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.
vegan cheese shreds, such as Daiya Cheddar Style Cheese Shreds, for topping (optional)
Enchilada Sauce
1(16 oz) can tomato sauce
2cupswater
½tspground cumin
½tspgarlic powder
½tsponion salt
¼tspchili powder (add more for spicier flavor)
3tbspwhole-wheat flour
1cube vegetarian bouillon
1tbspfresh lemon juice
½tspsugar
Ground Bulgur "Meat"
1cupGround Bulgur Meat
¼cupwater
1tbsptaco seasoning
Instructions
Make the Enchilada Sauce
1
Mix all of the ingredients together in a saucepan. Bring to a boil and simmer for 10 minutes.
Make the Ground Burger
2
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
3
Preheat the oven to 350ºF. In a 9x13 casserole dish, spoon just enough enchilada sauce to coat the bottom, about ½ cup.
4
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.
5
Evenly pour the rest of the sauce over the rolled enchiladas and sprinkle with cheese.
6
Cover with foil and bake for 30 minutes.
Nutrition Facts
8 servings
Serving size
1 enchilada
Amount per serving
Calories250
% Daily Value *
Total Fat6.5g9%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol0mg
Sodium948mg42%
Total Carbohydrate45g17%
Dietary Fiber 8g29%
Total Sugars 6g
Protein8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
8whole-grain or corn tortillas, warmed
2cupsfrozen corn, thawed
1(16 oz) can black beans, drained and rinsed
½cupTofutti sour cream
1(4 oz) can diced fire-roasted green chiles
vegan cheese shreds, such as Daiya Cheddar Style Cheese Shreds, for topping (optional)
Enchilada Sauce
1(16 oz) can tomato sauce
2cupswater
½tspground cumin
½tspgarlic powder
½tsponion salt
¼tspchili powder (add more for spicier flavor)
3tbspwhole-wheat flour
1cube vegetarian bouillon
1tbspfresh lemon juice
½tspsugar
Ground Bulgur "Meat"
1cupGround Bulgur Meat
¼cupwater
1tbsptaco seasoning
Directions
Make the Enchilada Sauce
1
Mix all of the ingredients together in a saucepan. Bring to a boil and simmer for 10 minutes.
Make the Ground Burger
2
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
3
Preheat the oven to 350ºF. In a 9x13 casserole dish, spoon just enough enchilada sauce to coat the bottom, about ½ cup.
4
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.
5
Evenly pour the rest of the sauce over the rolled enchiladas and sprinkle with cheese.
AuthorLife and Health Network