Chilaquiles

Thanks to Simple, Healthy, Tasty for this one. Delicious!!! Our kids lapped it up.

Chilaquiles

Coconut oil

1 onion, chopped

1-2 colored bell peppers, chopped

chili powder

cumin

Mexican seasoning

1-2 cans of kidney beans and/or black beans (we cook in large batches and freeze in 3 c bags)

corn

salsa

olives, sliced

Green and/or Purple Cabbage, finely sliced

tomatoes, chopped

fresh cilantro, chopped

Lime slices, optional

Saute onions and peppers in coconut oil. Add spices to taste. Add beans and corn (and additional veggies as you like). Lastly, add tortilla chips, salsa and olives. Stir until coated and warm.

Place large handfuls of raw sliced cabbage on your plates and top it with the filling from the pan and then add the cilantro and tomatoes. Squeeze lime juice on top and pour ranch dressing and cheezy sauce on it. (I add almond milk to the cheezy sauce to make it a little more runny).

Ranch Dressing

1 cup of Sunflower Seed Sour Cream (recipe below, Note: This can be left out if you are in a hurry or just want it more simple! It's not quite as rich, thick, and creamy, but still really good)

1 cup almonaise

3 teaspoons apple cider vinegar

1-2 T Ranch Dressing Mix (see below)

Mix all ingredients until nice and smooth. It will be dip like consistency and great for carrot sticks etc. To make more dressing like consistency add some water or rice milk. Also it will thicken a bit in the fridge so keep that in mind. 

 

Homemade Ranch Dressing Mix

1/4 cup basil
1 cup dill
1 cup parsley
1/2 Tablespoon garlic granules
1/4 cup onion powder
1 Tablespoon Real Salt
1 teaspoon pepper

Combine ingredients in a jar stir or shake until well combined.  Use about 1-2 Tablespoons per 2 cups of dressing.

Sunflower Seed Sour Cream

1 cup raw sunflower seeds

1 cup water

4+ Tablespoons lemon juice

1 garlic clove pressed or 1/2 teaspoon garlic powder

3/4 teaspoon onion powder

3/4 teaspoon salt

Place ingredients in blender and blend until smooth.