Enchiladas
1 onion chopped
1/2 cup chopped celery
1/2 cup sliced mushrooms
1 cup frozen corn
1 can black beans
1 pkg. Morning Star Meal Starter – Griller Crumbles (look in meat alternatives frozen food section at grocery)
1 tsp basil
1 tsp cumin
1 tsp garlic powder
salt to taste
1 large can enchilada sauce
1 large can of vegetarian refried beans
1 pkg of soft corn tortillas – 24
Saute-onion, celery, and mushrooms together in a little oil or water. When tender add corn, black beans, griller crumbles and spices. Mix well and turn to lower heat. Add 1/2 can of enchilada sauce and simmer for a few minutes. Use 8 x 12 inch pan and pour a little of sauce in can over bottom. Start assembling enchiladas. Spread a little of refried beans on tortilla then put spoonful of mixture into tortilla and fold in half and layer in your pan. Continue to do this until all of the mixture and tortillas are done. Pour raw cheese spread over tortillas then pour the rest of enchilada sauce over the cheese mixture. Bake 375 degrees for 90 minutes, until bubbly. Serve with guacamole and sour cream.
Avacado Guacamole
1 ripe avacado
1 tsp lemon juice
1/4 tsp garlic powder
salt to taste
Raw Cheese Spread
1 cup raw cashews or sunflower seeds or almonds
1/2 large red bell pepper
1/4 cup water
2 Tbsp lemon juice
2 Tbsp nutritional yeast
1 Tbsp tahini
1 1/2 tsp sea salt
1 clove garlice
2 tsp onion powder
Blend all ingredients until creamy. Add more water if too thick.