Monday, January 28, 2013

Vegan Enchiladas

Something else I want to try this week! From Josh Smith:

I made these the other day by combining a few recipes I found online.  If you need a hearty dose of Mexican food, these things are amazing.  You can double the recipe too because they are really good on day 2.  I'm only cooking for 2 here, so the regular recipe gave me plenty for leftovers. 

Vegan Enchiladas
Serves 6

6 Flour Tortillas (Wheat or white, whatever you prefer)
2 Cloves garlic minced
1 Jar of Enchilada Sauce (I've made my own, but it's quicker with the jar).
1 Can Black beans (Drained and rinsed)
1 Small can of corn
1 package sliced mushrooms
1 Green Pepper diced
1 medium Onion Diced
1 Small green zucchini 
1/2 cup fresh cilantro and more for serving. 
Olive Oil for sauteing the veg  
1 bottle of beer
2 jalepenos removed from canned green chilies in the Mexican isle at store chopped.  If you want less spice just add 1. 
1/2 pack of taco seasoning.  (I think Ortega is free of Hydro oils and MSG). 

Optional add ons: Black olives
                           Vegan Cheese
                           Green Salsa for Serving
                           Fresh tomatoes
                           Vegan Sour Cream

Preheat oven to 350.  

Add olive oil to bottom of a pan and put at medium heat.  Once oil is heated, add onions.  Saute until fragrant (about 1 minute).  Add mushroom and toss around until coated with oil.  Fry until mushrooms begin releasing liquid.  I usually put the heat a little higher at this point to get a nice crust on the onions and mushrooms.  Reduce head back to medium and add green pepper.  Continuing tossing veg until some of the green begins leaving green peppers. Add Zucchini.  Toss to coat with oil. Add 1/2 cup beer (then consume the rest : ).  Add 1/2 packet of taco seasoning (You can add more if you wish too, but note that it can get very salty quickly). Add jalepenos, garlic, corn and black beans and 1/2 cup fresh cilantro.   Lower heat and stir, then simmer for approx 5 min.  

Grease casserole dish with olive oil or desired oil.  Spoon mixture into tortillas and put in dish seam side down. Pour whole jar of enchilada sauce over enchiladas and smooth with spoon to coat them.  You can add vegan cheese if you wish. Bake for 25-35 minutes until sauce turns a little darker.  


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