Vegan Enchiladas

2-3 cups cooked white rice (I used long grain)
1 bell pepper
1 onion
1 can refried beans
1 can enchilada sauce
1 cup salsa
1 cup corn
1 can black beans
corn tortillas
cooking spray
optional: 1 chopped tomato

~So, the original recipe didn't call for rice or corn, but I like those and added them in. You don't have to and it will still taste good.

Preheat oven to 350. Dice and saute onions and pepper in hot oil to soften. Spray bottom of a casserole dish with cooking spray and layer tortillas (I did 6 for a 9 x 13 pan), just make sure to cover the bottom. Warm refried beans on stove or in microwave so they'll spread easily and spread over the tortillas. Spread half the onions and pepper, half of the salsa, and half of the corn on top. Next, put another layer of tortillas on top. Rinse beans and spread on the tortillas with rest of onions, salsa, rice, corn, and chopped tomato. Pour 1/4 - 1/3 enchilada sauce on this. Then, top with one last layer of tortillas. Pour the rest of the enchilada sauce over the whole thing. (It says to just pour the whole can on top, but I think it would taste even better with a little inside.)

Bake, covered for 35-45 minutes or until hot and bubbly. Can serve with sour cream (or vegan sour cream if you have any). They say if freezes really well, too.

Authentic Mexican Rice
Ingredients

1 cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced or crushed
olive oil
1/2 onion, coarsely chopped
small roma tomato, chopped into about 4 pieces
hot pepper of your choice, sliced lengthwise (I use jalapeno)
tomato sauce (I'd say a little less that 1/4 cup)
1 teaspoon ground cumin
1 tablespoon vegan chicken bouillon
salt, to taste

Directions:

Put a little olive oil (tbsp or so) into a medium-sized pot and heat to a medium temp. Add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. You do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn BROWN....its not burning unless its turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned (and the onion, if you like).

Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (cooking time and temp varies with your stove....check after 20 min to make sure you don't burn!)

The essential part of this recipe is DO NOT PEEK while the rice is cooking

When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be split open because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.

Goes great with any manner of mexican beans or as a side dish to mexican entrees such as tacos, enchiladas, burritos, etc. Also great by itself!

Serves: 6 large servings

Preparation time: 30-45 min

*I found this recipe on the website--http://vegweb.com

Baked Sweet Potato Fries

This is an Ina Garten recipe, so I can't take any credit whatsoever.

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees. Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

I doubled the recipe when I made it the other day, and I didn't add any extra salt at the end. I actually didn't get to taste these really, I think I had one. I took some home but gave them to Michael, who also said they were good. So I'm taking your word for it. =)