(Alternate Title: The Enchilada Experiment, Part 2)
This is the lazy man's vegan Mexican dinner. The way I invented it was... well, I was feeling really lazy, and I badly wanted some enchiladas. The best thing about this dish is that it can be stored for several days in the fridge and it's great to keep around for quick lunches. I just scoop out a couple of enchiladas, plop some brown rice onto the plate with it, toss it all into my toaster oven and heat it to perfection. It's great! My husband loves to take these to work for lunch too.
You may recall The Enchilada Experiment, Part 1, which I posted about a year-and-a-half ago. Those first enchiladas may have been a bit more healthy, what with the fresh veg in them and stuff. But sometimes you just want the ooey, gooey, Tex-Mex thing, something that tastes like it comes from a really fattening Tex-Mex chain restaurant. Only, really, these aren't so terribly bad for you. They're just maybe not as good for you as the first ones. But, who cares. Give them a try! I recommend serving them with a side of brown rice or polenta (there's a great easy recipe in the Gluten-Free Vegan cookbook). Speaking of the Gluten-Free Vegan cookbook, I'm going to start leaning toward more gluten-free fare, so be on the lookout for that in the near future!
12 corn tortillas, heated lightly in a cast-iron skillet or over a flame until pliable
1 package of your favorite vegan soy crumbles
1 package of your favorite vegan taco seasoning
1 can of black beans, rinsed and drained
1/2 white or yellow onion, finely diced
1 to 2 cups of your favorite vegan Cheddar, shredded (I used Daiya)
1 can of your favorite vegan enchilada sauce
- Preheat oven to 350 degrees.
- Lightly grease a 9x13" casserole dish.
- Prepare your "meat" as directed on the taco seasoning package.
- Add the beans to the "meat" and stir well.
- Lay your prepared tortillas into the dish, in a U-shape, each one leaning on another.
- Spoon your "meat" and bean mixture equally into the tortillas.
- Top with half the cheese and half the onions.
- Take one tortilla and gently wrap it up, then flip it over so it doesn't open. Repeat!
- Now pour your enchilada sauce all over those cute little tortilla roll-ups.
- Top with remaining cheese and onions.
- Bake, uncovered (I don't believe in tin foil), for about 20 minutes, until your cheese is melted and enchiladas are heated through. Be careful not to overcook and dry out your cheese.