♫ Listening to: Please, Please, Please Let Me Get What I Want by The Smiths ♫
School started yesterday, and I’m already over it! Can that be possible? My biggest qualm with school this year is that the children who could polish off an entire bag of popchips in approximately 85 seconds over the summer break are now all of a sudden “not hungry” when they’re at school. I consider myself to be a pretty hands-off parent, but I basically only have to follow one rule in this parenting game—keep them alive. They’re making it very difficult for me to follow my rule with this 8-hour-long daily fast. Also, I do not ever recall a time in my life (at any age) when I didn’t feel like eating. Can I please have that problem??? I wish I could trade my appetite for theirs. But until I find a sorceress to perform that magic, I am racking my brain to try to come up with foods that they will be willing to take time away from socializing to eat. Unless these firm up tonight in the fridge (enough to hold in your hand and eat like a cupcake while walking around chatting), I think this might have been a failed attempt. But they’re still super yummy.
Enchilada Mini Cakes Ingredients
- 1 onion, finely diced (I used a food processor)
- a few tablespoons of olive oil
- one 15 ounce can of organic tomato sauce
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon Better Than Bouillon vegetable base or 1 vegetable bouillon cube
- 1 cup hot water
- 1 package organic corn tortillas (if you don’t have tortillas, you can make your own flour tortillas and use those)
- 1 can black beans, rinsed
- vegan cheese
Enchilada Mini Cakes Directions
Preheat oven to 350°.
Grease a cupcake pan with olive or other oil.
Sauté the onion in the olive oil on med-high heat.
Add the tomato sauce once the onion is soft and translucent.
Stir onions and sauce and reduce heat to low.
Add the spices. I usually measure everything into a small bowl before adding so I don’t get steam in my spice jars.
Stir everything well and let simmer on low heat.
Dissolve your Better Than Bouillon vegetable base in the hot water (or you can use premade veggie broth if you have it). I use the Better Than Bouillon vegetable base because it dissolves faster than the rapunzel bouillon cubes. You can get this huge jar at Costco for under $10, and it lasts quite awhile.
Add broth to pan and stir well.
Cut each corn tortilla into 4 triangles and place them into the pan of enchilada sauce burying them under the sauce to get warm and soft.
Remove each triangle from the pan using tongs and place into the cupcake cubbies. You can use as many triangles per cubby as you like, but a minimum of 3 is recommended.
Repeat this until all tortillas are used up or until your cupcake pan is full. My tortillas were used up before my cupcake cubbies were.
Scoop 2 teaspoons of rinsed black beans into each cubby.
Top each enchilada cake with a scoop of cashew cheese or a sprinkle of grated daiya
Spoon the remaining enchilada sauce on top of each enchilada cake.
Bake for 20 minutes if you plan to reheat some later or 30 minutes if not.
Cool for 10 minutes before removing from pan.
Serve immediately or store in freezer or refrigerator.
Serve these enchilada cupcakes with chips and mango corn salsa. Just make sure you use organic or non-GMO corn when you make it.
I use mostly organic ingredients when I cook. I realize that not everyone has the disposable income to buy only organic ingredients. Therefore, I only specify organic on the ingredients that really matter: when buying the organic (or non-GMO) version is the only way to ensure that an item is vegan.