Bring on some vegan Tex-Mex!

Daddio was on the road (in the air?) for five days, maintaining his goal of a vegan diet, and it was a challenge.  I'm hopeful that I can convince him to blog about it because I think it will be interesting to look back on this point and think about how far he's come...some day.

On his last day out, I sent him a text: What do you want for dinner? Anything you want, I'll make it.  Just name it.

I knew he was hungry.  

He replied:  Black bean enchiladas?  Or any Tex-Mex recipe.  Creamy jalapeño?  

My man has a thing for Tex-Mex.  He could eat it every meal.  I'm not kidding.  

I quickly set out to find some recipe options.  I have several enchilada recipes, but all would require too many substitutions to be a safe, homecoming dinner.  I knew this had to be a tried & true recipe.  And I found a couple.  First, I used this black bean enchilada recipe.  I doubled it because I knew it would be good and I wanted leftovers.  My mouth started watering as I was reading the recipe.  (Actually, my stomach is growling just thinking about it.)

I also stumbled upon this recipe for another version of vegan enchiladas and avocado cream sauce.  I decided to make the cream sauce to slather on the top of our finished product after it came out of the oven.

Bottom line: really good choices.  Both recipes were delicious!  Honestly, I can't think of anything that would've made them taste better.  We didn't miss meat or cheese at all.  

I served this with vegan creamy jalapeño (Chuy's inspired) and Corona margaritas.

Everybody was home with full bellies.  Moma was happy.  ❤