Ingredients with Measurements:
- 1 package of LightLife Plant-Based Ground
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of diced tomatoes with green chilies
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 cup of shredded vegan cheese
- Fresh cilantro, chopped
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the LightLife Plant-Based Ground to the skillet and cook for 5-7 minutes until browned.
4. Add the red bell pepper, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Stir to combine and cook for an additional 5 minutes.
5. Warm the corn tortillas in the microwave for 30 seconds or in a dry skillet over medium heat for 10-15 seconds on each side.
6. Spoon the plant-based filling onto each tortilla and roll tightly. Place the enchiladas seam-side down in the baking dish.
7. Sprinkle the shredded vegan cheese over the top of the enchiladas.
8. Bake for 20-25 minutes until the cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 8g
Protein: 12g
Carbohydrates: 42g
Fiber: 10g
Sugar: 6g
Sodium: 480mg
Substitutions for ingredients:
- You can use any type of plant-based ground meat substitute instead of LightLife.
- You can use any type of cheese substitute that melts well.
- You can use flour tortillas instead of corn tortillas.
Variations:
- Add sliced jalapeños for extra heat.
- Top with avocado or guacamole before serving.
- Add a layer of refried beans to the bottom of the baking dish before adding the enchiladas.
- Use a different type of canned tomato, such as fire-roasted or crushed.
Tips and tricks:
- Make sure to warm the tortillas before rolling to prevent them from cracking.
- Use a spoon to evenly distribute the filling onto each tortilla.
- If you don't have a baking dish, you can use a large skillet with an oven-safe handle.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in the microwave or oven until warmed through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of salsa and guacamole.
Garnishes:
Fresh cilantro, sliced jalapeños, diced tomatoes, sliced avocado.
Pairings:
Serve with a side of Spanish rice and a mixed green salad.
Suggested side dishes:
Spanish rice, mixed green salad, black bean soup.
Troubleshooting advice:
If the tortillas crack while rolling, try warming them for a few more seconds or use a damp paper towel to soften them.
Food safety advice:
Make sure to cook the plant-based ground meat substitute to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically filled with meat, cheese, or beans and topped with a chili sauce.
Flavor profiles:
Spicy, savory, tangy, cheesy.
Serving suggestions:
Serve the enchiladas with a side of salsa and guacamole for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A