Great Veggie Enchiladas

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Recipe submitted by ChrisYate@aol.com

Great Veggie Enchiladas

Ingredients (use vegan versions):

Tortillas - 8 or 10 for this recipe

Refried Beans Ingredients (use vegan versions):

2 cans Red Kidney Beans (or whatever sort you want to use I guess)
2 medium/large Onions, chopped
2 cloves of Garlic or to taste (more is better!), crushed or chopped
2 or more Chillies, finely chopped (I use the long thin red sort - I don't know the name!)
Olive oil to fry
(Hot) Chilli powder to taste.

Meat Ingredients (use vegan versions):

1 Onion, chopped
2 Cloves garlic, crushed or chopped
1 or 2 tins Plum Tomatoes, chopped
2 Chillies, finely chopped (again, I sometimes use the fat green ones, but use whatever)
-Enough REALEAT VegeMince (This is availiable over here in the UK, but use whatever you can get. It is made of textured soy protein and comes in a resealabl Freezer Bag.) Chilli powder to taste and any other herbs + spices you've got lying around. I sometimes add Cumin, coriander and some Cayenne pepper when there's no Chilli powder.

Topping Ingredients (use vegan versions):

One jar Salsa (hot or mild as you like it)
Chopped tomatoes (i use tinned cos its easier)

Directions:

Serves 4 or 5 really hungry people (2 each).

Preheat oven to Gas mark 3 or 4 (about low/medium) or use grill

Refried Beans:

Its best to do this in a frying pan but fry it in a normal saucepan for starters if everything falls out! Fry the onions until transparent and soft. Add chillies and garlic. Fry some more. Add the beans. Mash a bit but not so its all a squidgy mush. Add the chilli powder etc. When everything is mixed in transfer to a frying pan if not in one already. Fry until a nice crispy layer forms, but try not to burn it. It has to make a sort of cake in the frying pan. The oil is to stop it being too dry, so ignore the old heart problems and slosh a bit over the top of the bean cake. Flip it over onto the other side to cook if you are real clever, otherwise turn it onto a plate and put it back the top side down.

Meat:

Fry the onions, garlic and chillies as before. Add the tomatoes and reduce it a bit. Then add the veggie mince. You have to judge it yourself as I don't measure it. The stuff I use pours nicely straight from the freezer! Season and heat until the mince is done. Its best not to overcook it but it doesn't seem to matter that much. It should not be too wet, but if you use a slotted spoon when spooning it out even if it has go a lot of sauce in it will be OK

How to put it all together:

Warm the tortillas. I use packet ones but if you've got lots of patience and time, not to mention a recipe you could use you own! Into the centre of each put an equal slice of the refried beans. If its really crumbly you need to pour a (little) oil onto it and mix. Then put mince on top. Fold the tortillas up from one end, then from either side to form a packet. Pin it shut with cocktail sticks. There are loads of ways to fold a tortilla, you could even just roll it up, so do whatever you find best.

Arrange the tortillas on a ***GREASED!!!!!*** baking tray, one with quite high sides is best. Greased foil lining is always a good idea too. Spoon the salsa over the enchiladas artistically. If you find that the salsa doesn't go very far it is good to mix in some tomatoes, then if there's any left over it can be served seperately. Grill or ovenbake until the tortillas are golden but not really crispy on the edges.

Serve with shredded lettuce, hot taco sauce, nachos (these can be homemade too - email me for the recipe), tortilla chips, avocado, anything at all! If you can't manage 2 tortillas each then they make an excellent lunch the next day, if kept in the fridge overnight. Just warm in the microwave until hot enough. They could probably be frozen for a while too, but we always eat them before that becomes necessary.

Source - Beans adapted from Rose Elliots cookbook, Mince from the Old El Paso box, all much adapted to our taste.

Hey, Thats sounds really yum. Usually I just cook vegies that I like, add a tin of refried beans (that usually have no flavour), add some taco seasoning (that we have in Australia) and then pour a Nacho Topping Sauce over the top. But I think i might try doing the ol bean thang myself, might add a little bit of flavour and adding textured soy protein stuff is a good idea. Onya. Thanks alot!

Archived comment by: nicole

This sounds yummy and I will make it tonight along with the new Spanish Rice recipe I found here! Just wanted to let everyone know that the cholesterol and fat content can be greatly reduced in the beans.Start by putting the can of beans in the skillet over medium heat.Add 1/4 cup cheese if you use it and a dash of pepper and about 3 tblsp milk(can be soymilk or rice milk-I have used them all fine!).Just let these all heat up and melt a bit and then smash some of the beans with a potato masher.Just stir with a spoon til heated through.Tastes just as yummy as fried beans!Also a further note you can use your own homecooked beans in this recipe by precooking them and freezing the proper amount for a recipe.Add some of the cooking juice in the plastic bag with the beans before freezing.When ready to use just thaw first and use.I do this to save more money and TIME when I DONT really want to cook

..plus my beans don't have the salt and preservatives that comes in the cans!! Tammie

Archived comment by: bettyspaghetti

Made this tonight and it was delicious! I find that tomato torillas taste great in this recipe, and sour cream or a good vegan substitute help too!

Archived comment by: groovyshona