Tuesday, September 1, 2015

Enchilada Deliciousness #vegetarian

I got some vegetarian "meat" crumbles, so I had to make something with them, right?

I began by making an enchilada sauce -- well, sort of an enchilada sauce. Since Charlie can't tolerate too much spice, I toned it way down for him.

Vegetarian Enchiladas
  • olive oil
  • chili powder
  • cumin
  • flour
  • tomato sauce
  • onion powder
  • sticky rice
  • black beans
  • flour tortillas
  • salsa
  • shredded cheese
Heat some olive oil in a pan. Sprinkle in some chili powder and cumin and toast it. If you can eat onions, include chopped onions; otherwise, wait and add onion powder to the liquid when you add it.

Add a little flour, then tomato sauce and onion powder (if you're using onion powder). Stir it around until it thickens. Add the meatless crumbles and heat until ... you know ... hot.

Cook some sticky rice and heat up a can of black beans (preferably Southwestern spiced).

Warm some flour tortillas. Top each tortilla with a little rice, beans, salsa, and cheese. Roll it up, tucking in the ends.

Lightly oil a baking dish and spread some enchilada sauce on the bottom. Put the rolled-up tortillas in snugly. We're light eaters, so I only made two and put each one in a mini-dish. Pour enchilada sauce over the rolled-up tortillas. Bake for about 30 minutes at 350 and top with cheese.
I'll tell you what, fellers: It was perty damn good.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

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