Vegetarian “Beef” Enchiladas

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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.

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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.

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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.

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“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)

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  • 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.

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

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

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  • 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.

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

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

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  • Servings: 12 enchiladas
  • Difficulty: easy
  • Print

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  • 1 15 oz can Red Enchilada Sauce
  • 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)
  1. Preheat oven to 375°F. Spray baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish. If you are using more than one dish, you may want extra sauce.
  2. Saute chopped onion until soft and transluscent.  Add ‘beef’ crumbles and cook several minutes. Remove from heat.
  3. Stir in drained tomatoes, drained chilis, corn and 1/2 cup shredded cheese.
  4. 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.
  5. Spoon remaining sauce over top of enchiladas and sprinkle with remaining 1 cup cheese. Garnish with black olives or sliced jalapenos, if desired.
  6. Cover baking dish with aluminum foil and bake 20-25 minutes or until enchiladas are hot and cheese melts.

Meatless Monday – Vegetable Enchiladas

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Do you have football mania in your house?  My team wasn’t even close.  As a consolation, even if your team didn’t make the playoffs, the Superbowl is still a fun excuse to get friends together, even if just for the commercials and maybe Justin Timberlake…and, of course, the food.  Like so many of you, I am trying to come up with a menu for the Superbowl.  I will be making a big batch of my Chili Con Quinoa which is always a fan favorite.  In keeping with the Mexican theme, I decided to try out a couple of vegetarian enchilada recipes.  One is stocked full of veggies, spinach, zucchini, corn, tomatoes and the other has Beyond Meat ‘beef’ crumbles in place of ground beef. Well, we liked them both so I’m sharing both recipes this week but on different blog posts.   Today is the veggie enchilada but stay tuned…  I will also repost some of my favorite vegetarian Superbowl recipes this week.

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The best thing about these enchiladas is that most of the ingredients come from your pantry or freezer, so it makes a great out of season (or I don’t want to go shopping) meal.  AND there is no pre-cooking.  Its basically an assembly and bake meal.  Feel free to substitute your favorite vegetables just make sure they are all sliced or diced fairly small since they aren’t pre-cooked.  If you want to add some protein, substitute the spinach with a can of drained and rinsed black or pinto beans.   It is also very easy to make this vegan by using vegan cheese.

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TIPS:  DO NOT FORGET TO WARM THE TORTILLAS BEFORE FILLING.  THEY WILL SPLIT. GUARANTEED.  I found that 6 enchiladas fit easily in my 9×13 glass pans which means you need two pans, unless you have a larger pan that fits all 12.  If you use multiple pans you may want to have extra enchilada sauce on hand.

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VEGETABLE ENCHILADAS

  • 1 15 oz can Red Enchilada Sauce
  • 1 15 oz can Diced Fire Roasted Tomatoes, drained
  • 1 4 oz can diced Green Chilies, drained
  • 1 10 oz pkg frozen chopped spinach, thawed
  • 1 cup frozen whole kernel corn, thawed
  • 1 small zucchini, small dice
  • 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)

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  • Preheat oven to 375°F. Spray baking dish (or 2) with cooking spray. Spread 1 cup sauce over bottom of baking dish.

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  • Using a double paper towel, squeeze the water out of the spinach.

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  • In a medium bowl, stir together drained tomatoes, drained chilis, spinach, corn and 1/2 cup cheese.

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  • Heat the tortillas  in a damp paper towel 6 at a time for about 30-45 seconds in the microwave to soften and make pliable. Spread the middle of each tortilla with 1/3 cup veggie mixture. Roll up and place seam-side down in baking dish.

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

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  • Cover baking dish with aluminum foil and bake 30 minutes or until enchiladas are hot and cheese melts.  I forgot to cover mine until halfway through. Distracted cooking.  It happens. Yours will be prettier.

Vegetable Enchiladas

  • Servings: 12 enchiladas
  • Difficulty: easy
  • Print

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  • 1 15 oz can Red Enchilada Sauce
  • 1 15 oz can Diced Fire Roasted Tomatoes, drained
  • 1 4 oz can diced Green Chilies, drained
  • 1 10 oz pkg frozen chopped spinach, thawed
  • 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)
  1. Preheat oven to 375°F. Spray 13×9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish.
  2. Using a double paper towel, squeeze the water out of the spinach.
  3. In a medium bowl, stir together drained tomatoes, drained chilis, spinach, corn and 1/2 cup cheese.
  4. Heat the tortillas  in a damp paper towel 6 at a time for about 30-45 seconds in the microwave to soften and make pliable. Spread the middle of each tortilla with 1/3 cup veggie mixture. Roll up and place seam-side down in baking dish.
  5. Spoon remaining sauce over top of enchiladas and sprinkle with remaining 1 cup cheese. Garnish with black olives, if desired.
  6. Cover baking dish with aluminum foil and bake 30 minutes or until enchiladas are hot and cheese melts.

 

 

Meatless Monday-Veggie Zucchini Enchiladas

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Love Mexican food but not the heavy carbs and calories? You might like these vegetarian enchiladas packed with fresh corn, black beans, mushrooms and pasilla peppers, sauteed with garlic, cumin and chili powder, then rolled in thin slices of summer squash, nestled in a bed of zesty red enchilada sauce and topped with pepper jack cheese.  Bake in the oven until the cheese is melty and the sauce is bubbling. Yum!  You won’t miss the tortillas (or the calories).

