- Veggin' - http://www.megabeth.net -

No-fail Vegetarian Enchiladas

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

To taste:
– minced garlic
– garlic powder
– cumin
– 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.

[1]

(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.

Some tips:

– 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.