Summary: Sometimes, you want to whip up a delicious, filling vegan meal without a lot of fuss and expense. Maybe you have less than an hour to prepare a dish that your whole family -- or table of friends -- will love. Never fear! This stellar red bean-based dish utilizes cauliflower "rice." In other words, the finely shredded cauliflower looks like rice, and its texture is quite similar. You and your guests will be amazed! The whole process is much easier than you might think.

Sometimes, you want to whip up a delicious, filling vegan meal without a lot of fuss and expense. Maybe you have less than an hour to prepare a dish that your whole family — or table of friends — will love. Never fear! This stellar red bean-based dish utilizes cauliflower “rice.” In other words, the finely shredded cauliflower looks like rice, and its texture is quite similar. You and your guests will be amazed! The whole process is much easier than you might think. Here’s how:

INGREDIENTS

2 tablespoons olive oil
1/3 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green, red, or yellow bell pepper
1 large head cauliflower, chopped
3 15-ounce cans of red beans, drained and rinsed
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
Optional garnishes: chopped cilantro, avocado, sliced jalapenos, chopped arugula, chopped tomatoes, salsa, diced scallions, etc.

INSTRUCTIONS

Heat the olive oil in a large frying pan and add chopped onions. Fry onions on medium heat for about five minutes until they become translucent. Add chopped pepper and celery and continue frying for 5-10 minutes until vegetables are cooked through. The aroma will be heavenly! Meanwhile, place cauliflower chunks in food processor and grind them until they attain a granulated, slightly powdery consistency. You won’t believe they aren’t actually rice! Add the cauliflower “rice” to vegetables, along with the red beans and spices. Fry for another 10-15 minutes, stirring frequently. You can adjust the seasoning level according to your individual tastes. We like ours spicy, but you may feel differently. Experiment and enjoy!

This delightful dish pairs well with gluten-free corn tortillas and an almost endless variety of toppings. We garnished ours with sliced avocados, chopped cilantro, and thin slices of jalapenos and were delighted with the results. Other topping choices include chopped tomato, scallions, salsa (homemade is best) and chopped arugula. Use your imagination! You can also enjoy this dish with gluten-free, vegan beer or wine (check www.barnivore.com to see if your beverage is vegan).

Your simple, but scrumptious meal will serve 4-6 hungry people. You can store it in your refrigerator, reheat the leftovers, and enjoy them for a couple of days. They will taste just as delicious as before! The dish is amazingly filling and satisfying, and your guests will be delighted by its robust flavor. You’ll want to make it again and again! Be sure to save room for dessert.

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Summary: It's fall, which means pumpkin EVERYTHING is upon us. Pumpkin lattes, pumpkin pies and pumpkin bread will be filling bellies everywhere. We love all things pumpkin, but wanted to bring you a bit of a twist: a savory pumpkin dish.
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It’s fall, which means pumpkin EVERYTHING is upon us. Pumpkin lattes, pumpkin pies and pumpkin bread will be filling bellies everywhere. We love all things pumpkin, but wanted to bring you a bit of a twist: a savory pumpkin dish.

We love pumpkin enchiladas because they are very filling, and so warming on cool autumn days. The spice of the chilies imparts a delicious contrast to the rich pumpkin. The black beans pack a mean protein punch, making this a perfect, well-rounded meal.

Vegan and Gluten-Free Pumpkin Black Bean Chipotle Enchiladas

Enchilada Filling:

1 can of organic pumpkin, we like Farmer’s Market Organic Canned Pumpkin, with BPA-free lining.
1 yellow onion, chopped
1 can organic black beans, drained and rinsed
2 tsp cumin
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp chili powder
2 tbsp sunflower oil

1 package of corn or preferred gluten-free tortillas

Enchilada Sauce:

2 cans fire-roasted tomatoes
3 chipotles from can, plus 1 teaspoon of the adobo sauce from the chipotle chili can
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp chili powder
4 cloves of garlic
Sea salt and pepper to taste

Preheat ove to 350 degrees.

For the enchilada filling: Saute onions over medium heat in 2 tablespoons of sunflower oil until transluscent, approximately 3 minutes. Add another tablespoon of sunflower oil, then add the the rest of the enchilada filling ingredients, stirring frequently until warmed through.

For the enchilada sauce: Pour all of the ingredients into a food processor, and process until smooth and thoroughly blended.

Pour a little of the enchilada sauce into a 9×13 baking dish, so that a thin layer covers the entire dish.

Roll 1/4 cup of the filling into a tortilla and place each one into the baking dish. Pour the rest of the enchilada sauce over the enchiladas. Bake for 25-30 minutes, until heated through and bubbly.

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