VEGETARIAN ENCHALADAS
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FAVORITE OF: Jeanette Emerson (art teacher & vegan)
Hearty, heart-healthy enchiladas are perfect for any occasion. Serve them with guacamole, Spanish rice, and Tofutti’s Sour Supreme for a complete meal.
Vegetarian Enchaladas
Ingredients:
(1) 8 oz. pkg. yellow Spanish rice
(1) small can olives (chopped)
(1) large tomato (diced)
(1) avocado (sliced)
Lettuce (shredded)
(1) 12 oz. pkg. ground meatless or meat substitute of choice
(1) pkg. enchilada seasoning or taco seasoning
2/3 to 1 cup water
Green onion (minced)
(1) 16 oz. can refried beans or black beans
(2) 12 oz. cans enchilada sauce
(1) pkg. (10) flour tortillas
(1) tub Tofutti Sour Supreme
12 oz. soy cheese (shredded)
Salsa/taco sauce
• Cook the rice following the directions on the package.
• Slice, dice, mince, and shred all the ingredients accordingly and set aside.
• Heat up the ground meatless and add about ¾ of the package of enchilada/taco seasoning mixed with water (about 1/3 to ½ cup). Allow it to simmer for a few minutes and add a handful of minced green onion at the end.
• Heat up the refried beans while adding the remaining enchilada/taco seasoning and enough water to allow it to be stirred (about 1/3 to ½ cup). If using black beans, combine the contents of the can with the remaining seasoning and heat up.
• Once the rice, meatless, and beans are ready, combine them into a large mixing bowl. This is the main filling.
• In a large casserole dish (one that is big enough for the tortillas to be laid across it) pour enough enchilada sauce to cover the entire bottom (about 1/3 to ½ can). Take a tortilla and spoon in the mix, add the Sour Supreme, shredded soy cheese, and as many of the veggie toppings as you wish. Finally, drizzle in about a tablespoonful of the enchilada sauce and roll up the tortilla. Repeat the process with the remaining tortillas.
• Once the casserole dish is full, pour the remaining enchilada sauce (1 to 1 ½ cans) evenly over all the enchiladas. You may wish to tip the casserole a little to be sure it is evenly distributed (any uncovered tortilla is likely to get very dry during baking). Finally, cover with shredded soy cheese.
• Preheat the over to 375 degrees F and bake for about 20 minutes, until the cheese melts/browns.
• Serve on plates and top with Sour Supreme, olives, tomato, avocado, green onion, lettuce, and salsa/taco sauce, to taste.
• Makes 5 to 6 servings.