Main Dishes

Beef(less) & Refried Beans Enchiladas

7

I normally make enchiladas from chick\\\'n (Gardein or Beyond Meat) or with black beans and sweet potatoes. I saw this recipe online and wanted to make it vegan. I substitued a few of the ingredients and used a store bought enchilada sauce to save on time. These were really good. Since I didn\\\'t want to turn on the big oven I made 2-8\\\"x 8\\\" dishes with 4 enchiladas per dish and baked each dish separate in the toaster oven!!!

1 tablespoon olive oil
2 garlic cloves, minced
1 sweet onion, finely chopped
1 package Beyond Meat Feisty Crumbles
1 can vegetarian refried beans
8 flour tortillas
1 cup Daiya PepperJack shreds
3 cans enchilada sauce
1 tablespoon cumin
Heat oil in a skillet. Add garlic and onion, cook for 2-3 minutes. Add crumbles and cook for 3-4 minutes. Stirring well. Add cumin and a dash of salt and pepper. Add refried beans and about 1/2 a can of...
See the full directions on my site
Nutritions

Calories
1460

Sodium
7295mg
303% DV

Fat
47g
72% DV

Protein
62g
125% DV

Carbs
219g
74% DV

Fiber
40g
160% DV

Salted Nut Roll Fudge Recipe

3

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I think I’ve mentioned before that I worked at the cute Cox Honeyland & Gifts all through college and their fudge was AMAZING. They had a salted nut roll fudge that was my FAVORITE (and I recommended to anyone who came in!). It’s a nice change from the standard chocolate fudge – and oh so ...

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