Meatless Enchilladas – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- Meat Substitute (I prefer Harvest Direct”s Protean)
- 1/2 cup rice
- 1 can vegetarian refried beans (normal or black beans)
- 10 tortillas
- 1 packet of vegan taco seasoning
- 1 can enchillada sauce
- taco sauce
- crushed tortilla or nacho chips
Directions:
1. Prepare meat substite according to directions.
2. Add rice and taco seasoning and follow directions on seasoning for preparation.
3. Spread beans on tortilla.
4. Spoon rice and meat substitute mixture down center of tortilla.
5. Drizzle taco sauce onto mixture.
6. Roll tortilla and place in greased casserole dish.
7. Repeat 3-6 until ingrediants run out or casserole dish is full.
8. Cover rolled tortillas with enchillada sauce and sprinkle with crushed chips.
9. Cook for 20 minutes at 375 degrees or until hot. If using microwavable dish,
enchilladas can be cooked in microwave as well.
Use mild or hot seasoning, and sauces as taste desire. If no meat substitute is
available, increase the amounts of rice and beans in recipe to suit taste.
No nutritional information available.
Serves: 3-5
Preparation time: 20 minutes
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