Enchiladas...

This is the recipe from dinner last night. It turned out GREAT. Our family ate the whole thing! We also had a smoothie. (We have a smoothie every breakfast and almost every dinner. Its a way for me to get veggies into the kids without them knowing). It was also really good. I'll add that recipe as well. Happy cooking!

Vegan Enchiladas:

1 can of organic black beans
1 cup frozen corn
1 large tomato (chopped)
1/2 yellow onion (chopped)
1 cup baby spinach
2 garlic cloves (minced)
1/2 cup salsa 
1 tbsp. dried cilantro
1 tsp. chili powder
1 tsp. cumin powder
1 cup cooked brown rice
1 can (Walmart brand) medium enchilada sauce (I like this brand because its not full of  a ton of junk. If I don't recognize the ingredients, I'm not feeding it to my family).
1 packet whole wheat tortillas 

In a frying pan put just enough water to cover the bottom of the pan. (I never stir fry with oil, water works just fine and its makes the meal healthier). Add onions and garlic, cook until soft. Then add corn, beans, tomatoes and spinach. Cook until spinach is soft and corn is no longer frozen. Stir in cooked rice. Add remaining ingredients. Place rice and bean mixture into the tortillas. Roll and place them in a 9x13 glass pan. Fill pan. Then add the enchilada sauce on top. Cook at 350 for 30-45 minutes. Top with Chunky Guacamole once its removed from the oven


Chunky Guacamole:

 2 avocados chopped
1/2  tomato chopped
1/4 small onion
2 garlic cloves
1/2 juice of lime
1 tsp. chili powder
salt and pepper to taste

Mix together and enjoy!


Berry Peachy Smoothie:

2 cups light vanilla soy milk
1 cup frozen berry mix
1 cup frozen peaches
1 handful baby spinach
2 tsp. vanilla

Blend together and enjoy. *Side note... If I feel like the smoothies are just to thick then I add some water and blend the mixture again.