One Pot Zucchini Mushroom Pasta

I have a couple of one pot pasta recipes on Pinterest lately and I love them! So nice to not have several pots/pans going at once. I just tried this last night, and I thought it was easy, and yummy! I'll be posting other soon!

Recipe and picture from www.damndelicous.net

• 1 pound spaghetti
• 1 pound cremini mushrooms, thinly sliced
• 2 zucchini, thinly sliced and quartered
• 2/3 cup peas
• 2 cloves garlic, thinly sliced
• 2 sprigs thyme (I just used a few shakes of my dried thyme)
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup grated Parmesan (put in individual servings if making meal vegan)
• 1/4 cup heavy cream (or almond milk)
• 4 1/2 cups vegetable or chicken broth

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups broth; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
• Serve immediately.

Chocolate Chip Coconut Oatmeal

So I have never been a fan of oatmeal, like ever. I always wanted to like it, but there was something about the texture that I just couldn't get past. Also, the taste wasn't my favorite either. Well, I have found 3 different oatmeal recipes that I like. I'll share this one first, and the other two down the road.

Recipe and picture from: chocolatecoveredkatie.com

1/2 cup of oats
1 heaping Tbs of brown sugar
1/8 tsp salt
1/4 cup applesauce
1/4 cup milk
1-2 Tbs of coconut oil (melted)
1/4 tsp vanilla
handful of chocolate chips
extra milk if wanted

Preheat oven to 375. In a bowl, mix together the oats, sugar, and salt. Add the rest of your ingredients and mix well. Pour into a greased ramekin and bake for 20 min. After 20 min, turn your oven to broil, and cook for another 4-5 minutes. Pour into a bowl, top with chocolate chips, and extra milk if desired.

Cheese Burger Wrap

Recipe and pic from maplespice.com

My family and I really enjoy the Crunch Wrap Supreme that I already  have on this site, so when I saw this recipe for a cheese burger wrap, I knew I wanted to try it. We left the cheese off of Jared's to make it vegan, but the rest of us felt like it was a great way to eat a vegetarian cheese burger! Also, we folded our wraps in a pentagon shape (just like with the crunch wrap supremes) instead of folding it like a burrito. But by all mean, fold it however you want!

1 pkg. Morning Star Crumbles
1 Tbs olive oil
half of an onion chopped
1 clove garlic, minced
salt and pepper (and any other grilling or meat spices you have)
sliced pickles
ice berg lettuce torn
slices of cheese
ketchup and mustard
large flour tortillas

On medium heat, saute your onion in olive oil until the onion is soft to your liking. Once the onion is close, add your garlic for about 30 seconds, then add your crumbles. Once the crumbles have completely defrosted, you can season with salt, pepper, and any other spices. Set aside.

Put a frying pan on medium heat, then assemble your ingredients in the middle of your tortilla in this order: lettuce, crumbles, cheese, pickles, ketchup and mustard. Then fold your tortilla in a burrito, or pentagon shape and place seam down in the hot pan. Let sit for about 2 minutes until it begins to brown and is sealed. Flip over, and repeat on the other side. Once both sides are browned, remove from pan and enjoy!

Black Bean Sweet Potato Quesadilla

I love, love roasted sweet potatoes, they are so yummy. I could totally just eat them all off of the pan! Here is different and yummy way to make a quesadilla. I adapted my Fire Roasted Green Chili Enchilada recipe to make it quicker and more kid friendly.

1 large sweet potato peeled and cubed
1 can black beans drained and rinsed
1-2 large cloves of garlic minced, or pressed
1 small can fire roasted green chili's
1 lime
1/2 tsp or less, or curry or chili powder
1/2 tsp or less cumin
1 Tbs. olive or coconut oil.
whole wheat tortillas
cheese

Preheat your oven to 400. Mix your cubed sweet potatoes with the oil, chili powder, and cumin. Also season with a little salt and pepper. Spread out on a cookie sheet and cook for about 20 min, stirring or shaking the pan at the 10 min mark. When done, set aside to cool.

