"Beefy" Vegan Enchiladas

Saute the peppers and onion until they start to brown,
then add beef crumbles, chorizo & tomatoes. 

Recipe "Beefy" Vegan Enchiladas

I am such a big fan of Mexican food, and although my favorite dishes were usually the simplest (beans, rice, fajitas, enchiladas) - I was afraid that recreating that flavor without the use of cheese would be second rate. I was wrong. Oh man! was I wrong. I promise you that these "Beefy" Enchiladas are every bit as creamy and yummy as the ones you used to get that were stuffed with ground beef and cheese. They can be time consuming to make, but it's a fun weekend project - especially if you have kids, they love making these.
:-)

Shopping / Ingredients

1 dozen Corn Tortillas (I used the larger ones)
Vegan Ground Beef Replacement (I love the Light Life brand)
Soy Chorizo
2 small or 1 large can Enchilada Sauce
1 large Poblano Pepper
1 medium Onion
2 Jalapeno Peppers
Vegan Cheddar Shreds (I like Daiya brand)
1 can Diced Tomatoes
1 can Black Olives (optional topping)
1 Avocado (optional topping)

Pour a little of the sauce into a plate to coat the corn
tortillas before filling. Red or Green... or both!

Beefy Vegan Enchilada Recipe

Preheat oven to 350 degrees.

The filling:
Dice fresh peppers and onion and cook in 1-2 tsp oil on medium heat until they just start to brown.
Add in the Meat Crumbles and soy Chorizo, heat through.
Mix in 1 small can tomatoes (drained).
Set aside.

The enchiladas:
Pour a bit of the Enchilada Sauce into a 9 x 13 pan - just enough to coat the bottom and keep the enchiladas from sticking. (If you don't have that size, use whatever is handy - it doesn't matter)

"Beefy" and "Cheesy" Vegan Enchiladas

Pour a bit of the Enchilada Sauce into a plate or pie pan. Lay the corn tortilla in sauce to coat both sides, then place a couple spoons-full of the meat and veggie filling into the tortilla and roll. Since you leave both ends open for enchiladas, it's a good idea to do your filling and rolling in the pan you plan to cook them in. Continue until you run out of filling and/or tortillas. (I typically make mine about 1 1/2 inches thick, which makes about 10 enchiladas with no left over filling.)

Pour the remainder of the sauce over the top of the enchiladas (don't worry if you don't have a lot left, you don't want to soak them) Sprinkle sliced olives and vegan cheddar cheese (lightly!) over the top. Place in 350 degree oven for 25 minutes.

Serve hot with a side of rice or beans, maybe some sliced avocado, and - of course - some of those yummy margaritas!