Easy vegan enchiladas for a quick dinner on Meatless Monday
Sometimes you want nothing more than a quick, easy dinner -- but for vegans, this isn't always an easy task. But if you're willing to spend a little extra cash for store-made meat-replacement taco mix, pico de gallo and guacamole, you can throw together a pan of mouth-watering enchiladas and have dinner on the table in thirty to forty minutes.
See also: - Homemade mock chicken stock for a kitchen staple on Meatless Monday - Spanish-style black-eyed peas for a new year's dish on Meatless Monday - Shepherd's pie with tempeh satisfies on Meatless Monday
You will need:
1 package white flour tortillas (you can also use corn tortillas if you want to go gluten-free) 1 package LightLife SmartLean taco-seasoned meat replacement 1 cup prepared pico de gallo 1 16-ounce can black beans 1 cup frozen corn 1 jar enchilada sauce Prepared guacamole, if desired
Preheat the oven to 375 degrees F.
1. Drain and rinse the beans
2. Put the beans and the prepared taco meat mix in a bowl together.
4. Add the corn.
5. Mix everything together thoroughly.
6.Put a spoonful or two of the sauce into a pan.
Tilt the pan until it's coated with the sauce.
8. Arrange the rolled-up tortillas in the pan, side by side.
9. Pour the rest of the enchilada sauce over the enchiladas and bake for 25 minutes or so.
You can add vegan cheese, either to the mixture or sprinkled on top -- or both. But this dish is just as good without it.
You can substitute refried beans for the meat replacement, or even sauteed spinach or another leafy green.
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