In a bowl, combine black beans, garlic, green chili's, and juice from half of the lime. Mix well. When sweet potatoes have cooled a bit, add them to mixture and stir to combine. Use this as your quesadilla filling. I like to spread the mixture on half, sprinkle cheese on top, then fold the other half over.

Curry with Black Eye Peas, and Potatoes

I know, I do TONS of curry recipes! But they are always vegan, and Jared loves them so we try a lot in this house! This one was a little different than the others since I used red potatoes, and spinach! This recipe is from theppk.com

1 tablespoon coconut oil
1 large red onion, thinly sliced
1 tablespoon fresh minced ginger
2 cloves garlic, minced
1 to 1 1/2 tablespoons mild curry powder
1/2 teaspoon garam masala
3/4 teaspoon salt
1 tablespoon brown sugar
3 cups vegetable broth
2 tablespoons tomato paste
2 red potatoes, cut in 3/4 inch pieces

2 cups spinach, chopped. Or your can use kale, or collard greens

1 can coconut milk

1 1/2 cups cooked black eyed peas (from a 15 oz can, rinsed and drained)

Preheat a 4 quart pot over medium heat. Saute the onion in the coconut oil for 5 to 7 minutes, until onion is lightly browned.

Add the garlic and ginger, and saute until fragrant, about 30 seconds. Add 1 1/2 tablespoons of curry powder, garam masala, salt, vegetable broth, agave, and tomato paste, and stir. The tomato paste may not dissolve just yet but that’s ok, it will when it heats through.

Add the potatoes, cover pot and bring to a boil. Once boiling, immediately lower heat to a simmer, and leave the lid ajar so that steam can escape. Let potatoes cook just until tender, about 5 more minutes.

In the meantime, toss together all of the salsa ingredients in a mixing bowl and set aside.

Once potatoes are fork tender, add the spinach, black-eyed peas and coconut milk. Stir gently to incorporate. Leave lid ajar again, and bring to a simmer. Let simmer, it should only take a few minutes.

Serve with with jasmine, or brown rice.

Quinoa Black Bean and Corn Taco's

This is another recipe I found on Pinterest. We bought a huge bag of quinoa at Costco for $10 so I have been trying to find different ways to use it. I threw it in our chili, we had it in wraps, and then I tried this recipe. I think the filling would also be good on a tostada! Enjoy! Recipe and picture from cookingclassy.com

• 1 1/2 cups cooked quinoa
• 1 Tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, finely minced
• 1 cup vegetable broth or chicken broth
• 1 (14.5) oz can diced tomatoes with green chilis, undrained
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 - 1/2 tsp cayenne pepper
• 1/4 tsp ground coriander
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups frozen corn
• 2 (15 oz) cans black beans, drained and rinsed
• juice of 1 lime
• 1/2 cup cilantro, chopped

• Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
• Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.

Spicy Bean and Rice Burritos

1 box spanish rice cooked per intructions
1 can black beans rinsed and drained
1 can pinto beans drained
1-2 Tbs. Adobo sauce (depending on how spicy you want them)
2 cloves garlic, minced
1 tsp. cumin
1 tsp. chili powder
1/2 Tbs. oil
1/2 cup water
whole wheat tortillas
shredded cheese, and anything else you like on your burritos!

I start my rice before I do anything else because it takes about 30 min. to cook. I have also found that I don't quite use all the rice it makes. I probably use 3/4's of it. Saute your garlic in the oil for about a minute on medium heat, then add your beans, spices, adobo sauce, and water. Mix well. Let simmer for about 10 minutes, stirring occasionally. Once your rice is done, add it to your bean mixture and mix well. Top with cheese, and any other topping you want, then put in a tortilla!

