Creamy Tortilla Soup Enchiladas are light, fresh and flavorful, this simple casserole is a perfect dish for springtime suppers!
You know how fun vacations give you something to look forward to?
I definitely am not wishing away the summer – I plan to have a lot of fun between now and September – but. I just booked a trip to Vegas for my birthday.
I’m going with Jason. I’m meeting a good friend there. We have tickets to Motley Crue. At The Joint. Staying at Hard Rock.
and definitely gives me something to look forward to.
…which I need right now.
Shorter term things I am looking forward to? Jason’s birthday in late June. Jason’s mom visiting in early June. Vida Vegan Con in late May.
and early May? Cinco de Mayo.
We might be having a little shindig this weekend. The weather has been insanely perfectly beautiful, and I am ready to have some friends over and get my relax on. Sitting in the sun, goodies on the grill, pups in the grass, tequila in my glass?
These are the easiest enchiladas I have ever made. Jason says they are the best he’s ever had. Sounds good to me! Pacific Natural Foods just launched a new line of beans – refried, baked, black. They are packaged in a smaller size of the signature Pacific shelf stable boxes. Some are vegan, all are delicious.
I stuffed their refried beans in these enchiladas, and combined their (also vegan) tortilla soup starter with some coconut cream for a creamy cool sauce. These are perfect for Cinco de Mayo!
Creamy Tortilla Soup Enchiladas
dairy, soy, and gluten free, vegan
makes 6 enchiladas
1/3 cup coconut cream
1/3 – 1/2 container Pacific Tortilla Soup Starter
2 chipotle peppers (canned in adobo), minced fine
1 container Pacific Organic Refried Beans
1/2 cup cooked quinoa
1 Anaheim chile pepper, seeded and chopped
6 soft corn tortillas
Whisk together coconut cream, tortilla soup starter, chipotle. Spread 2-3 tablespoons in baking dish. In a dry pan over low heat (or a few seconds in the microwave), warm tortillas individually before filling. Spread 3-4 tablespoons refried beans down middle of corn tortilla, top with quinoa and Anaheim pepper, roll and place open side down in baking dish. Repeat with remaining five tortillas. Pour remaining coconut cream over enchiladas, top with remaining Anaheim peppers.
Cover with foil, bake at 350 for 30 minutes. Remove foil and continue cooking for another 5-7 minutes.
Serve over shredded crispy iceberg, garnish with cool avocado and zesty lime.
What are you looking forward to?
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