Vegetarian Enchiladas
Cold days here on the island, so I wanted to make some comfort food for us all the other night. Especially, for the Hubby who had been out in it all day.
A lot of people have the misconception that vegetarians must have hard time in the winter months. That they lack comforty goodness in their belly during the cold months. Very wrong. Any recipe can be worked around with a little creativity.
I don't consider us vegetarians or vegans. Especially, if look at past posts like the Hub's Danny's Fried Chicken. But we do try to eat less meat and dairy now-a-days.
INGREDIENTS
- 1bag Morningstar Farms Crumbles
- 1 can enchilada sauce
- 1 can black beans, rinsed and drained
- Corn tortillas
- 1 1/2 cups shredded cheddar cheese (6 oz.), divided
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- 1 onion
2. Add your "meat" and the black beans (drained). You can also add any other spices at this point if you wish too. Some examples would be garlic, onion powder, or cumin.
3. Preheat oven to 375 degrees.
4. Add 1/3 of your enchilada sauce to the pan and mix it in.
5. Mix in part of your cheese. (Be sure to leave some for topping.) Let cool for a moment.
6. Slowly roll up your mixture in your tortillas and place them in a greased pan. Be careful it may still be hot. Don't burn yourself.
7. Pour the rest of your enchilada sauce on top and then sprinkle with your leftover cheese.
8. Bake oven for 20 minutes.
9.Remove from oven and let rest for a moment.
10. Top with sour cream and green onions. If you like spice, like me, add salsa too.
11. Enjoy!
I hope you liked this post. If you give it a try please share your experience, variations, or photos in the comments. Have a great day everyone!
No comments:
Post a Comment