Sweet Potato Cauliflower Curry

Recipe and Picture from Noreencooks.com

Another Curry recipe! One of the reasons I try so many curry recipes is because so many of them are vegan! I have tried even more than I have put on this blog. Only my favorites make the cut. You can serve this with naan, brown rice, or jasmine rice.

1 onion diced
1 head of cauliflower cut into small florets
1 large sweet potato peeled and cubed
1 can chick peas rinsed and drained
1 can coconut milk
1 cup vegetable broth
1 tsp. Garam Masala
1/2 to 1 Tbs. curry powder (I probably used about a little more than a half)
salt to taste

I cooked this is a large pan on the stove, but I also think you could do this in your crockpot on high for 3-4 hours. I would just cook the onion first.

Heat 1-2 Tbs. olive oil in a large sauce pan, or pot and saute onions until they become soft. Add curry, and garam masala and stir well for 1 minute. Add coconut milk, broth, sweet potato, and cauliflower. Bring to a boil, cover, then let simmer until vegetables become soft. I think ours took about 30 min on medium low heat. When your veggies are soft, add the chick peas and heat though. Season with salt and serve!

Black Bean and Corn Relish Tostadas

This recipe was really easy. It is so yummy and light and perfect for summer. It makes me sad that summer is now over. I'm sure it will still be yummy in the winter, I just won't get to use all yummy produce that has been in season.

Recipe adapted from: Martha Stewart

5-6 whole wheat tortillas
1 Tbs. olive oil
10 oz. pkg. frozen corn-thawed
2 limes
salt and pepper
1 large ripe avocado
3 green onions sliced thinly
1 can black beans rinsed and drained
shredded cheese
diced tomatoes
sour cream

A few hours before dinner, thaw your corn.  Add the juice from your 2 limes, the Tbs. of olive oil, green onions, and season with salt and pepper. Stir well. Cover and refrigerate until you are ready to use. When you are ready to make dinner, cube your avocado and add to corn mix. Also, have your tomatoes diced and ready at this time.

Heat your oven to 450. Spray each tortilla with Pam, or olive oil on both sides and put on a cookie sheet. Top lightly with shredded cheese and a spoonful of black beans. Cook for 6-8 minutes rotating the pan halfway through. Keep an eye on them, you want them crispy and starting to brown, but they can burn easily.

Remove from oven and top with corn mixture, diced tomatoes, and sour cream if desired. My husband likes jalapino's on his so you can always add that too!

Crispy Tofu

I am not the biggest fan of tofu, but every once in a while I find a way to cook it that is good and not all wet and mushy. I found this recipe through Pinterest and my whole family loved it!

Recipe from www.vegandad.blogspot.com

1 block firm tofu, drained and cut into 10-11 equal slices.
Olive oil for frying

Mix together well:
3/4 cups flour
1 tsp. salt
1 tsp. poultry seasoning
1 tsp. paprika
a pinch of black pepper

In a separate bowl whisk:
1 cup almond milk
2 Tbs. mustard
2 Tbs. hot sauce
1/2 tsp. salt

In another bowl:
1 cup panko bread crumbs

After you cut tofu into slices, line a cookie sheet with a towel, put tofu on it, cover with another towel, and another cookie sheet. Place a few cans of food, or something heavy on top of cookie sheet to help drain the tofu. Leave for 15 minutes.

After you have drained tofu, get some oil heating on medium heat in a large frying pan. Next, you will dip your tofu slices in the milk, then dredge in the flour mixture, back in the milk, then cover with the panko crumbs. Cook 4-5 slices at a time turning every 3-4 minutes until they are golden.

Bean Curry

I am just in a curry mood I suppose. It is something I have decided I like, so I have been trying lots of new recipes :) Here is a good one from Melanie at www.melskitchencafe.com My husband raved, and the kids ate it well too. We had ours with whole wheat naan. That recipe was also from Melanie. I will post that recipe another time! Enjoy!

