So for lunch I was gonna puss out and do spaghetti for like the 1000th time in my life, but I had this really ripe, huge, perfect avocado; along with a bunch of other veggies I needed to use; and those inspired these beauties. Fajita-style enchiladas! Cheeseless Mexican, anyone?
I cooked some brown rice with an onion, some thyme, garlic, salt, pepper, and a bay leaf. Yum! Then I sauteed 2 smallish zucchini, 3 small onions, and 1 1/2 green bell peppers. I seasoned it with cumin, coriander, paprika, garlic, salt, pepper, a bit of oregano...I think that was all...
I diced some tomatoes & opened up a can of whoop ass...er, I mean, black beans. Then I layered the zucchini mixture, tomatoes, and beans into a whole wheat flour tortilla (use any tortillas, but check the ingredients & make sure they're vegan). Roll it up, place it in a lightly greased baking pan, and repeat until you run out of tortillas or fill up the pan. Mine turned out a little light on the beans, so next time I will use two cans & put more in each enchilada. Cover with mild green enchilada sauce (or whatever yummy vegan sauce you want to top them with). Bake til the rice gets done.
Then, I made the guacamole. Everyone has a favorite guac recipe, but I used verde salsa, tomatoes, green onions, vinegar, a little tabasco, paprika, cumin, salt, pepper, and garlic powder to my mashed avocado. It wasn't super duper thick, but the flavor was incredible. I was going to serve it with tortilla chips, but I put it on my enchilada and even kept sneaking bites right from the bowl. YUM!
You could also top with Tofutti's sour cream knockoff, and I would have, but I'm saving mine for this fake stroganoff thing. I'm sure you could also use vegan cheese or vegan ground beef, but D has a thing against "weird fake stuff", so I kept it simple (and amazing).
*takes a bow*