by Anna Ervin
When I first made the switch to a vegan diet, the one meal that I craved more than anything else was my mom’s Green Chile Enchiladas. I talked about them all the time, to the point that she finally asked me how we could change up her recipe to meet my dietary needs.
We swapped the chicken for black beans, Greek yogurt for coconut milk, and cheese for well, vegan cheese.
I think a lot of times people get hung up on the idea that eating plant-based has to be difficult. The fact is, I’ve found that most of my old favorite recipes (particularly the ones my mom frequently cooked) were actually really easy to replicate using nothing but plants. All I needed to do was shift my focus toward the countless vegan options that are available to me.
I hope you enjoy this veggie-packed, cannabis-infused take on one of my favorite recipes!
What You’ll Need:
- 3 7oz cans diced green chiles (two for the filling, one for the sauce)
- 16oz jar green chile enchilada sauce
- 14oz can coconut milk, full fat and chilled
- 2 Tbsp infused olive oil (or mix in regular oil to adjust your dosage)
- 1 bell pepper (any color)
- 2-3 jalapenos
- 1 head broccoli
- ½ red or yellow onion
- 1 tsp cumin
- ½ tsp chili powder
- 1 can black beans, drained and rinsed
- ½ cup shredded vegan mozzarella or vegan cheddar cheese (I use Follow Your Heart)
- 9-12 six-inch flour tortillas
- 1 avocado, sliced
- handful cilantro leaves, chopped
- 1 diced tomato