I've been tinkering with this recipe for a little while, in both vegan and non-vegan forms. This version we made tonight is by far the best so far, and I think it's finally ready for prime time. Additionally, I think this qualifies as our first true contribution to the world of vegan eating, it being an invention entirely of our own. And I have to say, it's pretty darn tasty.
Ingredients
12 wheat tortillas
18 oz chicken substitute (the best is Beyond Meat brand, found at Whole Foods and Sprouts)
8 oz non-dairy cream cheese (Toffuti brand is our preferred)
1-2 cups non-dairy cheese, grated (Daiya brand is our preferred)
25 oz green enchilada sauce
8 oz diced green chilies
8 oz black beans
1/2 cup corn
1 medium red onion
1/2 cup fresh cilantro, loosely chopped
1 cup pico de gallo (fresh salsa)
10 oz guacamole
1 Tbsp Mexican seasoning of your choosing (we did a combination of taco and adobo)
Preparation
1 - Preheat the oven to 350 degrees
2 - Take the "chicken" and cut it into about 1/2 inch cubes
3 - Sautée onions in sauce pan until translucent
4 - Combine chicken, cream cheese, green chilies, black beans, corn, onions, and seasoning in a large mixing bowl. Mix with a rubber spatula until everything is well mixed together
5 - Put a few spoonfuls of enchilada sauce on the bottom of a 9x13 pan and spread it so it coats the bottom of the pan
6 - Divide mixture into twelve equal parts and put each portion into the center of a tortilla
7 - Roll the tortillas up with the mixture inside and line the pan with them.
8 - Pour the remainder of the enchilada sauce slowly over the top, allowing it to seep down into the rolled up tortillas
9 - Sprinkle the grated cheese over the top and put in oven to bake for 30 minutes
10 - Pull enchiladas out of the oven and divide into 8-10 portions
11 - Once on serving plates, put a couple spoonfuls of pico de gallo on top, sprinkle cilantro and serve with guacamole on the side.
Makes approximately 8-10 servings
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