BLACK BEAN NUT-CHILDAS

April 21, 2016

Carla Lee loves making this NUTrient protein-dense comfort food that even the most discriminating Carnivores are going NUTZZZ for!

Equipment: Food Processer or Blender, Skillet & Baking Dish

Serves 6

PREPARATION TIME: 20 minutes     COOKING TIME: 30 minutes

Carla Lee loves making this NUTrient protein-dense comfort food that even the most discriminating Carnivores are going NUTZZZ for!

4 – NutBurger – Original patties, thawed

12 – Organic Corn Tortillas (Non-GMO)

2 – 14-16 oz org. black beans

1/4″ c. filtered water

1 organic pasilla chili

2 T. sunflower oil

2 cloves crushed organic garlic

¾ organic red onion, diced to ¼” (save 1/8 c. fine diced red onion for garnish)

1 T. org. chili powder

2 T. dried org. oregano

1 t. org. cumin powder

1 t. org. garlic powder

1 t. org. minced onion

1 t. org. sea salt

1 small can black olives, ideally in sea salt

1 jar green enchilada sauce (find one without yeast extract or other hidden MSG)

1 recipe cashew cream (see below)

 

Directions:

Heat oven to 350 degrees.

On stove in skillet, heat 2 T. sunflower oil and add ½ cup red onion, crushed garlic and one diced pasilla chili and sauté to slightly caramelized and soft.

In food processer, take 1 can of drained black beans and add beans, dried spices and caramelized mixture to food processor and pulse to medium chunkiness.

Transfer to bowl and add other can of black beans and crumble thawed 4 NutBurger patties in larger chunks and fold over to blend.

On hot flame or hot skillet, heat 10-12 Non-GMO corn or whole wheat tortillas or use non-stick pans to heat tortillas to pliable place

In non-stick baking dish, coat bottom of dish with enchilada sauce.

Stuff each tortilla end to end and roll each tortilla and place seam side down.  Top with 1-2 T. cashew cheese and diced onion.

Top with enchilada sauce, without drowning them, but good coverage to maintain moisture.

Bake 30 minutes. Remove from oven and let cool for 5 minutes.

Top with organic sliced organic avocado, black olives (ideally packed in sea salt) & salsa (if desired).

Carla serves them over a bed of organic mixed green lettuce with a little sauce for an extra kiss of veggies for a change up.

 

Vegan Amazing Cashew Cream

Serves: Just over 2 cups

 

INGREDIENTS FOR CASHEW CREAM

2 cups raw cashews, soaked for at least 2 hours, then drained (Can be made 2 days ahead)

2 garlic cloves

2-3 tbsp lemon juice (to taste)

½ cup plain almond milk (try to find without carrageenan or soy lecithin)

¾ tbsp maple syrup or coconut nectar (lower GI)

1½ tbsp extra virgin olive oil

¼ cup fresh organic basil*

¼ cup fresh organic chives

1 tsp freshly ground black pepper

½ tsp sea salt (to taste)

 

Directions:

Add soaked cashews, garlic, lemon juice, non-dairy milk, maple syrup, oil, basil, and chives to your food processor.

Process until smooth, scraping down the sides as necessary. If your cashew cream is too dry, add a bit more non-dairy almond milk. I process it for about 5 minutes as I prefer my cashew cream creamy texture.

Season with salt & pepper, to taste.

 

 NOTES:

*You can easily change up the herbs in this recipe to suit your liking.

 

All of the green chili sauces on the market have yeast extract or soy protein and most likely are not organic. The difference in making your own are more than subtle in flavor. This green chili sauce below rocks, easy to make and stores well.

 

Green Chili Sauce

Makes over 4 cups (you’ll have some leftovers)

 

INGREDIENTS FOR GREEN CHILI SAUCE

4 T. organic sunflower oil

1 c. finely chopped organic sweet onion, finely chopped

2-4 organic garlic cloves, finely minced

½ t. organic cumin

1/2 t. organic black pepper

3 cups organic vegetable broth

2 c. Anaheim and/or Pablano chilies roasted and peeled or for fast recipe use 2 c. organic diced green chilies, drained.

1/2 t. organic dried oregano

1 t. sea salt

 

Directions:

In large saucepan, heat oil over medium heat until hot. Add garlic and oil, stirring 5-6 minutes, to make sure onions are soft, but not brown.

Add vegetable broth and remaining ingredients and bring to boil. Reduce and simmer medium-low to reduce and thicken sauce. Approximately 30 minutes, stirring occasionally. The sauce should be able to coat a spoon and have a thickened consistency.

Add additional sea salt to taste, if needed. If you prefer a smoother consistency, you can process in a blender or food processer.

 

Get ready for a taste implosion of love…Share “The Love BUZZZ”

En…joy the YUMMM