Creating meatless meals that everyone likes is sometimes a challenge. These enchiladas call for a meat substitute we tried for the first time.
serves 6 to 8
1 tablespoon canolive oil, or other cooking oil
1/2 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 garlic cloves, minced
1 15-ounce can black beans, rinsed and drained
1 12-ounce bag frozen soy crumbles (or use 2 cups of the crumbled or cooked meat of your choice)
3/4 cup bottled salsa
1/3 cup (3 ounces) cream cheese, softened
1 cup (4 ounces) shredded extra sharp cheddar cheese, divided
12 6-inch corn tortillas
1 10-ounce can enchilada sauce
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.
Heat a large nonstick skillet over medium-high heat. Add onion, and sauté 4 minutes or until they start to become translucent. Stir in cumin, oregano, chili powder, garlic, beans and soy crumbles. Cook to heat through, 3 to 4 minutes, stirring mixture frequently. Stir in salsa, and cook briefly until heated through. Remove mixture from heat, and add cream cheese. Stir until incorporated. Mix in half the cheddar cheese and set aside.
Warm tortillas according to package directions. Spread a small amount of enchilada sauce over the bottom of the pan, just enough to barely coat. Spoon about 1/3 cup of the black bean mixture down the center of each tortilla. Roll up and arrange enchiladas, seam side down, in the dish. Pour remaining enchilada sauce evenly over the enchiladas, and sprinkle with remaining cheddar. Bake for 20 to 25 minutes, or until thoroughly heated. Great served with a crisp green salad, or a mixed citrus fruit salad.