I love my Mexican culture. There are a lot of beautiful traditions and delicious foods that I grew up with. For example, I enjoy drinking a cup of Abuelita’s hot chocolate on rainy days, munching on pan de muertos on Dia de Los Muertos and eating enchiladas.
I think that’s the hardest part about being vegan– my culture. I don’t want to abandon it completely, but at the same time there are adjustments that need to be made. I’m slowly learning to alter recipes to be animal-cruelty free.
Tonight I made a tasty dinner of vegan enchiladas that had that same spicy flavor and hearty ingredients as my mom’s enchiladas. Check it out:
I just brought a hot red pepper plant from Trader Joe’s. It’s such a wonderful plant to have around the house, especially if you love spicy food.
I started by roasting peppers on the stove.
Then, I began chopping up some veggies for the enchilada’s stuffing. I used bell peppers, asparagus, onions and mushrooms.
After that, I sautéed some kale and added the rest of the vegetables to the pan. To give it more flavor I added a little bit of garlic, a pinch of salt and some pepper.
Black beans were optional.
Lastly, I put the roasted peppers into a blender (I used 6 peppers, but it depends on how spicy you want it) and mixed it in with tomato sauce. Then, I transferred it into a pot and heated it up.
I added some avocado and voila! A delicious and guilt-free dinner. ❤
Vegan That 