As many of you may know, the transition to whole food plant based eating has been more difficult for the children in my household. It has been all trial and error as to finding meals that the kids will eat, and even more of a struggle to find meals they enjoy.
This past week, we had a favorite emerge! This was a lick-the-plate, no left-overs, Mom-make-me-more meal. So, it’s on the menu again for this week.
Here’s the recipe:
- Vegetarian Refried Beans or Cooked Black Beans
- Green Chile Enchilada Sauce
- Sauteed Onions
- Sauteed Garlic
- Mix Beans with sauteed garlic and onion.
- Add Green Chile Enchilada Sauce (I used a canned mixture, and used one can per 16 oz. of beans)
- Lightly brown tortillas on ungreased skillet over medium heat
- Spoon 3 Tablespoons of filling in each tortilla. Place filling on one half of tortilla, and roll. This will cause the filling to spread throughout the tortilla.
- Place rolled taquitos into a large baking pan, and bake on 400 degrees, for 10-15 minutes (or until the taquitos have crisped up). Be sure to check frequently to ensure they do not overcook.
- Serve hot.
In addition, I also whipped up a sour cream replacement using tofu. Here is the recipe:
- 1 square firm tofu
- onion powder
- chili powder
- Himalayan sea salt
- Drain tofu and place in food processor
- Add garlic, onion powder, salt and chili powder to taste
- Blend until smooth.
I also served salsa and tortilla chips with this meal, and the kids really enjoyed dipping the taquitos into the “sour cream”. Also, I had some left over taquito filling, which I gave them as an additional option for dipping. This is certainly going to be a favorite with the kids.