We’ve been on a Mexican food kick lately and I think these vegan enchiladas are my favorite so far. I don’t really like the vegan cheeses that you can buy from the grocery store so I decided to stuff these with with a potato filling and a tofu filling. Let me say that these enchiladas really hit the spot.
Last weekend we were at Trader Joes and they were giving out samples of a chipotle black bean dip (that is vegan!) and we’ve really been enjoying this as a snack with tortilla chips. Gosh I love Trader Joe’s samples, heh. I always make a bee line straight for the sample station, followed by the coffee station, and THEN I can do my shopping. Anyways, in half of the enchiladas I spread a little bit of this dip on the tortilla and this gave them a nice kick. Eric preferred the ones with the bean dip. You could always replace this with black beans and I’m sure that would be delicious as well!
While I was in the planning stages of this recipe it sounded like so much work since the sauce, potato filling and tofu filling are all homemade. To my delight these came together much quicker than anticipated. I think they will even make a nice freezer meal in the future.
It’s been a busy few weeks. Little miss Bella had a teeth cleaning on Friday and ended up having 11 teeth extracted! 🙁 11 teeth! Unfortunately all 11 were her back teeth and molars, so we are unsure if she will be able to eat anything other than soft food from now on. Needless to say feeding one dog wet food and the other dry food does not go over too well. We’re currently working on a meal time plan in case Bella ends up not being able to eat her kibble once her sutures dissolve.