Veggie Enchiladas Topped with a Spicy Jalapeno Cream Sauce


I have a bit of extra time of my hands and I’ve decided to take advantage of it by blogging some of my latest recipes! This recipe calls for plenty of delicious veggie wrapped in tortillas and topped with a creamy and spicy jalapeno sauce.

Start by chopping up some tomatoes, red and green peppers and jalapenos. Cook in a skillet with a bit of oil, salt and cayenne pepper (a dash or more depending on your preference of heat). Once the veggies have softened a bit add in a can of drained kidney beans. A few minutes prior to taking the veggies and beans off the heat stir in some chopped avocados. Roll the veggie/bean mix into the tortillas and top each with some jack cheese. Top with the spicy jalapeno cream sauce and bake until the dish is heated through, about 25 minutes at 400 degrees.

For the jalapeno cream sauce: Heat up some vegetable stock with a bit of almond milk. Add in chopped jalapenos and a bit of a thickening agent like cornstarch. Add a bit of sour cream to get a creamy texture and pour over the rolled tortillas, top with a bit more jack cheese and bake!


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