Filed under: Vegan, Vegetarian | Tags: cooking, mexican food, recipes, Vegan, Vegetarian
Last night I made really stellar vegan enchiladas. Yup, they were that good that I feel secure in crowing about them. The best part was dreaming up the recipe myself. I think using your past experience in the kitchen to whip up creations all your own is the most satisfying—and often successful—way to cook. So here’s what I did, but I could see substituting all kinds of other elements for the filling. These turned out pretty spicy, too—my fave!
1 package button mushrooms
1 red bell pepper
1 small onion
1 can black beans
1 small can diced green chilies
Dashes of spices:
Ground red pepper
Small corn tortillas
Dairy-free cheddar cheese slices (e.g., Smart Beat)
1 can enchilada or taco sauce
1 jar of chunky salsa
1 small can sliced olives
Chop the zucchini, mushrooms, bell pepper, and onion into smallish pieces. Place in a hot, oiled wok or skillet and add the seasonings. Be liberal here, because this is where a lot of the flavor comes from. Sauté until cooked and soft, stirring in the black beans and chilies for the last couple minutes.
Combine the enchilada sauce with half a jar of salsa.
For each enchilada, place a slice of cheese in the middle of a tortilla, top with a spoonful of the salsa sauce. Spread a large spoonful of the vegetable-bean mixture over that. Roll up the sides of the tortilla and place seam-side down in a 13X9 baking dish that has been sprayed with oil. Repeat until all the veggie mixture has been used up. Place more slices of cheese on top of enchiladas and drench with the rest of the sauce. Sprinkle sliced olives over the top.
Cover and bake at 375 for 30 minutes. Uncover and bake 5 minutes more or until heated through and cheese is melted.
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