Back with a Bang Enchiladas

Charity Hat:

https://raisedfistpropaganda.bigcarte...

Shot & Chopped by Jeff Pliskin
www.RaisedFistPropaganda.com
Instagram @RaisedFistPropaganda
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John Joseph
www.JohnJoseph.MerchNow.com
Instagram @johnjosephcromag
  / john.joseph.739326  
Twitter: @JJcromag

Music by Long Beach Dub Allstars & Sizzla

Cashew Lime Sauce:
Ingredients
1 cup raw cashews
1 cup water
1.5 teaspoons asafoetida
2 tablespoons lime juice
1/3 teaspoon Himalayan salt

Directions:
Add ingredients in high speed blender until smooth. Refrigerate until all the food is done.

Roasted Potatoes
Pre-Heat Oven or Air Fryer to 350 Fahrenheit

Ingredients
Two cup cubes fingerling potatoes
1 teaspoon black pepper
2 teaspoons dried rosemary
1 teaspoon dried thyme
1.5 teaspoons garlic and herb seasoning (Frontier Brand)
2 tablespoons xtra virgin olive oil
1/2 teaspoon himalayan salt

Directions.
Place oil in bowl. Drop in all ingredients. Add potatoes with mixture and toss covering well. Put in oven or air fryer until crispy brown - 20-25 minutes

Salad
Easy peezy. Use your favorite ingredients. Lettuce, cherry tomatoes. Steam a cup of fresh broccoli flowers and rinse with cold water. Pat or spin excess water out. Add to salad for extra taste and nutrition. I used organic Thousand Island dressing.

Enchiladas: Makes 16 Enchiladas
Ingredients
2 - 15 ounce cans Black Beans
2 packages extra firm tofu
2 packages corn tortillas (8 in each)
4 tablespoons extra-virgin olive oil
2 red peppers cut into small chunks
1.5 cups chopped spinach - no stems
One dry chili pepper
4 tablespoons nutritional yeast
1/2 teaspoon turmeric
1 teaspoon Himalayan salt
1/2 teaspoon cumin powder
1/4 teaspoon black pepper
1 teaspoon asafoetida (Hing)
1 teaspoon black mustard seeds
1/4 teaspoon ground coriander
2 jars tomatillo sauce
Miyokos plant based cheese shreds
Lettuce (garnish)
Avocado cubes (garnish)

Directions
Pre-Heat oven time 350 degrees
Enchiladas
Heat up your oil. Add black mustard seeds, dried chili, cumin powder, ground coriander, asafoetida. On medium flame when black mustard seeds start popping add your red peppers. While that is cooking put your tofu, turmeric, black pepper, nutritional yeast and salt in a food processor. Blend on high until smooth. Add this to your red peppers and spices. Throw in some extra nutritional yeast - 2 tablespoons- Cook for three minutes on medium to low flame making sure the peppers and spices are integrated into the tofu. Add your black beans cook another two minutes. Fold in your spinach. Keep cooking 5 to 7 minutes on medium low flame. Sprinkle in a half cup plant based cheese.
Heat up your corn tortillas for 2 to 3 minutes in the oven. Take two Pyrex trays coat them with a very light coat of oil on the bottom and the sides. Put a layer of tomatillo sauce on each. Next add filling to the tortillas and roll them up placing them seem down. After both trays are done spread some more tomatillo sauce on them and add some plant-based cheese on top. Put them in the oven for 20 to 25 minutes. Take them out. Dress them with lettuce, avocado, and cashew lime sauce. Plate with salad and potatoes.

Enjoy, motherfuckers!