Soooooo…here’s the deal. Two of my housemates and I have decided to see if we can go for at least the month of July on an exclusively meat-free diet. I haven’t tried anything like this before, so we’ll see what comes of it. There hasn’t been much meat in the house, just because it’s so expensive to keep around. So, we’re going to start from scratch and see what we can do to keep ourselves fit, fed, and happy without it. Here’s what we had this evening. I didn’t use a recipe for it, so I’ll guess as close as I can to what actually went into it.
(P.S. – this is supposed to be about as basic as you can possibly get. The idea is to add your own spin to it [i.e. sauteed onions, jalapenos, soy chorizo, what have you…] and make it your own. I’d love to hear back about whatever you come up with.)
Five ingredients, five steps. Here we go:
– 5×5 step vegan enchiladas –
– 15-20 mini corn tortillas (~6 inch, Don Pancho and Mission work quite well for this)
– 2 10oz cans enchilada sauce (I used green, medium heat, but tailor it the way you like)
– 2 16oz cans refried black beans
– 1 4oz can diced green chiles (I think fire-roasted chiles have a slightly better flavor, but that’s your call)
– 2 cups brown rice (uncooked amount; will yield more)
1) Preheat oven to 350 degrees.
2) Start cooking your rice (I used a dedicated rice cooker, but instant or stove-top rice should work just as well). While you’re waiting, combine the beans and chiles (without draining) in a saucepan and slowly heat them together, stirring occasionally. They don’t need to be scorching hot – you just want the mixture to be smooth enough to spread without sticking too much.
3) When the rice is done, stir it all into the bean mixture a little at a time. Don’t think too much about it, but do make sure that it’s evenly combined.
4) Spoon the mixture into the tortillas and loosely roll them, stacking them evenly in a 9×13 inch pan (or whatever size you feel led to use); as you finish each layer, pour one of the cans of enchilada sauce evenly over the tortillas. Depending on how much you put into each one, you should get somewhere between 15 and 20 enchiladas (or more, if you skimp a little).
5) Cover the pan with aluminum foil and bake for ~30 minutes. (Snag ’em while they’re still hot if you can, ’cause they might not be around much longer than that.)
Enjoy! Any feedback is more than welcome.