Recipe: Veggie Enchiladas Verdes

For Salsa Verde:

About 6 good size tomatillos
Bunch of cilantro chopped
Juice from Half of Lime
1-2 green jalapenos diced
1/2 white onion chopped
1-2 cloves of garlic minced
1/2 small avocado
1 tsp sugar (optional)

Cut tomatillos in half. Boil or steam them for about 10 minutes or until soft. They will start to look translucent and you might be able to see the seeds through them. Meanwhile, sautte the onions and garlic in a lil veggie broth or water for a few minutes. The smell will be absolutely wonderful as the veggies are softened.

When the tomatillos have cooled for a few minutes, place all of the them and the onions/garlic in a food processor or blender for less than a minute. Then add cilantro and avocado and blend until you reach the desired consistency. I like it smooth but not so much like baby food. If you do not have a food processor you can use a masher.

For Enchiladas:

-6 whole grain tortillas
-About 3 cups lightly steamed veggies of your choice; I used broccoli and yellow squash (chopped small) You might also like to try Spinach and Mushrooms.
-1 can Black Beans heated with a dash of curry powder, cumin, garlic powder (optional for flavor)

Preheat oven to 350º While oven is preheating warm up the tortillas for a few minutes until they are soft. In baking dish spread a bit of the salsa verde on the bottom so that tortillas will not stick afterwards.

Spread black beans & salsa verde on tortillas. Add veggies and roll it up placing finished rolled side down in baking dish. Repeat. Top with black beans and more salsa verde. Bake for 8-9 minutes. Serve with any left over black beans and steamed veggies or brown rice. Enjoy!

Nutritional Value of this Meal:

Black beans: Excellent source of Protein, Fiber, some Omega 3's.   

Avocado: Some good fat, low in Cholesterol and Sodium, a good source of Dietary Fiber, Vitamin C, Vitamin K and Folate.

Broccoli: Did you know that Broccoli is 40% Protein! And also a very good source of fiber and antioxidants. I know we all know broccoli is good for us! It's green.

Whole grain tortillas: Whole grains contain all three edible parts of a grain: the inner germ, the middle endosperm and the outer bran covering. Whole grains are therefore richer in fiber, vitamins, minerals and a multitude of disease-fighting substances. By contrast, refined grains have most of their germ and bran removed during processing, resulting in a depletion of many nutritious compounds.

Tomatillos: These low cal-fat free "fruits" provide beta carotene, iron, magnesium, fiber, vitamin C, vitamin K, potassium, & niacin.

Onions/Garlic: Making onion and garlic a staple in your healthy way of eating may greatly lower your risk of several common cancers, suggests a large data set of case-control studies from Southern European populations (Galeone C, Pelucchi C et al, American Journal of Clinical Nutrition).

“The consciousness of food depends mostly on the consciousness of the cook,” says Sri Chinmoy. “It is true that food itself has its own consciousness, but since the cook is a human being, he has a more evolved consciousness than the food. So the cook can transform the consciousness of the food if he/she wants to do so. He can add to the consciousness of the food, or he can even bring the consciousness of the food into his own consciousness for enlightenment.”

Comments

[flutter]

these look fabulous.

[Briana Franco]

Thanks Flutter! It was the first time I made them and they came out really good.