Inspired by a video of Rebbie and Latoya Jackson making enchiladas for the Jackson family. It was adorable. Enchilada casserole with veggies and black beans. Veggies I used: red and green peppers, tomatoes, onions, potatoes, Mexican squash, kale and corn. Topped with homemade sauce, vegan cheese and @traderjoes almond chipotle dip and salsa. Yummy!
My go to salsa. Toast in a pan: 10 dried chile de arbol, one garlic clove, and a chunk of onion until slightly charred. Add to a blender with one can of diced tomatoes (you can use a couple of big fresh tomatoes), lime juice, salt, pepper and a pinch of sugar.
No comments:
Post a Comment