoes, chopped
6 garlic cloves
1 teaspoon oregano
1 teaspoon cumin seeds
1 tablespoon apple cider vinegar
1 white onion
5 guajillo chiles
6 Mexico chiles (
6 Japones chiles
6 Pasilla-Ancho chiles
1/2 cup oats
1 lime, juiced
water to desired consistency
Cover and bake enchiladas for 20-30 minutes at 375°, uncovering for the last 5 minutes to crisp up!
Get your dried chili pods here:
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4 Levels of Enchiladas: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Keith, home cook Anthony, and professional chef Saul Montiel - to make us enchiladas. Once each of them had presented their creation, we asked food scientist Rose to weigh-in on their choices. Would you eat all three? Which one are you tucking into first?
Follow Chef Saul on Instagram at @chefsaulmontiel
Rose can be found at @rosemarytrout_foodscience
Find Keith at @ohgoditskeith
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4 Levels of Enchiladas: Amateur to Food Scientist | Epicurious
The Never Boring Strategy to Eat Your Way to Financial Freedom! Better Rice and Beans Recipes
In this video, I'm going to show you how to eat rice and beans in a way that will make them taste delicious and save you money at the same time.
Rice and beans are a quintessential, budget-friendly pairing. In fact, dave Ramsey says to eat them to save money. In this video, we're going to show you how to make rice and beans that don't suck, and how to make them so delicious that you'll never go back to eating boring rice and beans again. By following my tips, you'll be able to eat rice and beans in a never boring way that's both nutritious and delicious and will help you with your financial freedom.
You can get all the recipes in this video here!
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The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.
Lentejas a la Cubana- Lentils Cuban style
Bilingual recipe: Lentils Cuban style is a savory dish made with potato, spanish chorizo, ham, bell pepper, onion, bay leaf, oregano. Deliciosas lentejas a la cubana!
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