Okay, these are seriously good!  I was experimenting with a couple of vegetarian enchilada recipes last week as potential Superbowl options and we liked both.  I posted the Vegetable Enchiladas recipe for Meatless Monday and here is the second recipe, as promised. These enchiladas are based on a typical enchilada recipe using ground beef but using vegan ‘beef’ crumbles instead with surprisingly good results.  My meat lovers claimed they couldn’t taste the difference.  I also added whole corn kernels and fire roasted canned tomatoes to round out the flavors. It’s very easy to make this vegan by using a vegan cheese.

Historically, I have not been a fan of substitute or vegan ‘meat’ products, just because I don’t usually like them.  However, the vegan food industry is exploding with really great products and Beyond Meat, in particular, has opened up a whole new world of vegan meat substitutes.  Their Beef-Free Crumbles are soy and gluten free.  They are made from a pea protein and provide the same amount of protein as ground beef but only half of the fat (which is canola oil). I have liked every product that I have tried so far, so you may see a few more recipes in the future using their products.  And for the record, they don’t pay me to promote their products or even know about my little blog (unfortunately). A couple of my other favorite vegan products are Miyoko’s vegan butter (and her soft cheeses), Kite Hill Ricotta and Just Mayo (which is also made from pea protein).  All three products are as good as or better than their dairy counterparts.

TIPS:  I found that 6 enchiladas fit easily in a 13 x 9 glass baking dish. If you don’t have a larger one, you may want a little extra sauce.  Do not forget to heat the tortillas before filling them or they will split.

“BEEF” ENCHILADAS

• 1 15 oz can Red Enchilada Sauce (or more if using multiple pans)
• 1/2 large onion, chopped
• 1 16 oz package frozen Beyond Beef crumbles
• 1 15 oz can Diced Fire Roasted Tomatoes, drained
• 4 oz Diced green chile peppers, drained
• 1 cup frozen whole kernel corn, thawed
• 1-1/2 cups shredded Mexican blend cheese (or half pepper jack cheese)
• 12 corn tortillas (6 inch)
• Cooking Spray
• 1 4 oz can sliced black olives (optional)

• Preheat oven to 375°F. Spray 2 13×9-inch glass baking dishes with cooking spray. Spread 1 cup sauce over bottom of baking dishes.

• Saute chopped onion until soft and translucent.  Add ‘beef’ crumbles and cook several minutes. Remove from heat.

• Stir in drained tomatoes, drained chilis, corn and 1/2 cup shredded cheese.

• Warm tortillas in damp papertowels in the microwave for 30-45 seconds to make them pliable and prevent splitting. Spread the middle of each tortilla with 1/4 cup ‘beef’ mixture. Roll up and place seam-side down in baking dish.

• Spoon remaining sauce over top of enchiladas and sprinkle with remaining 1 cup cheese. Garnish with black olives or sliced jalapenos, if desired.

• Cover baking dish with aluminum foil and bake 20-25 minutes or until enchiladas are hot and cheese melts.