Vegan Enchiladas
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INGREDIENTS
3 tablespoons of olive oil
2 packages of Beyond Beef
2 cups of buttom mushrooms diced
Salt and Pepper
2 tsp cumin powder
2 tsp garlic powder
1 tsp Mexican spice (optional)
1 onion diced
3 cloves garlic, minced
1 can of corn
1 can of diced jalapeno peppers
1 can of diced green chilies
1 can of chipotle peppers, seeded and minced
1 can of stewed tomatoes
½ teaspoon of flour or cornstarch
12-16 toritllas
1 can enchilada sauce
daiya Motzerella cheese
Garnish- chopped cilantro leaves
INSTRUCTIONS
1) Coat large sauté pan with olive oil. Season Beyond Beef with salt and pepper. Break Beyond Beef up into crumbles and cook. Sprinkle beyond beef with cumin, garlic powder and mexican.
2) Add to the pan- onion, mushroom and garlic and sauté. Add corn and chiles and jalapeño. Stir well to combine. Add canned tomatoes, sauté 1 minute.
3) Microwave tortillas on high for 20 seconds. This softens them and makes them more pliable.
4) Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat.
5) Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and Daiya cheese.
6) Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, before serving. Serve with Mexican rice and refried beans.
3 tablespoons of olive oil
2 packages of Beyond Beef
2 cups of buttom mushrooms diced
Salt and Pepper
2 tsp cumin powder
2 tsp garlic powder
1 tsp Mexican spice (optional)
1 onion diced
3 cloves garlic, minced
1 can of corn
1 can of diced jalapeno peppers
1 can of diced green chilies
1 can of chipotle peppers, seeded and minced
1 can of stewed tomatoes
½ teaspoon of flour or cornstarch
12-16 toritllas
1 can enchilada sauce
daiya Motzerella cheese
Garnish- chopped cilantro leaves
INSTRUCTIONS
1) Coat large sauté pan with olive oil. Season Beyond Beef with salt and pepper. Break Beyond Beef up into crumbles and cook. Sprinkle beyond beef with cumin, garlic powder and mexican.
2) Add to the pan- onion, mushroom and garlic and sauté. Add corn and chiles and jalapeño. Stir well to combine. Add canned tomatoes, sauté 1 minute.
3) Microwave tortillas on high for 20 seconds. This softens them and makes them more pliable.
4) Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat.
5) Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and Daiya cheese.
6) Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, before serving. Serve with Mexican rice and refried beans.