• 1 tablespoon canola oil
• 1 onion, chopped
• 3 cloves garlic, finely minced
• 1 teaspoon freshly grated ginger 
• 1 large tomato, chopped
• 1/2 teaspoon tumeric
• pinch cayenne, or to taste
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon Garam Masala (If you don't have this, you can look on the internet for a substitute like I did!)
• 3/4 cup half and half (I think next time I will try coconut milk to make it vegan)
• 1 cup vegetable stock or chicken broth
• 1 can black-eyed peas, lightly drained (I used 1 1/2 cans)
• 2 tablespoons chopped fresh cilantro

1. Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas.
2. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.

Pumpkin Chocolate Chip Muffins

Recipe from www.dinnerdishesanddesserts.com

I absolutely love these, and so do my kids! Also, not too unhealthy as far as muffins go.

• 1½ cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ⅔ cup sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• 1 egg
• 1 cup pumpkin puree
• ⅔ cup apple sauce (unsweetened)
• 1 Tbls + 1 tsp canola oil
• 1 tsp vanilla
• ⅔ cup chocolate chips

Instructions

1. Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with non stick spray, or liners.
2. In a large bowl combine the flour, baking soda, baking powder, salt, sugar, cinnamon, nutmeg, and ginger. Whisk until combined. In a separate bowl, mix together egg, pumpkin, apple sauce, oil and vanilla until well combined. Combine the wet and dry ingredients, and mix until just combined (be careful not to over mix). Fold in the chocolate chips.
3. Scoop the batter into the prepared muffins tins. Bake for 15-18 minutes. 

Whole Wheat Banana Pancakes (Shawnee Pulsipher)

I am going to try and branch out and put other recipes on this blog besides main dishes :) I thought I would start with these pancakes. They are the bomb! Also, you can add different variations to your liking! Here is the way we like them best.

Mix together well in a large bowl:
2 cups whole wheat flour
4 Tbs. Sugar
2 Tbs. baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped pecans

In another bowl add together and mix well:
2 eggs
2 cups of milk (I have used almond milk with great results)
4 Tbs oil (I have used canola, olive, and coconut)
1/2 tsp. vanilla
1-2 ripe mashed bananas

Add the wet ingredients to the dry ingredients and mix until well incorporated. Cook on a greased griddle top at 300 degree's.

Green Lentil Curry

I really like the African Peanut Stew recipe that I have on this blog, and I have been trying to find another recipe that uses curry that I like just as well. I have probably tried 4 things that were just o.k. and finally after trying this today, I finally found a recipe that didn't let me down. This recipe came from a food blog that I have contributed to in the past called www.gurlinthekitchen.blogspot.com It doesn't really get updated anymore, but there are some great recipes on there!

2 T. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 T. grated ginger root (or 1 t. powdered)
1 1/2 c. green lentils, cleaned and rinsed
1 can garbanzo beans, drained and rinsed
3 c. chicken broth
1 can coconut milk
2 t. curry powder
1 t. turmeric
salt to taste
Jasmine rice

 Heat oil in skillet, add onion and garlic. Cook, stirring, for 2-3 minutes. Add ginger. Cook until onion is soft, then add broth, lentils, garbanzo beans, coconut milk, curry powder, and turmeric. Cook until lentils are soft, 20-30 minutes. Taste for salt, add more if necessary. While lentils are simmering, cook your rice. Serve lentils over hot cooked rice. 

Fire Roasted Green Chili Sweet Potato Enchiladas

Recipe and picture from: www.glutenfreegoddess.blogspot.com

Ok, I have a couple of sweet potato/black bean enchilada recipes on this blog. All of them have different flavor profiles and when you're trying to cook vegan/vegetarian your options are limited. Well, this is my favorite enchilada recipe I have tried so far. I really loved it! Maybe it was because I was fasting all day, but I will definitely make it again soon!

