What To Try In A Vegan Restaurant

Recently I visited one vegan restaurant and truly I had maybe the most delicious dinner in my life. I am not a vegan nor a vegetarian so I was suspicious and cautious before visiting. Two thoughts were in my mind, that I won’t be able to find anything to order and probably food would be awful! Ah! I was sooo wrong. There was an extensive menu which I almost got lost and the Mexican Enchiladas I ordered were scrumptious.

After my visit to this vegan restaurant I’ve started to searching for vegan recipes and I finally found a similar to the dish I tried for the very first time. Here is the recipe (credits to http://vegansintages.blogspot.com/2014/03/blog-post_31.html)

Vegan Mexican Black Bean Enchiladas

Ingredients for the filling

(4 large enchiladas)

1 finely chopped onion

1 clove of garlic, melted

1 tbsp. olive oil

2 large Florina peppers or 3-4 small ones, whichever color you prefer, chopped

2 cups cooked black beans

1 c.t.c. cumin

1/2 tbsp. smoked paprika

juice of half a lemon

Salt Pepper

4 large tortillas

cilantro or parsley for garnish

Avocado for garnish

For the sauce:

1 cup tomato sauce

1 c.t.c. cumin

1 c.t.c. garlic powder

1 c.t.c. oregano

Salt Pepper

Execute

We start by sauteing the chopped onion and garlic in the oil in a deep pan for 2-3 minutes. Add the peppers, mix and saute for another 3-4 minutes. Remove from the heat.

In a bowl, empty the beans and mash them with the puree tool. Our mixture does not need to be completely pureed, let some beans remain whole.

Then, pour our vegetables from the pan into the bowl with the beans, add the cumin, paprika, lemon juice, salt and pepper and mix.

Fill with the mixture of our tortillas and place them with the "seam" down in a pyrex one next to the other.

Now on to the sauce:

In a saucepan, add the tomato sauce and our spices. Boil for five minutes to set, if necessary add a spoonful of flour.

Pour the enchiladas with the sauce, optionally rub vegan yellow cheese on top and bake at 180 degrees for about 20-25 minutes.

Garnish with chopped cilantro, or if you're like us who can't stand it, substitute the humble parsley :)
For all of you who prefer hot flavors, you can add chili peppers along with sweet or chili powder to the sauce.

If you are an amateur to this field and you have never tried a vegan recipe before I strongly recommend not to try to cook at home but to visit a vegan restaurant.