Disclaimer: These are vegan. If that's not what you're into, feel free to look away now. Also, the filling has peanut butter in it, because I am addicted to peanut butter. I know it sounds weird but it's so freaking delicious, you will want to make love to it. Maybe that's just me. These are not low calorie. Also, if you eat paleo, you should probably call me a demon and run away now because these enchiladas are not low carb, they contain peanuts and are wrapped in flour tortillas. I'm the devil.
1 red bell pepper, chopped
1 green bell pepper, chopped
5 cloves of garlic (You could also use onion but my husband is allergic)
1 tsp coconut oil, or whatever you have
1 tbsp fajita seasoning (if you want to make your own, mix together some chili powder, paprika, cayenne, cumin, cinnamon, garlic powder and onion powder plus a teeny bit of sugar)
1 medium tomato
50 g of crunchy peanut butter (I think this is just slightly less than 1/4 cup or maybe 3 tbsp + 1 tsp, because 100 g is something like .4 cup. I actually have no idea. I'm just making this up. I use a food scale.)
Juice of 1/2 lime
For the cheeze sauce:
100 ml milk of some sort. I like amond.
30 g nutritional yeast (I don't know, but I think 1 tbsp is 12 g)
Or you could just use your favorite cheeze sauce recipe, or just skip the cheese sauce and top the thing with your favorite cheese.
For the red sauce:
Can of chopped tomatoes, 400g
1/2 tbsp sriracha
1 tsp fajita seasoning
I know this looks like a lot but it's pretty easy. Slightly time consuming, but pretty easy.
1. Preheat oven to 175 C/350 F. Heat coconut oil in pan/skillet. Add peppers and garlic, cook until soft.
2. Add tomato, lime juice and tbsp fajita seasoning. Cook until tomato is soft. This only takes a couple of minutes.
3. Add peanut butter and stir a lot. While that's cooking, mix almond/whatever milk and nutritional yeast for your cheeze sauce. Add to pan. Stir some more. Once it's hot, turn it off.
4. Now you have a choice, you can make two or four enchiladas out of this. I like to make four. I really prefer using corn tortillas but for the sake of not eating 80g carbs in one meal, I used wholewheat. Whether using two tortillas or four (I should mention, the ones I use are pretty small) divide the filling and plop it into the tortillas. Roll tortillas. You don't need to fold in the ends or anything because this is just going into the oven.
5. Put rolled enchiladas in a rectangular baking pan thing. Put in oven. I like to leave them in for about 20 minutes, so they get really crispy. Meanwhile, make red sauce. In a saucepan, add can of tomatoes, sriracha and tsp fajita seasoning. Bring to boil, stir, lower heat, cook until sauce has thickened.
6. After 20 minutes, remove enchiladas from oven and top with sauce/cheese if you're using it. Put back in for another 10.
7. Devour. I like to serve these with some pico de gallo (diced tomato, a little onion, canned jalapeno and cilantro) and smashed avocado. I also add leaves on the side because 1. I like a full plate and 2. As my husband says, I like to eat the foliage.
That's for just the enchiladas, cheeze sauce and red sauce, not for the guac, salsa or lettuce. For the full count, you can look at my diary for tonight.