It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.
2 tablespoons JUSTIN’S® Cinnamon Almond Butter
1 tablespoon Olive Oil
½ cup Onion, chopped
3 Garlic Cloves, minced
1 tablespoon Tomato Paste
1 (10 ounces) can Red Enchilada Sauce
1 Chipotle Pepper
1 teaspoon Adobo Sauce
2 ½ ounces 60% Dark Chocolate, broken into pieces
1 cup Vegetable Stock
1 tablespoon Fresh Oregano
8 Corn Tortillas
8 ounces Mexican Blend Cheese, shredded
1 can Black Beans, drained and rinsed
1 cup Spinach Leaves
For Garnish:
Cubed Avocado
Lime Wedges
Fresh Cilantro
Plain Greek Yogurt (optional)
1. Preheat the oven 350°F.
2. In a medium saucepan, heat the oil over medium-high heat.
3. Add the onions and sauté for 3 minutes.
4. Add the garlic and sauté for 1 minute.
5. Stir in the tomato paste, enchilada sauce, chipotle pepper, adobo sauce, and chocolate.
6. Add the stock, JUSTIN’S® Cinnamon Almond Butter, cinnamon, and oregano.
7. Salt and pepper to season, then let simmer for 10 minutes.
8. Transfer to a blender or use an immersion blender to puree the sauce until smooth, for about 30 seconds.
9. Pour ½ cup of the sauce in the bottom of an 9 x 13-inch baking dish.
10. In a large bowl, mix together the black beans, spinach, and cheese.
11. Fill each tortilla with ¼ cup of bean mixture, roll, and place them seam-side down in the pan.
12. Pour the remaining sauce on top of the enchiladas, and bake for 25-30 minutes.
13. Garnish with cilantro, avocado, a drizzle of Greek yogurt, and lime wedges.
Rome wasn’t built in a day. All good things come to those who wait. There are probably some other expressions about time and working hard that aren’t coming to me right now. These Chocolate Hazelnut Babkas take a little bit of time, but they are well worth the effort. They use JUSTIN’S® Chocolate Hazelnut and Almond Butter and when served warm are a delicious snack for friends and family.
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
Did you know that matcha has more antioxidants than orange juice? My Matcha Smoothie Bowl is a great way to boost your immune system for the day and get your morning rolling on the right foot. A blended treat with dragon fruit, sliced bananas, and JUSTIN’S® Classic Almond Butter. It’s so good!
Whether you’re on a gluten-free diet or trying something new, these Fudgy Gluten Free Quinoa Flour Brownies will not disappoint! The chocolaty goodness in these brownies are hard to resist, and did I mention there’s coffee in these? As if you needed another reason to try them. This recipe takes about 45 minutes to make and less than an hour to eat. Kidding, not kidding.
2 tablespoons JUSTIN’S® Cinnamon Almond Butter
1 tablespoon Olive Oil
½ cup Onion, chopped
3 Garlic Cloves, minced
1 tablespoon Tomato Paste
1 (10 ounces) can Red Enchilada Sauce
1 Chipotle Pepper
1 teaspoon Adobo Sauce
2 ½ ounces 60% Dark Chocolate, broken into pieces
1 cup Vegetable Stock
1 tablespoon Fresh Oregano
8 Corn Tortillas
8 ounces Mexican Blend Cheese, shredded
1 can Black Beans, drained and rinsed
1 cup Spinach Leaves
For Garnish:
Cubed Avocado
Lime Wedges
Fresh Cilantro
Plain Greek Yogurt (optional)
1. Preheat the oven 350°F.
2. In a medium saucepan, heat the oil over medium-high heat.
3. Add the onions and sauté for 3 minutes.
4. Add the garlic and sauté for 1 minute.
5. Stir in the tomato paste, enchilada sauce, chipotle pepper, adobo sauce, and chocolate.
6. Add the stock, JUSTIN’S® Cinnamon Almond Butter, cinnamon, and oregano.
7. Salt and pepper to season, then let simmer for 10 minutes.
8. Transfer to a blender or use an immersion blender to puree the sauce until smooth, for about 30 seconds.
9. Pour ½ cup of the sauce in the bottom of an 9 x 13-inch baking dish.
10. In a large bowl, mix together the black beans, spinach, and cheese.
11. Fill each tortilla with ¼ cup of bean mixture, roll, and place them seam-side down in the pan.
12. Pour the remaining sauce on top of the enchiladas, and bake for 25-30 minutes.
13. Garnish with cilantro, avocado, a drizzle of Greek yogurt, and lime wedges.
Grain-Free Coconut Cauliflower “Oats” with Caramelized Bananas may sound like a mouthful—because it is! It’s packed with all of the things that are in the name and JUSTIN’S® Classic Almond Butter, so you know it’s good! Try some today!
My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.
This flavorful dish was inspired by my love for Asian cuisine. It’s entirely vegetarian and feels like a treat everytime I make it. The combination of zesty, sweet, and savory miso sauce over a bed of veggies and noodles, is the perfect dinner recipe for any night.
Gingerbread is one of my favorite types of bread. It’s really more of a cookie, who knew? Well, as soon as I learned that, I found a way to incorporate my JUSTIN’S® Classic Almond Butter (regular or Maple flavor if you’re feeling extra funky) into a classic holiday recipe. Whip up a batch today and impress all of your holiday guests or bring home the holiday flavor to any time of year.
Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!
Say goodbye to the same-old-salmon. This Nutty Miso Salmon is about to become your new favorite way to prepare your favorite fish. Who knew you could create flavor this delicious with only a handful of ingredients and a few minutes under the broiler? Well, I guess we did. But now I’m sharing it with you! Forgive me?
Breakfast is the most important meal of the day. Why waste it with something boring? Made with almond milk and my very own JUSTIN’S® Cinnamon Almond Butter, you won’t find a nuttier way to start your day!
Who hasn’t realized at 5:45 that they forgot to prep dinner? I certainly have. More than once. So often, in fact, that I created a delicious, quick, and healthy meal that uses pantry staples. My Easy Peanut-Ginger Noodles come together in the time it takes you to cook noodles and taste way better than anything you’ll order on an app or pull out of your freezer. Don’t tell anyone, but sometimes I forget to make dinner on purpose so that I have an excuse to make this dish!