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These enchiladas are seriously good!  I made them twice.  The first time (above) I used corn, mushrooms and pasillo peppers.  You can see that the zucchini slices were harder to roll. (*See TIPS) The second time I added black beans and black olives.  I loved both versions but preferred the second one but I happen to love beans. I understand that some people don’t like or can’t tolerate beans.  It’s pretty easy to adapt this recipe to your tastes. The addition of beans (of any type) boosts protein as well as adding fiber and important vitamins and minerals without adding loads of calories.  Even without the beans, the corn, mushrooms and peppers have quite a bit to offer.  Corn has gotten a bad reputation nutritionally speaking because it’s a carb but corn contains certain B vitamins and vitamin C, as well as magnesium and potassium.  Corn also contains a large amount of insoluble fiber which helps get the bowel going and feeds ‘good’ bacteria in the gut. For more information on poor maligned corn, read this great article 5 Myths About Corn

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I added a dab of ricotta for creaminess and a sprinkle of pepper jack for cheesy deliciousness but these cheeses are optional for those who want to cut dairy or calories. This is a vegetarian recipe but it is easy to veganize.  My favorite ricotta is made by Kite Hill, a vegan ricotta made from almond milk rather than cow’s milk.  It’s slightly salty taste and creamy texture complement the veggies and sauce in this dish. I use it for everything!

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There are plenty of vegan hard and shredded cheeses available for use instead of traditional pepper jack.  Vegan readers, please message me your favorites and how you like to use them and I will give them a try.  I love using new products and I am slowly moving away from dairy.

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TIPS:  This recipe calls for yellow squash because it is softer and more pliable than zucchini.  If you do use zucchini, you might try salting it after slicing and letting it sit for about 10 minutes to soften.  This is also a good trick if you like your ‘tortillas’ to brown as the salt draws out excess water.  If you can only find small squash, use 4 slices instead of 3 to make your tortilla wraps.  Fresh corn is fabulous but you can also use frozen corn.  I don’t recommend canned corn unless that is your only option.

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VEGGIE ZUCCHINI ENCHILADAS

  • 1 medium onion, chopped
  • 1 Tbsn olive oil
  • 2-3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 cup fresh or frozen corn kernels
  • 1 can black beans, drained and rinsed
  • 1 cup criminy mushrooms, sliced
  • 1 medium poblano pepper, seeded and diced (or small can diced green chilis)
  • 1 16 oz can or 1 1/2 cups red enchilada sauce
  • 4 large yellow squash (or zucchini) *see TIPS
  • 1 cup ricotta (optional)
  • 1 cup cheddar, jack or hot pepper jack cheeses, shredded
  • sliced black olives as garnish (optional)

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  • Preheat oven to 350º. Saute onion in large skillet over medium heat until translucent, about 5 minutes. Stir in garlic, cumin, and chili powder.

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  • Add corn, pepper and mushrooms, saute several minutes until mushrooms release their water. Remove from heat and stir in beans.

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  • Using a mandolin or vegetable peeler, slice squash lengthwise into thin strips.

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  • Arrange three zucchini slices, slightly overlapping, and Spread a Tablespoon of ricotta along the center, if using.

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  • Place a spoonful of veggie mixture on top and a sprinkle of shredded cheese.

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  • Spread 1 cup enchilada sauce in the bottom of a baking dish. Roll up and transfer to the baking dish, open side down. Repeat with remaining squash slices.   Spoon any remaining corn mixture into ends of enchiladas.

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  • Top with remaining enchilada sauce, cheese and olives, if using.

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  • Bake until cheese is melted and the sauce is bubbling, about 25-30 minutes.

Veggie Zucchini Enchaladas

  • Servings: 4-6
  • Difficulty: easy
  • Print

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  • 1 medium onion, chopped
  • 1 Tbsn olive oil
  • 2-3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 cup fresh or frozen corn kernels
  • 1 can black beans, drained and rinsed
  • 1 cup criminy mushrooms, sliced
  • 1 medium poblano pepper, seeded and diced (or small can diced green chilis)
  • 1 16 oz can or 1 1/2 cups red enchilada sauce
  • 4 large yellow squash (or zucchini) *see TIPS
  • 1 cup ricotta (optional)
  • 1 cup cheddar, jack or hot pepper jack cheeses, shredded
  • sliced black olives as garnish (optional)
  1. Preheat oven to 350º. Saute onion in large skillet over medium heat until translucent, about 5 minutes.
  2.  Stir in garlic, cumin, and chili powder.
  3. Add corn, pepper and mushrooms, saute several minutes until mushrooms release their water. Remove from heat and add black beans.
  4. Spread 1 cup enchilada sauce in the bottom of a baking dish.
  5. Using a mandolin or vegetable peeler, slice squash lengthwise into thin strips.
  6. Arrange three zucchini slices, slightly overlapping, and Spread a Tablespoon of ricotta along the center, if using.
  7. Place a spoonful of veggie mixture on top and a sprinkle of shredded cheese.
  8. Roll up and transfer to the baking dish, open side down. Repeat with remaining squash slices.   Spoon any remaining corn mixture into ends of enchiladas.
  9. Top with remaining enchilada sauce and cheese.
  10. Bake until cheese is melted and bubbling, about 25-30 minutes.