Ingredients with Measurements:
- 1 package of Tofutti cream cheese
- 1 cup of shredded vegan cheese
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1/2 cup of diced onions
- 1/2 cup of diced bell peppers
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of salt
- 8-10 corn tortillas
- 1 can of enchilada sauce
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, sauté the onions and bell peppers until they are soft.
3. Add the black beans, corn, chili powder, cumin, garlic powder, onion powder, and salt to the skillet. Cook for 5 minutes.
4. In a mixing bowl, combine the Tofutti cream cheese and shredded vegan cheese.
5. Add the bean and corn mixture to the mixing bowl and stir to combine.
6. Warm the corn tortillas in the microwave for 30 seconds.
7. Spoon the filling into each tortilla and roll them up.
8. Place the rolled up tortillas in a 9x13 inch baking dish.
9. Pour the enchilada sauce over the top of the tortillas.
10. Bake in the oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 15g
Substitutions for ingredients:
- You can use any type of vegan cheese that you prefer.
- You can use any type of beans that you prefer.
Variations:
- You can add diced tomatoes to the filling.
- You can add sliced jalapeños to the top of the enchiladas before baking.
- You can use flour tortillas instead of corn tortillas.
Tips and tricks:
- If the tortillas are cracking when you roll them up, you can warm them up in the microwave for a few more seconds.
- You can make the filling ahead of time and store it in the refrigerator until you are ready to assemble the enchiladas.
Storage instructions:
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of guacamole and salsa.
Garnishes:
- Garnish the enchiladas with fresh cilantro and diced avocado.
Pairings:
- Serve the enchiladas with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the enchiladas are too dry, you can add more enchilada sauce to the top before baking.
Food safety advice:
- Make sure to store any leftover enchiladas in the refrigerator within 2 hours of cooking.
Food history:
- Enchiladas are a traditional Mexican dish that dates back to the Mayan civilization.
Flavor profiles:
- The Tofutti Enchiladas have a creamy and slightly spicy flavor.
Serving suggestions:
- Serve the Tofutti Enchiladas as a main dish for lunch or dinner.
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