Did you know that in July of 2011 the UUA published a Statement of Conscience about Ethical Eating: Food and Environmental Justice?
It reads in part . . .
“Aware of our interdependence, we acknowledge that eating ethically requires us to be mindful of the miracle of life we share with all beings. With gratitude for the food we have received, we strive to choose foods that minimize harm and are protective of the environment, consumers, farmers, and all those involved in food production and distribution…
As Unitarian Universalists, we are called to address our relationship with food. Our Principles call for recognition of and respect for the other. As we search freely and responsibly for truth, meaning, and spiritual wholeness, we will make a variety of individual choices about food. Ethical eating is the application of our Principles to our food choices. What and how we eat has broad implications for our planet and society. Our values, Principles, and integrity call us to seek compassion, health, and sustainability in the production of food we raise or purchase.”
One of the ways we can live our UU Values is to consciously choose which foods we eat. And eating less meat is a great way to live those values. Each meatless meal you eat saves 133 gallons of water and reduces your carbon footprint by 8 pounds!
We invite you to try the delicious recipes on our Meatless Monday webpage — including pastas, stir fries, casseroles and the family-pleasing recipe below.
👨🍳 Black Bean Enchiladas
- No-stick cooking spray
- 1 can (20 oz) enchilada sauce, divided
- 1 can (16 oz) black beans or vegetarian refried beans
- 1 can (10 oz) diced tomatoes and green chilies – no salt added, drained
- 1 pkg (10 oz) frozen chopped spinach, thawed, squeezed dry
- 1 cup sweet kernel corn
- 1-1/2 cups shredded Mexican blend cheese or vegan cheese, divided
- 12 tortillas (8 inch), warmed
- (You can also saute some onions and peppers and add them to the mix)
- Preheat oven to 375°F.
- Spray 13×9-inch glass baking dish with cooking spray.
- Spread 1 cup sauce over bottom of baking dish; set aside.
- Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
- Top each tortilla with 1/3 to 1/2 cup bean mixture. Roll up and place seam-side down in baking dish. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
- Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.