Ingredients with Measurements:
- 1 package of Tofurky sausage, sliced
- 1 bunch of kale, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes
- 1 can of enchilada sauce
- 1 cup of shredded cheddar cheese
- 8-10 corn tortillas
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced Tofurky sausage and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add another tablespoon of olive oil and sauté the onion and garlic until translucent, about 3-5 minutes.
4. Add the chopped kale to the skillet and cook until wilted, about 5-7 minutes. Season with salt and pepper to taste.
5. In a mixing bowl, combine the cooked Tofurky sausage, black beans, diced tomatoes, and half of the shredded cheddar cheese.
6. Pour half of the enchilada sauce into the bottom of the baking dish.
7. Heat the corn tortillas in the microwave for 30 seconds to make them pliable.
8. Spoon the Tofurky and kale mixture onto each tortilla and roll tightly. Place the enchiladas seam-side down in the baking dish.
9. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle the remaining shredded cheddar cheese on top.
10. Cover the baking dish with aluminum foil and bake for 20-25 minutes.
11. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 16g
Saturated fat: 6g
Cholesterol: 25mg
Sodium: 950mg
Total carbohydrates: 34g
Dietary fiber: 9g
Sugar: 6g
Protein: 20g
Substitutions for ingredients:
- Tofurky sausage can be substituted with any vegetarian or vegan sausage.
- Kale can be substituted with spinach or Swiss chard.
- Cheddar cheese can be substituted with any type of cheese or vegan cheese.
Variations:
- Add diced bell peppers or jalapeños for extra flavor and spice.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Top with sliced avocado or a dollop of sour cream for added creaminess.
Tips and tricks:
- Make sure to heat the corn tortillas before rolling to prevent them from cracking.
- Use a spoon to evenly distribute the filling onto each tortilla.
- If the enchiladas are browning too quickly, cover them with foil during the last few minutes of baking.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in a microwave-safe dish and heat for 1-2 minutes or until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the enchiladas on a bed of shredded lettuce or with a side of rice and beans.
Garnishes:
Top with chopped cilantro, sliced jalapeños, or a squeeze of lime juice.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
- Spanish rice
- Refried beans
- Guacamole
Troubleshooting advice:
- If the filling is too dry, add a splash of vegetable broth or water to moisten it.
- If the enchiladas are too saucy, use less enchilada sauce or drain the diced tomatoes before adding them to the filling.
Food safety advice:
Make sure to cook the Tofurky sausage and kale thoroughly to prevent any foodborne illnesses.
Food history:
Enchiladas originated in Mexico and are a traditional dish made with tortillas filled with meat, cheese, or beans and topped with chili sauce.
Flavor profiles:
Savory, spicy, and cheesy.
Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
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