Michael
October 13th, 2004, 09:23 PM
Vegan Enchiladas by Mosquito
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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12 small corn or 8 medium sized flour tortillas
1 large can of prepared enchilada sauce
1 15 oz can of black beans
1 cup frozen corn
1 medium onion
1 15 oz can stewed tomatoes (any cut)
(optional) 1/2 cup shredded soy cheese
Instructions:
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Pre-heat oven to 350 degrees. Put the canned tomatoes and the onion, cut into large chunks, in your blender or food processor. Blend on high until smooth. Pour into a mixing bowl. Mix in drained and rinsed black beans, soy cheese (if desired) and corn. It's ok for the corn to still be frozen.
Pour a thin layer of enchilada sauce into the bottom of a large baking pan. Fill each tortilla with the filling mixture, roll them up and stick them in the pan. Pour the rest of the sauce over the enchiladas, covering them well. Spread the sauce around with the back of a spoon to make sure all the tortilla is covered in sauce. Cover the baking pan with aluminum foil and bake for 20-25 minutes. Allow to cool a little before serving.
Additional comments:
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Top with vegan sour cream (I recommend Tofutti Sour Supreme) and sliced black olives. Spanish rice and refried beans are excellent side dishes for this meal.
It's about as high-carb as you can get. ;)
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
12 small corn or 8 medium sized flour tortillas
1 large can of prepared enchilada sauce
1 15 oz can of black beans
1 cup frozen corn
1 medium onion
1 15 oz can stewed tomatoes (any cut)
(optional) 1/2 cup shredded soy cheese
Instructions:
-----------------------------------------------------
Pre-heat oven to 350 degrees. Put the canned tomatoes and the onion, cut into large chunks, in your blender or food processor. Blend on high until smooth. Pour into a mixing bowl. Mix in drained and rinsed black beans, soy cheese (if desired) and corn. It's ok for the corn to still be frozen.
Pour a thin layer of enchilada sauce into the bottom of a large baking pan. Fill each tortilla with the filling mixture, roll them up and stick them in the pan. Pour the rest of the sauce over the enchiladas, covering them well. Spread the sauce around with the back of a spoon to make sure all the tortilla is covered in sauce. Cover the baking pan with aluminum foil and bake for 20-25 minutes. Allow to cool a little before serving.
Additional comments:
-----------------------------------------------------
Top with vegan sour cream (I recommend Tofutti Sour Supreme) and sliced black olives. Spanish rice and refried beans are excellent side dishes for this meal.
It's about as high-carb as you can get. ;)
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.