Happy Ocho de Mayo!
We’re Celebrating with Our Vegan Enchiladas Recipe, Spanish Rice and Yaya Beans
It’s always a happy day in our house when we bust out the vegan enchiladas recipe. Anni asked me the other day if, “Dad and I were making enchiladas for Cinco de Mayo?” I thought, is it May already…she said, “Mom, that’s one of my favorite memories, you and Dad working in the kitchen, you grating cheese and Dad frying the tortillas.” So this is for you, Anni, the works; vegan enchiladas, Spanish rice and Yaya Beans.
Let’s start with the Yaya beans. (FYI my kids, kids call me Yaya)
Yaya Beans Recipe:
Prep time: 90 min (not including overnight soak)
Servings: 8 Adults
- 1lb. bag of pinto beans
- Large yellow onion chopped fine
- 1 TSP cinnamon
- Cover beans in large pot and soak overnight
- Drain and rinse when ready to cook
- Just cover with water
- Add chopped onions
- Bring to boil
- Simmer until done
(Regarding the cinnamon, it’s my Grandmother’s secret ingredient, just do it, you’ll be okay)
Dairy-Free Vegan Enchiladas Recipe:
Prep time: 30 minutes
Cooking time: 35 minutes (Preheat oven 375 degrees)
Servings: 8 Adults
- 2 dozen corn tortillas
- 5 TBSP olive oil
- A bundle of fresh green onions minced
- 1 can pitted black olives drained
- 8 oz. Daiya Dairy-Free Cheddar Style Shreds
- 1 8 oz. pkg. Almond Mozzarella Style Shreds
- 12 oz. Las Palmas Enchilada Sauce (mild)
- Heat oil on medium high in cast iron skillet
- Pour ½ can of Enchilada sauce into another skillet
Create a enchilada assembly line… be sure Carlos Santana is on.
- Line up left to right: a stack of corn tortillas, a pie plate, a greased casserole dish and the dairy-free cheese shreds
- Ladle about 3/4cup of sauce and spread onto bottom of casserole dish
- Warm the tortillas, one at a time in the skillet with oil, flipping once
- When done, place in casserole dish, repeat until you have one layer covering bottom
- Sprinkle ⅓ of both cheeses, ⅓ of the green onions and and olives
- Ladle between layers enchilada sauce
- When you have three layers, spread last of sauce, cheese, onions and olives
- Cover dish tightly with aluminum foil
- Bake 25 minutes, remove foil and bake for another 10-15 min
Spanish Rice Recipe:
Prep time: 15 minutes
Cooking time: 1 hour
Servings: 8 Adults
- 16 oz bag of Organic Long Grain Brown Rice Lundberg Family
- 1 yellow or white onion minced
- 2 TBSP olive oil
- 1 Lg can of diced tomatoes
- ½ TSP black pepper
- Salt to taste
- In a large stainless steel skillet heat oil on medium high
- Pour in rice, stir and until turning golden 15-20 min
- Stir in minced onion and brown with the rest
- Pour in the tomatoes
- Cover and turn to simmer.
- Cook one hour
Yikes! Oh my gawd…
I’m exhausted and haven’t even started.. Time for an iced coffee and go find my side-kick Rick; this dinner takes two people at the helm. And God bless him, when he came in, he yelled at Alexa and had her play Carlos Santana and Peter Frampton to serenade us. Like I always say, “I’m lucky!” 🙂
Clare (my daughter) FaceTimed while we worked through making our vegan enchiladas recipe. She was shocked to see I was making enchilada casserole. “Hey, when did you guys stop rolling the tortillas?” She asked incredulously. “Don’t tell my cousins.” I answered.
Oh, and another thing…
When we became vegans there were very few things I missed except for enchiladas. I didn’t think about them. Why tortue myself, I wisely thought. Well, I’m happy to report the dairy free cheese was great! Actually, I’m amazed. And so we continue happily on this adventurous food journey. In a million years I never would have thought…
When I peeled back the top of the plastic dome package of NatureSweet Cherub Tomatoes there was a little sticker.
Much to my surprise printed on the label, was a picture of, Lety B, Multiskills Pre-Harvest Associate. So of course I checked out her story at naturesweet.com/talent.
And I’m so glad I did. We forget about the hard working people who harvest our food. It was very touching to watch the video and hear the stories. Big kudos to NatureSweet for acknowledging their associates with these short little films; fabulous!! Nowadays, it’s so easy to be removed from the laborers, busting their asses in order for us to have the vegetables, fruit and the many foods we eat every day. I stuck Lety’s pic on my fridge to remind me of what’s important…
A formal retraction
Two weeks ago in my blog; The Original Nissin Top Ramen Comeback in the short story included in that post; The Spirits Papayas, I wrote, “I come from a long line of cheapskates, who worship at the altar of free stuff.” I retract that statement; there are only two of us, who shall remain unnamed, but their initials are V.D. and C.M.
Happy Mother’s Day to all you beautiful Moms out there.