Don’t let the length of this recipe scare you—this meets the needs of both those in a hurry and those who want to take their time. You can make these enchiladas quickly with storebought sauce and meat substitute, or make both at home. Either way, these enchiladas are worth it. Creamy, slightly spicy, and sky-high in flavor thanks to the bulgur “meat,” corn, and green chiles, they’re the perfect dish for any dinner table.
- 8 whole-grain or corn tortillas, warmed
- 2 cups frozen corn, thawed
- 1 can (16-ounce) black beans, drained and rinsed (or white beans)
- ½ cup Tofutti sour cream
- 1 can (4-ounce) diced fire-roasted green chiles
- Vegan cheese shreds, such as Daiya Cheddar Style Cheese Shreds, for topping (optional)
- Enchilada Sauce (or 3 cups store-bought enchilada sauce):
- 1 can (16-ounce) tomato sauce
- 2 cups water
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion salt
- ¼ teaspoon chili powder (add more for spicier flavor)
- 3 tablespoons whole-wheat flour
- 1 cube vegetarian bouillon
- 1 tablespoon fresh lemon juice
- ½ teaspoon sugar
- Ground Bulgur "Meat" (or 2 cups store-bought veggie burger):
- 1 cup Ground Bulgur "Meat"
- ¼ cup water
- 1 tablespoon taco seasoning
- Make the enchilada sauce: : Mix all of the ingredients together in a saucepan. Bring to a boil and simmer for 10 minutes.
- Make the ground burger: Add 1 cup of bulgur or veggie meat, water, and taco seasoning to a saucepan. Sauté for a few minutes, then set aside until enchiladas are ready to assemble.
- Assemble the enchiladas: Preheat the oven to 350ºF. In a 9x13 casserole dish, spoon just enough enchilada sauce to coat the bottom, about ½ cup.
- Soak a tortilla in the pot of sauce and spoon on the beans, corn, burger, green chiles, and sour cream in the center. Roll and place it in the casserole dish.
- Evenly pour the rest of the sauce over the rolled enchiladas and sprinkle with cheese.
- Cover with foil and bake for 30 minutes.
Ready in about 1 hour
Makes 8-10 servings