Protein Monster Vegan Enchiladas

I don't want to get all dramatic... but you guys? These have been life changing. Two things make them our favorite vegan enchiladas yet. First is the combo of black beans and garbanzo beans. Chickpeas don't often appear in enchiladas but we totally dig the unexpected addition. (If you're not a fan of garbanzos, try quinoa instead!) Second is when the natural juices from the tomato is mixed with nutritional yeast in the pan, it makes a rockstar "sauce" that really brings the filling together. Crazy good.

Ingredients

• 1 onion
• 1 red bell pepper
• 15 oz. can black beans
• 15 oz. can garbanzo beans
• 1/2 cup hemp hearts (I use this brand)
• 1/3 cup nutritional yeast (I use this brand)
• 3 roma tomatoes
• 2 tsp. cumin
• 1 tsp. smoked paprika
• Salt to taste
• 6 large tortillas
• Optional: spinach, chipotle, garlic
• {For the enchilada sauce}
• 3 cups organic low sodium vegetable broth
• 1/4 cup tomato paste
• 1/4 cup all purpose flour (or gluten-free flour)
• 2 Tbsp. olive oil
• 2 tsp. cumin
• 1/2 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• Salt/pepper
• Optional: cayenne pepper, ground chipotle, smoked paprika, etc.

Directions

1. Dice onion and bell pepper.
2. In a large skillet over medium heat, saute onion and bell pepper for about 8 minutes.
3. Meanwhile, dice tomatoes and rinse beans.
4. When onions are tender, reduce heat and add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, garbanzo and black beans. Stir well. Heat for 4-5 minutes then set aside.
5. ...................

for full instruction please see : www.thegardengrazer.com

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