(Vegan) Enchiladas

I know, I know, where have i BEEN? Well...having two jobs and applying to grad school on top of all that comes with the holiday season has been taking up some of my time. My postings will probably continue to be sparse, but I intend to try to post at least every couple weeks. In any case, I am trying out vegan recipes to prepare for my trip to Denmark in May, where I will probably be cooking at least a few meals for my boyfriend's lovely family. So here is test one--definitely a winner!

(Vegan) Enchiladas

2 heads of broccoli, florets only, cut into bite size pieces

1 red bell pepper, chopped

1 medium onion, chopped

1 poblano pepper, charred, skin removed, and chopped

1 can black beans, rinsed and drained

1 can tomatoes with green chiles

1 1/2 tsps cumin

1/2 tsp coriander

1/2 tsp smoked paprika
2 tbls cilantro, finely chopped
Juice of half a lime

Salt and pepper

3/4 cup shredded pepper jack cheese (I used vegan daiya cheese, pepper jack flavor)

10 corn tortillas

1 cup green chili salsa

In a large skillet over high heat, lightly brown the broccoli florets with a bit of olive oil, salt and pepper and half of the cumin, a couple minutes. Remove to a mixing bowl. In the large skillet, add the onion, bell pepper, some olive oil, salt and pepper, and the remaining spices. Add the onion mixture to the bowl, along with the poblano pepper, beans, tomatoes with liquid, cilantro, lime juice, and half the cheese and mix well. Preheat the oven to 375 degrees. Hold a tortilla in one hand and stuff liberally with the filling. Wrap it and place it in a greased baking dish seam-side down. Repeat 9 more times. Coat with the salsa, then sprinkle with the remaining cheese. Bake for half an hour or until the sauce is bubbling and the tortillas are brown.

Happy eating!