How To make Enchilada Casserole (Vegan)
SAUCE:
1 Onion
x Several cloves of garlic 1 16 oz. can crushed tomatoes
1 cn Chilis (I got the smallest
cn Green ones) x Oregano and basil to taste FILLING:
2 c Black beans
1 c Whole wheat couscous,
Reconstituted 1/2 pk White Wave lowfat firm tofu,
Crushed (+ sauce) x Corn tortillas Water saute the onion and garlic until brown, deglaze and continue until they reach the condition you favor. Add tomatoes and chilis. Add spices and salt and pepper to taste and simmer while you mess with the rest of the ingredients (Note: I would have added corn here, had I had it). Reconstitute couscous with hot water. Stir together couscous, beans and crushed tofu. Add sauce to create a desirable consistency. (Be sure to save enough sauce for the casserole). Squirt a 9x13 pan with cooking spray and then put a bit of sauce in the bottom and spread it around. Heat a skillet to medium and use it to soften the corn tortillas (put them on the skillet and flip them when they get a bit hot; they should wind up soft). Roll about 2 to 3 tablespoons of the filling in each tortilla (while heating the one to follow) and squeeze them tightly side by side in the pan. Cover the rolls with remaining sauce when you're done. Bake in a 350 degree oven for 30 minutes and then let stand for ten minutes. Note: since I always cook for me and one fat-loving ovo-lacto vegetarian (we just got engaged!), I made extra of everything (so don't take my proportions as absolute) and filled two 8x8 pans, rather than one 9x13. I then added extra stuff to his pan of
enchiladas, leaving my pan pristine. This is the way I always make lasagna too; one pan with fatty stuff added to the vlf recipe for him and the vlf version for me. Anyway, I loved my enchiladas, and he gave his an 8 out of 10. Posted by Heather Brown to Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?
How To make Enchilada Casserole (Vegan)'s Videos
Vegan Enchilada Casserole
This healthy Vegan Enchilada Casserole is a quick and easy weeknight meal. Packed full of flavor, this Mexican meal is a lightened up version of a family favorite, so you can enjoy it guilt free!
Recipe --
how to make enchiladas casserole | vegetarian enchiladas casserole
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VEGETARIAN ENCHILADAS CASSEROLE INGREDIENTS:
1 can corn
1 can black beans
1 can rotel tomatoes (diced tomatoes with cilantro)
1 block colby jack cheese (1 pound or more, if you want it to be super cheesy)
1 can enchiladas sauce (if you don’t want to make the sauce from scratch)
FOR ENCHILADAS SAUCE:
1 can tomato sauce (15oz)
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon paprika
1 knorr cube (vegetable)
1 1/2 cups water
1/4 cup sour cream
2 tablespoons flour (dissolve this in the 1 1/2 cup water for easy mixing)
salt and pepper to taste
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happy cooking!
xo,
sai borg
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Music by Mark Generous - Luscious -
Music by @markgenerous - Luscious via @hellothematic
#vegetarianenchiladascasserole #enchiladas #casserole
Veggie & Black Bean Enchiladas Recipe | Old El Paso Recipes
Do you love Mexican food? Have you always wondered how to make enchiladas at home? Old El Paso has you covered. Our Veggie & Black Bean Enchiladas recipe is an easy dinner the whole family will love.
Try this easy vegetarian enchiladas recipe tonight!
Vegan Enchilada Casserole
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Paperback:
Ingredients:
1 teaspoon avocado oil
1 can of black beans rinsed
1/3 cup of roasted red peppers
2 cups spinach
2 cups corn
1 cup chopped onion
3-4 flour tortillas
2 cups enchilada sauce
2 cups vegan cheese (so delicious brand )
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon crushed red pepper
1/2 teaspoon onion powder
1 teaspoon cumin
1 vegetable bouillon cube
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Easy Homemade Red Enchilada Sauce {15 minute recipe}
This Easy Red Enchilada Sauce comes together in less than 15 minutes...that's quicker than having to go to the store to buy some!
It's made with just a few simple ingredients that you likely already have in your pantry, and is more flavorful and healthier than the canned stuff!
CLICK FOR THE FULL DETAILED RECIPE:
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