Wednesday, April 14, 2010

Enchiladas Even a Carnivore Can Love

One of my favorite kinds of Mexican food, or any food for that matter, is a big plate of enchiladas. There is just something about warm, filling goodness wrapped in a chewy tortilla and smothered in a delicious sauce. What's not to love? In the past, I've always filled these up with rice, beans, and a mix of vegetables. But this past week, I had a coupon for any Lightlife product, so I picked up a package of veggie protein crumbles. I decided to use them in these enchiladas. It really gave the meal some filling "meatiness", and added great texture and flavor. Besides the sauce, I topped these with a simple guacamole to give them some creaminess. I fed these enchiladas to Mark and my dad, who both really enjoyed them. My dad was, however, pretty bummed that there were no leftovers!

-canola oil
-1 12 oz package veggie protein crumbles
-1 packet taco seasoning
-1 onion, diced
-5 cloves garlic, minced, with 1 cloves worth set aside
-1 red bell pepper, diced
-1 4 oz can diced green chilies
-1 15 oz can pinto beans, rinsed and drained
-1 15 oz can diced tomatoes, drained
-2 tbsp chili powder
-2 tbsp cumin
-hot sauce to taste
-3 tbsp prepared salsa
-1 bunch cilantro, chopped, with 1 tbsp set aside
-salt and pepper
-6 flour tortillas
-1 15 oz can enchilada sauce
-2 avocados
-juice of 1 lime

-Preheat the oven to 400 degrees.
-Heat canola oil in a skillet over medium heat. Add the veggie crumbles and break up with a spoon.
-Prepare about 3/4 of the taco seasoning packet as directed (usually you just add water). Add the seasoning mixture to the pan and cook for 5 minutes. Remove the crumbles from the pan and set aside.
-In the same pan, add the onion, 4 cloves worth of the garlic, and bell pepper. Cook for 7-8 minutes, until vegetables are tender and fragrant.
-Add the green chilies, beans, tomatoes, chili powder, cumin, hot sauce, and salsa. Season with salt and pepper. Stir to combine, and cook for another 7-8 minutes until everything is heated through and combined.
-Turn off the heat and add the cilantro, leaving 1 tbsp of it aside. Stir to combine.
-Grease one or two baking dishes, depending on their size. Heat the tortillas in the microwave for a few seconds to soften them up.
-Lay a tortilla flat on a cutting board. Spread veggie crumbles in a line in the middle of the tortilla. Spread some bean and veggie mixture on top of that. Roll the tortilla closed, and place in the baking dish. Repeat until you've filled all the tortillas.
-Pour the enchilada sauce evenly over all the enchiladas. Put them in the oven and bake for 20 minutes, until hot and bubbly. Let cool for at least 5 minutes before serving.
-While the enchiladas bake, prepare the guacamole. Remove the flesh from the avocados and mash with a fork. Add one clove of minced garlic, a tbsp of chopped cilantro, and the juice of one lime. Stir to combine.
-Serve the enchiladas topped with the guacamole.

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