“Beef” and Bean Enchiladas

We saw a recipe for “Enchiritos” that sounded really good, but we didnt’ have any flour tortillas, and then by the time we made some other changes, our recipe was actually just “beef” and bean enchiladas. And damn tasty!

Ingredients: 1 package frozen Boca crumbles (or other beef-type crumbles)
1 can refried beans 1 onion, diced
1 package of taco seasoning (or make your own)
1/2 cup water
Corn tortillas
1 cup Daiya pepper jack (or other veg cheeze)
Enchilada sauce (1 10 oz can tomatoes with chilies, 2 TBL tomato paste, 1/2 onion chopped, 2 garlic cloves, 1 jalapeno, 1/2 tsp cumin, 1/2 tsp oregano, 2 tsp chili powder, 1/2-1 cup water…blend until smooth and desired thickness)

Preheat oven to 400. Saute the onions in a little olive oil, then add the Boca crumbles, water and taco seasoning. Cook until cumbles are warm. Add in refried beans and set aside.

Make enchilada sauce. Or open a can.

Prepare a baking dish with a little olive oil or cooking spray. Heat tortillas slightly so they are easy to roll. Place a generous scoop of the beans/Boca mixture in the tortilla, add a TBL of Daiya, then roll tightly. Place seam-side down in the baking dish. When you have filled up the baking dish, top enchiladas with sauce and sprinkle on some extra cheese. Bake about 10-15 minutes uncovered.

Inspired by One Sweet Vegan’s Enchiritos!

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Vegan spinach and potato enchiladas

Ok, enchilada with chili and vegan slaw of awesomeness. It’s a complete meal.

For the enchiladas:
Preheat oven to 400.
Saute 1 onion and 2-3 garlic cloves with about 3 cups of spinach (I used frozen). Meanwhile, boil and mash two smallish potatoes. Season with salt and pepper.

For the enchilada sauce: blend together 1 can (small) chilies in adobo sauce, 3 cups of water, 4 garlic cloves, 1 tsp cumin, 1 tsp oregano, 1 tsp sugar, 1 TBL vinegar, salt and pepper. Blend until very smooth. Then blend in 2 TBL cornstarch.

Pour 1/2 inch of sauce into a large baking dish (9 x 12 is good). Then roll your enchiladas, this should make about 10 with small corn tortillas. Pour additional sauce on top. Bake about 15-20 minutes or until crisp.