When I went to the store a while ago, there was only one very specific meal I wanted to make: vegan chicken enchiladas. The Nature's Soy vegan chicken seitan is absolutely
perfect for this! I finally have the right chicken to use for my chicken enchiladas--though the rest of it might not be ideal and we're definitely not at "give you a recipe" time. But it's okay. This was still really good. I had some homemade guacamole (my easiest version, which is just avocado, salt, pepper, lime juice, and a bit of dried cilantro), Mexican rice (
recipe from Eat with Clarity), and Goya Rancheros refried beans.
I did kind of wish I had tortilla chips, but not enough to go to the trouble of making them myself from my corn tortillas! And now I look forward to trying some new enchilada recipes with the tortillas I have left. Do you have a favorite vegan enchilada recipe?
I have the worse luck with storebought corn tortillas, so I must admit that I use the mini flour tortillas when I make enchiladas, which I haven't made very often. I do recall making a really nice one that had sweet potato and black beans in the filling from one of my books!
ReplyDeleteI keep thinking I should make those! I should figure out if I have any black beans around here.
DeleteOh She Glows has a really good sweet potato black bean enchilada in her cookbook and blog. The 5 minute enchilada sauce is perfect and you can sub any canned tomatoes for the base. I usually cut the corn tortillas into strips and make enchilada casserole because rolling them never works for me.
ReplyDeleteIt looks great--I don't have all the ingredients but I could plausibly approximate them, I think? Thanks for the tip!
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