Two days ago, my daughter prepared a delightful Mexican meal. What did she make?
Butternut squash & garbanzo bean enchiladas. She made the majority of leftovers. Tuesday, I’d made a butternut squash curry and so my daughter used that as her base. Monday, she used the garbanzo bean chili I made to add to the dish. With that covered, the only thing left for her to prepare was the sauce. Into her sauce, she had tomatoes, freshly crushed garlic, ground sage, freshly ground cumin and a variety of other spices, herbs, and vegetables. She let that simmer for a few hours and then she used pita whole wheat wrappers to create her enchiladas. Since she added cheese, these aren’t vegan, but you can easily nix the cheese to make them vegan.
What was the outcome of her vegetarian enchiladas? She really loved how they turned out and she made enough to put the bulk in our deep freezer. Later today, I believe we’re making black-eyed pea vegan burgers. Yum! 🙂
