Vegetarian Enchiladas

My hubby has been in heaven lately with all this Mexican food I've been cooking. Mexican food is his favorite and we've eaten it about 4 times in the last week. 

Even though I've been using vegan meat, he's been very pleased. 

I was a little nervous about these because there is no cheese in these, but they didn't even need cheese. They came out great and the entire family loved them. I topped mine with a sour cream I made with fagé yogurt and garlic powder. 

I was surprised the kids ate them, but the kids love beans so they were happy campers.

This was probably the easiest version of enchiladas I've ever made, and the healthiest....

Ingredients:
2 8-ounce cans tomato sauce
3 cups water
4 tablespoons cornstarch
3 tablespoons chili powder
½ teaspoon onion powder
¼ teaspoon garlic powder
salt to taste

Casserole Ingredients:

1 can black beans

1 lbs meatless ground beef

2 tbs chili powder

1 tbs cumin

10 whole wheat or 16 corn tortillas

Optional Ingredients:

guacamole or sliced avocado

salsa

tomatoes

lettuce

diced onion

Sour cream or fagé (plain Greek Yogurt)


Instructions:

Place all ingredients for the sauce in a saucepan. Mix with a whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder and salt, if desired. Set aside.

Preheat oven to 350ºF.

To assemble casserole, place the beans in a large bowl. Add the meatless ground meat, chili powder and cumin. Mix gently until well combined. Place 1½ cups of the sauce in the bottom of a large non-stick baking dish. Take 1 tortilla at a time and spread a line of the bean mixture down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other. Pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. 

Bake for 35 minutes. Remove from oven and let rest for about 5 minutes before cutting. Serve with additional toppings, if desired.


Comments

Post a Comment

Popular posts from this blog

Spaghetti Squash with Southwest Chicken

Image
After years of cooking and sharing recipes, I have finally put together my blog site. Its been a long journey in cooking for friends and family. It wasn't until recently that I was given the confidence to actually create a blog and share everything I have learned and am still learning in the kitchen. I recently was given the opportunity to air on live tv with Good Day Sacramento.  It was quite the experience. Friends and family told me I was a natural on tv, but what they didn't see on tv was how extremely nervous me. My mom and my husband were there calming me down.  After each take, I would let out a big "Whew" and ask how I did.  Apparently my nervousness did not show when the camera was rolling. Thank Goodness! I would like to share the recipe of my dish on Good Day Sacramento with all of you. Spaghetti Squash is that ingredient that we all seem to forget about. It's amazing and very good for you to eat. I think when people look at a spaghetti squash, ...
Read more

Mommy's Yummy Lunch Salad

Image
I don't always have time to make a gourmet lunch for myself, but sometimes my kiddos nap around the perfect time and I am able to whip something yummy up. I try and eat healthy during the day because with all this baking I do, I could definitely just give into to the temptation to eat an entire batch of sweets, but luckily I have good self control and don't eat it all. Today I wanted to make myself a salad, but I wanted a little carbs too and luckily I had some quinoa I had cooked already and I could just throw it in the salad. It was a yummy salad and hit the spot. Ingredients: 4 assorted baby bell peppers, sliced 1 yellow onion, sliced 4 mushrooms, sliced 1 tbs olive oil 2 tbs balsamic vinegar 2 morning star vegan burger patties, cooked and cut into cubes (I like the black bean burgers best) 1 slice swiss cheese, cubed 1 head romaine lettuce, chopped 1/4 cup cooked quinoa Directions: In a large skillet, warm olive oil over medium heat. Add onions, mushrooms,...
Read more

Turkey Stroganoff with Homemade Egg Noodles

Image
As I sat on the couch this morning trying to figure out what to make for dinner, I got up and looked in the freezer to see what kind of meat I should thaw out... I feel like I'm always cooking chicken breasts, so I grabbed the ground turkey and decided I would make something with this.   Stroganoff is one of my favorites and Jack loves the Hamburger Helper one, so I decided to make stroganoff from scratch. It was amazing. I made homemade noodles to go with it that were even more delicious. I could've just eaten a plate of noodles they were so good.     Ingredients 2 tablespoons extra-virgin olive oil ½ cup chopped yellow onion 4 ounces mushrooms, sliced 1½ pounds ground turkey 2 Tb red wine ¾ cup beef broth ¾ cup milk 1 teaspoon dried mustard 1 pound egg noodles, boxed or homemade: (Homemade Egg Noodle Recipe) 2 tablespoons unsalted butter 1 cup sour cream Kosher salt and freshly ground pepper Chopped fresh flat-leaf parsley, for garni...
Read more