For the Sauce
1 cup vegetable broth
1 tablespoon cornstarch
1 generous cup chopped fire roasted green chiles
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder (I used chili powder)
*Bring to a boil and let thicken. Set aside

For the Filling
1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
1 really big sweet potato, peeled and cubed into the size of dice
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry (I used curry and LOVED it)
Sea salt and black pepper, to taste
*Preheat oven to 400. Toss cubed sweet potatoes with 1-2 tablespoons coconut, or olive oil and season with salt and pepper. Put on a cookie sheet and cook for 20-25 min. until potatoes are soft.

*When potatoes are down, turn oven to 350

Using a bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the sweet potatoes with the chopped green chiles; add the spices and mix well.

To Assemble
Spread some of your chili sauce into the bottom of a baking dish. Use 6-7 whole wheat tortillas. Spread a spoonful of sweet potato mixture down the center of tortilla. Spoon black bean mixture on top. You can then top it with some grated cheese, or leave plain to make it vegan. Roll up tortilla and place seam side down in your baking dish. Repeat process with remaining tortillas. Top with remaining chili sauce and more cheese if desired. Bake for 25 min.

Avacado Pita Pizza

Jared brought home a big bag of avacados from Costco this week and we were trying to find different ways to use them. I found this pizza recipe and it was easy and yummy :)

Avacado Pita Pizza
Recipe from: www.twopeasandtheirpod.com

2 large avacados, sliced
1 bunch cilantro
1/2 jalapino seeded and diced
1 clove garlic
2 green onions, sliced
Juice from 1 lime
1/4 cup olive oil
Salt and Pepper
4 whole wheat pitas
Shredded Mozarella cheese

Pre-heat oven to 400 degrees. In a processor combine: cilantro, jalapino, garlic, green onions, lime juice olive oil, and salt and pepper. Process until it forms a sauce and spread on top of your pitas. Sprinkle with mozarella cheese. Put on a cookie sheet and bake for 8-10 minutes. When pitas are done, top with sliced avacados.

Butternut Squash Pasta

I love Pinterest because it is a great way for me to find new recipes. Now with Jared being a vegan, he has made cooking for our family even harder. This recipe only had a little parmesan cheese, and butter that can easily be subsituted for olive oil. My kids were nervous to try it but really liked the sweet flavor.

Butternut Squash Pasta
Recipe and picture from: www.skinnytaste.com

13 oz. whole wheat pasta. I used spaghetti
1 medium size butternut squash
1 leek
1/4 cup parmesan cheese
1 Tbs. butter
2 cloves of garlic, minced
salt and pepper
vegetable or chicken broth, optional

Set your oven to 400 degrees. Cut the stem, and end off of your butternut squash. Slice in half length wise and scoop out all the seeds and strings. Spray, or brush lightly with olive oil and sprinkly lightly with salt and pepper. Place cut side down on a cookie sheet and cook 40-50 minutes until squash come away easily from skin. Scoop out the flesh and put in a processor and blend until smooth. If you don't want to cook it this way, you can peel and cube your squash and boil it until tender. I just don't like doing more cutting than necessary. After you puree your squash, set it aside. And set a large pot of water to boil for your pasta.

Slice the leek, using the white part only. Saute it in butter until the leeks have become soft and translucent. Add your garlic, stir for a minute, and add the butternut squash and season with salt and pepper. It will be thick. Thin out the sauce by using some reserved pasta water, or vegetable/chicken broth. Once you have the consistency you want, add the cooked pasta and parmesan cheese. Toss to combine, serve immediately with more parmesan cheese on top if desired.

Spaghetti Squash with Roasted Red Pepper Sauce

Recipe and Picture from: www.twopeasandtheirpod.com

I made this dish last night, and everyone loved it. My 2 year old practically inhaled it. This was a relief because I have only made spaghetti squash one other time, and I was not a fan and neither was the kids. I think the key is brushing the sides with olive oil, and seasoning before cooking.

