Sometimes, I just don't want a challenge. Rolling enchiladas is one of those times. For some reason, it never seems to go well - tortillas crack, filling spills out, I cry. It's not a pretty sight. If anyone has any tips on this matter feel free to share. In the meantime, I will stick to my comfortable, unambitious way. You could also think of it as an enchilada lasagne. Now how's that for fusion?
Ingredients:
- 12 organic corn tortillas
- 1 14 oz can tomato sauce
- 2 cans enchilada sauce
- 1 package vegetarian burger substitute
- 1 onion, chopped
- about 2 cups cheddar cheese, shredded
- 1 can black olives, optional
- cumin
- chili powder
Heat some oil in a skillet and cook the onion for a couple minutes. Then add the burger, season with cumin and chili powder, and cook for a couple more minutes.
Meanwhile, I mix the enchilada sauce and tomato sauce in a medium bowl and dip each tortilla in the sauce. Line a 9x12 casserole dish with six of the tortillas. Next top with half of the meat and onions and then half the cheese and the olives if you like. I know olives are not a traditional thing to add to enchiladas, but in this it just feels right. Repeat the layers a second time. When finished pour the remaining sauce evenly over the top. Bake for about 30 minutes or until bubbling around the edges.
This is a good, basic version. You could be creative and add whatever you like. I've also added beans to this in the past and it works just fine. I like to eat it with corn for some reason. It's also great with some guacamole. Makes great lunch left-overs, too.
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