Cinco de Mayo is fast approaching and if you eat Mexican as much as we do you will love these enchiladas as a plant based alternative to the traditional version!
I love this recipe because it’s easy, it’s plant based and it’s incredibly inexpensive. You can feed 6 people for under $10.00! You really can’t beat that!
We try to eat as many plant-based meals here in our house and there’s lots of good reasons why. Even if you set aside the animal rights activist inside me that cringes when thinking about what kind of conditions our meat for consumption is raised in, the nutritionist in me also realizes how big of an impact animal protein has had on American diets. Would you be surprised to learn that it’s the primary culprit for the heart disease problem we’ve got here?
Benefits of a Plant Based Diet
- Heart disease was found to be practically non-existent in the population of people who eat a whole plant based diet
- Plant based diet can effectively lower cholesterol
- A plant based diet can slow or avert certain cancers and help you look younger because plants are packed with antioxidants that fight cancer and aging
- Vegetarians are even less likely to get cancer because they avoid cancer causing growth hormones found in animal protein
- Effectively controls weight
- Can prevent or treat type II diabetes and pre-diabetes
- Can improve cognition and prevent Alzheimer’s disease
- Can help with healthy digestion and gut health
- Can help prevent age related macular degeneration
- Can help to prevent cataracts
- Can raise a child’s IQ
- Can help to prevent allergies
This is just a tiny sample of the thousands of studies that have been done to show that a plant-based diet is the healthiest way to live. Many people think that vegetarians and vegans are don’t get enough nutrients or protein in their diet but the truth is that it’s the meat eaters who are typically nutrient deficient. That being said, pure vegetarians and vegans should take B12 supplements as it is not found in plant sources and also keep an eye on their Vitamin D, iodine and zinc levels.
- 6 whole wheat tortillas
- 1 10oz can enchilada sauce
- 2 15.5 oz cans of black beans
- 1 cup of Mexican cheese mix
- Grease a 9x12 casserole dish. Heat oven to 350 degrees. Pour enchilada sauce into a shallow bowl or pie dish. Drain and rinse black beans. Heat tortillas in microwave for 30 seconds.
- Dip one side of tortilla in enchilada sauce and fill with beans. Fold sides together and place in casserole dish seam side down. Repeat until full and top with extra sauce and cheese. Bake in oven for 15 minutes. Broil for 2-3 minutes or until desired level of crispiness on top.