My buddy Mike (who is also on a plant based diet) brought in some enchiladas that he promised fit the diet. I tried them and was astounded how wonderful they were. I finally decided to take my own stab at enchiladas, and indeed, with a few tips from Mike, they were wonderful! The main key to the enchiladas is a wonderful ground beef substitute called Smart Ground. Not sure where all it is sold but we found it at Fresh and Easy here in Bakersfield (Update: Lassens also carries it). This product can be used as a ground beef substitute in any recipe and does a wonderful job in these enchiladas. (Thanks Mike for the Smart Ground tip!!). Prep time: 25 min Servings: 4-6 Ingredients: Enchilada Sauce
Enchiladas
Instructions: Enchilada Sauce
Enchiladas
Note: Modified recipe from McDougall book.
4 Comments
Summer
2/23/2012 05:59:03 am
Thanks for posting the recipe! I am in the process of making this for dinner, and just noticed that the recipe asks you to "Place water, onion and jalepeno in a saucepan." But... there is no water in the second ingredients list. How much should be added?
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Todd
2/23/2012 08:31:42 am
Summer - Just enough water to saute the veggies. A couple of Tablespoons at max. Sorry for the omission, I'll get it updated!
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Summer
2/23/2012 08:59:57 am
Thanks! I ended up caramelizing the onions, then added garlic, black beans, red and yellow peppers, and corn to fry with a dash of oil. Then I tossed in the smart ground with 2/3 cup of water and 1/4 cup taco seasoning, simmered, and then made the casserole with buckets of cheese on top. Tasty stuff! Thanks for sharing:)
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5/14/2014 04:53:32 pm
I like this weblog its a master peace ! Glad I detected this on google .
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