Corn & Green Chile Enchiladas

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.


Yields8 ServingsPrep Time30 minsCook Time30 minsDifficultyIntermediate

Ingredients

 8 whole-grain or corn tortillas, warmed
 2 cups frozen corn, thawed
 1 (16 oz) can black beans, drained and rinsed (or white beans)
 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
 2 cups water
 ½ tsp ground cumin
 ½ tsp garlic powder
 ½ tsp onion salt
 ¼ tsp chili powder (add more for spicier flavor)
 3 tbsp whole-wheat flour
 1 cube vegetarian bouillon
 1 tbsp fresh lemon juice
 ½ tsp sugar
Ground Bulgur "Meat"
 ¼ cup water
 1 tbsp taco 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

Serving Size 1 enchilada

Servings 8


Amount Per Serving
Calories 250
% Daily Value *
Total Fat 6.5g10%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 0mg
Sodium 948mg40%
Total Carbohydrate 45g15%
Dietary Fiber 8g32%
Sugars 6g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 8 whole-grain or corn tortillas, warmed
 2 cups frozen corn, thawed
 1 (16 oz) can black beans, drained and rinsed (or white beans)
 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
 2 cups water
 ½ tsp ground cumin
 ½ tsp garlic powder
 ½ tsp onion salt
 ¼ tsp chili powder (add more for spicier flavor)
 3 tbsp whole-wheat flour
 1 cube vegetarian bouillon
 1 tbsp fresh lemon juice
 ½ tsp sugar
Ground Bulgur "Meat"
 ¼ cup water
 1 tbsp taco 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.

6

Cover with foil and bake for 30 minutes.

Corn & Green Chile Enchiladas
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