I typically try to find easy things to cook. I’m not looking to make a mess but sometimes, it’s worth it…especially for these enchiladas. By taking the time to pre-coat the tortillas with enchilada sauce, you can prevent them from drying out. (They may not be the most photogenic creations, but they taste really good and make great leftovers.)
No-fail Vegetarian Enchiladas
Recipe by Megabeth
– 2 15-oz cans prepared enchilada sauce (I typically use a can of hot and a can of mild)
– 1 package taco seasoned ground vegetarian “meat”
– 1 15-oz can corn, drained (or frozen corn)
– 1 15-oz can red kidney beans, drained
– 8 whole wheat tortillas
– shredded cheddar or mexican blend cheese
– sour cream, if desired
– minced garlic
– garlic powder
– chili powder
– cayenne pepper
Makes 8 enchiladas
– Pour some enchilada sauce to cover bottom of 9×13 glass baking dish and set aside. (The sauce at the bottom prevents the enchiladas from sticking when they are baked.
– In large pan, saute some minced garlic in olive oil in medium heat. Add ground “meat” and cook through. (If using frozen “meat”, heat according to package directions then add to heated olive oil.) Add about 1/4 can of the enchilada sauce and stir to combine. Add garlic powder, cumin, chili powder and cayenne pepper to taste. Add kidney beans and corn. Cook through and set aside.
– Turn oven on to preheat to 375.
– Prepare enchiladas. Here’s where the extra steps make all the difference. By pre-cooking and coating the enchiladas with sauce you can prevent the enchiladas from drying out when they are baking.
- put some enchilada sauce on a plate or a pie pan for dipping and place next to stove
- place shredded cheese in bowl so it’s easily accessible
- in small frying pan, or flat non-stick griddle, heat some olive oil over medium heat
- place tortilla in pan, flip over when browned and bubbles appear (don’t overcook)
- when other side is done, place cooked tortilla into plate or pie pan to coat both sides with sauce
- place sauce-coated tortilla in baking dish, add the “meat” mixture and sprinkle with cheese
- pull up both sides to wrap meat and flip so that the seam side is down
- repeat (see tips below)
(Alternatively, you can pre-heat the tortillas in the microwave between some paper towels. Then coat each with sauce before adding the filling. But, really, that’s not as much fun.)
Pour rest of sauce over enchiladas ensuring that they are are covered completely.
Sprinkle some cheese on top of enchiladas.
Cover baking pan with foil and place in oven for about 30 minutes or until sauce is boiling and cheese is melted. Serve with sour cream.
– Preparing enchiladas this way can get a bit messy so be prepared to either get utensils covered with sauce or have something ready to wipe your hands when changing steps. Or, better yet, have a buddy to help you fill and fill the enchiladas while you prepare the next tortilla.
– If cooking solo, because the tortilla pan gets quite hot, it’s best to keep the tortillas going in it. So, prior to filling up the coated tortilla, I put a new tortilla in the pan. I can usually fill the tortilla with the “meat” and cheese and flip it over by the time the first side is cooked. If you fall behind, then turn off the heat on the tortilla frying pan.