Sunday, November 13, 2016

Beef(less) & Refried Beans Enchiladas

I normally make enchiladas from chick'n (Gardein or Beyond Meat) or with black beans and sweet potatoes. I saw this recipe online and wanted to make it vegan. I substitued a few of the ingredients and used a store bought enchilada sauce to save on time. These were really good. Since I didn't want to turn on the big oven I made 2-8"x 8" dishes with 4 enchiladas per dish and baked each dish separate in the toaster oven!!!

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 sweet onion, finely chopped
  • 1 package Beyond Meat Feisty Crumbles
  • 1 can vegetarian refried beans
  • 8 flour tortillas
  • 1 cup Daiya PepperJack shreds
  • 3 cans enchilada sauce
  • 1 tablespoon cumin

Heat oil in a skillet. Add garlic and onion, cook for 2-3 minutes.

Add crumbles and cook for 3-4 minutes. Stirring well.

Add cumin and a dash of salt and pepper.

Add refried beans and about 1/2 a can of enchilada sauce. Mix well. Remove from heat.

Coat the bottom of your casserole dish with a think layer of enchilada sauce.

Put 1/3 cup or so of crumble/bean mixture on an enchilada (off to one side) and roll  up. Place seam side down on sauce.

Top with PepperJack cheese.

Bake at 350 for 30 minutes until hot and bubbly.

Serve with jalapeno, shredded lettuce, sour cream, etc.



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