1 (15 ounce) can pinto beans, rinsed and drained
2 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced green chili peppers
½ packet taco seasoning (next time I will use 1 full packet)
2 cups prepared TVP (textured vegetable protein)
9-10 corn tortillas
1 (19 ounce) enchilada sauce
8 ounces vegan cheddar cheese
Olive oil for sauteing
Preheat oven to 350 and spray baking dish with cooking spray.
Preheat a non stick skillet with olive oil and saute the onions for about 5 minutes, then add the garlic and chili peppers and saute for another 5 minutes.
In a medium bowl, combine the beans, prepared TVP, the onion, garlic and chili peppers.
Pour some of the enchilada sauce in a plate and dip three tortillas in the enchilada sauce and place them in the baking dish. Be sure to cover the bottom of the dish as well as you can. Place half the bean mixture on top of the tortillas and then repeat. Place a layer of dipped tortillas on top and then pour the remaining sauce over it. Sprinkle with shredded cheese. Cover and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
2 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced green chili peppers
½ packet taco seasoning (next time I will use 1 full packet)
2 cups prepared TVP (textured vegetable protein)
9-10 corn tortillas
1 (19 ounce) enchilada sauce
8 ounces vegan cheddar cheese
Olive oil for sauteing
Preheat oven to 350 and spray baking dish with cooking spray.
Preheat a non stick skillet with olive oil and saute the onions for about 5 minutes, then add the garlic and chili peppers and saute for another 5 minutes.
In a medium bowl, combine the beans, prepared TVP, the onion, garlic and chili peppers.
Pour some of the enchilada sauce in a plate and dip three tortillas in the enchilada sauce and place them in the baking dish. Be sure to cover the bottom of the dish as well as you can. Place half the bean mixture on top of the tortillas and then repeat. Place a layer of dipped tortillas on top and then pour the remaining sauce over it. Sprinkle with shredded cheese. Cover and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
I also made some fresh guacamole to top of the small salad. I had some left over basmati rice, so I warmed that up to complete the meal. A Mexican dish has to have rice...right?.
~Peace~
I love enchiladas. What a yummy dinner!
ReplyDeleteYay for enchiladas! I'm glad you both liked it, and I agree there's always room to tweak a new recipe. Fresh guacamole is the best, what a great meal.
ReplyDeleteI love that you have a Mexican night...I wish every night was Mexican night! I love enchiladas...probably my fave Mexican food. :)
ReplyDeleteI love mexican food, but then again, doesn't everyone? I am excited about going to Nebraska, because I know they will have more Mexican options then Hawaii!
ReplyDelete