Today I got all my grocery shopping done at Trader Joe’s for the start of my Vegan adventure. I started off Sunday for dinner with an easy recipe that I usually made with chicken but saw a recipe for a bean enchilada on the Hungry Girl site and thought I would give it a shot. It is really good and is just an easy normal meal to prepare. The beans are great for lots of fiber (which meat doesn’t have so you don’t as filled up) and it also has tons of protein so you still get that protein along with fiber. That sounds good to me.

Ingredients: I make 2 small enchiladas for me and 2 for Josh with this recipe

-Whole wheat tortillas (I use a smaller size but you can use big ones too)

-1 10 oz can of enchilada sauce ( I don’t usually use all the sauce)

-1 16 oz can of refried beans

-Packet of taco seasoning

-Taco sauce

-soy mozzerella cheese

-diced onions (optional)

With the can of beans in a small bowl mix in 1 tsp of taco seasoning and 1 tbps of taco sauce. Mix together until blended. Place the tortillas on a microwave safe plate and microwave for 30-40 seconds. Spread about 1-2 tbps of enchilada sauce on the tortilla then scoop some beans all the way down the middle of the tortilla, sprinkle with some cheese and then roll it up and place on a baking pan. Once they are all rolled up then drizzle as desired the enchilada sauce over all them. Sprinkle with cheese. Place in oven or toaster oven at 350 degrees for about 15-20 minutes. Serve with some brown rice. Enjoy! ( If you want the onions, cook them in a skillet until cooked and a little browned. Mix those in with the beans)