Tonight I decided to try and make my own vegan enchiladas. Pre-Veg I made chicken enchiladas...so I stuck with the same idea, but used veggies instead.
To make the filler I used:
1/2 C Mushrooms
1/4 C Diced Squash
1/4 C Diced Red Onion
1 T Lemon Juice
2 t cilantro (I am in LOVE with the kind I can keep in my freezer. Dorot brand)
1/2 C frozen rosted corn
*I sauteed this all together. While doing this I warmed up some corn tortillas in the microwave.
*Once your veggies are sauteed together, open up a can of vegan refried beans (I used the fat free kind from TJs).
To make the filler I used:1/2 C Mushrooms
1/4 C Diced Squash
1/4 C Diced Red Onion
1 T Lemon Juice
2 t cilantro (I am in LOVE with the kind I can keep in my freezer. Dorot brand)
1/2 C frozen rosted corn
*I sauteed this all together. While doing this I warmed up some corn tortillas in the microwave.
*Then, pour 1 jar of salsa into a separate bowl. (I used TJ's Fire Roasted Tomato Salsa)
For a little added flavor, I added some chopped chipotles into the veggie mix. (Optional)
To assemble your enchilada, take a warm tortilla, dip it in the bowl of salsa to coat it (your hands will get messy), then put a line of beans down the middle, then add a line of veggies, then roll and place in the pan. Repeat until your pan is full.
My 9x9 pan held 8 enchiladas.
Once assembled, pour the remaining salsa from your bowl over the enchiladas and top with vegan cheese ( I used Daiya...it melts the best)
Bake uncovered at 350 for about 20 minutes, or until the enchiladas get a little brown and the cheese melts.
ENJOY!
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