To cook the spaghetti squash, preheat the oven to 400 degrees. Cut the squashes stem off, then cut in half lengthwise. Brush both sides with olive oil then sprinkle with salt and pepper. Place cut side down on a rimmed baking sheet. Cook for 45 minutes. Remove from oven, let cool for a few minutes and then get a fork and scrape the sides, getting all the stringy strands and transfer to another dish.

You can make the sauce while the squash is roasting. For the sauce you will need:
2 red bell peppers
1 15 oz. can diced tomatoes
1 small onion, diced
2 cloves garlic, minced
1/2 tsp. oregano
fresh basil (Ijust used dry)
a pinch of red pepper flakes
1/4 cup greek yogurt
salt and pepper to taste
Roast red peppers over gas flame, under the broiler, or on the grill, turning to get all sides until peppers are completely black. Place peppers in a paper or plastic bag to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.
 In a large saucepan, heat the olive oil over medium heat. Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 2 minutes. Add the red peppers and diced tomatoes. Add oregano, red pepper flakes, fresh basil, and season with salt and pepper. Simmer on stove for 10 minutes. Stir in the Greek yogurt. Purée the sauce in the pan, using an immersion blender. You can also transfer the sauce to a blender or food processor. Put on top of spaghetti squash and enjoy.

After making this, I may alter the recipe to include more roasted pepper, and less tomato as I enjoy the roasted pepper taste more.

Cilantro Peanut Pesto

I love it when I find new pasta dishes that work out! Pasta is kind of a staple in our house and I am always looking for a good new pasta dish. This Cilantro Peanut Pesto from Our Best Bites was so yummy and light. It was also much cheaper to make than my regular pesto sauce since I had most of the ingredients on hand.

Cilantro Peanut Pesto
Recipe and picture from: http://www.ourbestbites.com/

1 bunch cilantro, roughly chopped
1 clove garlic, smashed, peeled, and roughly chopped
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/4-1/2 teaspoon red pepper flakes
1 1/2 teaspoons brown sugar
zest and juice from one lime (about 2 tsp zest and 2 Tbs juice)
1/4 cup roasted peanuts (plus more for serving, if desired)
2-3 tablespoons low sodium soy sauce
3/4 pound (12 oz) linguine or spaghetti, cooked according to box instructions
Instructions
In a food processor, combine cilantro (save a bit of cilantro for garnish), garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and peanuts (basically everything except soy sauce).  Pulse until a coarse paste forms.  Season with soy sauce and pulse to combine.  In a large bowl, toss pesto with hot pasta.  Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired. Serve immediately.

Avacado Enchiladas

I saw this recipe a while back and thought for awhile that that I should try it out. The thing that made me nervous was that I recently tried an avocado pasta recipe and DID NOT like it. I wondered if it was just the fact of eating the avocados warm that was the problem. Well, the avocados are definitely warm in the recipe and they are yummy! I would compare this to honey lime chicken enchiladas and honestly think they are just as good!

Avocado Enchiladas
Recipe source: http://www.ohsweetbasil.com/

3 Large Ripe, but firm Avocados, sliced into cubes (I would double this if you want a large pan of enchiladas)
1 Scant Tablespoon Cumin
2 Large Cloves of Garlic, minced
1/4 Cup Lime Juice
1/3 Cup Honey
1 Heaping Tablespoon Cilantro, chopped
1 Cup Green Enchilada Sauce
1 Cup Heavy Cream
Tillamook Pepperjack Cheese, grated. (I had shredded colby and monterey jack so I used that)
Tortillas

 Pre-heat your oven to 350. In a bowl, whisk together the cilantro, garlic, cumin, honey, and lime juice. Add the avocado and toss gently. In a separate bowl whisk the enchilada sauce and heavy cream together. Pour a little of your enchilada sauce mixture into the bottom of your pan and spread to coat.  Spoon your avocado mixture down the center of a tortilla, top with a little shredded cheese then roll, placing seam side down in the pan. Repeat with remaining tortillas. Top with more of your enchilada sauce and more shredded cheese. Bake for 25 min.