Continental Night
On Saturday nights I like to make something from the Western Hemesphere, North American or South American.
Enchiladas are a wonderful way to present some of these dishes in a most delicious way. Another Enchilada dish I blogged about before had vegan cheese and spinach in a blue corn tortilla. This one has seitan, pan seared, and a combination of Daiya and Follow Your Heart. Melting the cheeses on the stove top first and then rolling them in the tortillas is the best way to make sure that your vegan cheese melts.
I made Red Rice for the enchiladas, using brown rice and baking the whole thing until the rice was tender. This took a little trial-and-error, having to add more water and then baking it some more, but I think I have the water to rice proportion correct now.
The refried beans are just pinto beans, with some sauted onions, garlic, cumin and water to thin the beans.
The enchilada sauce is just as simple using, chili powder, flour, water, tomatoes and onions.
This does not dissapoint. If you want to add sauted vegetables or tofu instead of seitan, it is all very workable and will taste great. Just make sure not to overfill the tortillas.
Cost Breakdown:
beans: $2
tortillas: $1
rice: $.50
tomato, onion, garlic, jalapeno, pepper: $3
seitan: $2
vegan cheeses: $5
herbs, spices: $1
Total to make 5 complete servings:
$14.50
These look authentic. Wow!
ReplyDeleteYou are way too sweet, Tender Branson. I love your comments and appreciate you taking the time to make them!!
ReplyDeleteI love enchiladas. They are so tasty!
ReplyDeleteWow this enchiladas look really nice, i like ur blog and recipes also i'm not vegan just veggi...
ReplyDeletebut ur recipes idea lot,s of help me thanks for posting this.
These look awesome! I'll have to try with seitan. I tried enchiladas with just beans a couple of weeks ago and it was kind of meh.
ReplyDeleteThese look like they could fool even the staunchest carnivore. We have a friend who loves Mexican food but often struggles because she is lactose intolerant. I'll be sure to send this her way.
ReplyDeleteWOW I have never made enchiladas, they seem so easy to prepare though. These look really delicious!
ReplyDeleteThanks, ravienomnoms!
ReplyDeleteMycookingdiarys, this is not just for vegans so I appreciate you looking around. You never know what will inspire you...
Nikki, if you try this with seitan (even one that is commerical) make sure to saute your seitan first. Cut it into bite-sized pieces and saute them in a little oil with some spices (cumin, oregano, salt and pepper) until golden and a little crispy. Your 'meh' is because you are not preparing the seitan. Unless you have a very flavorful seitan (even mine needs some searing), you need to make sure you are not putting tasteless seitan into your enchiladas.
Thanks, Brian... this blog is a great place to start.
Olivia, if you've never made enchiladas before, they will be a little time consuming, but very worth it. After you make it once and are sure you like it, make a double batch the next time and freeze the extra. Thanks!
Looks fantastic! Going to make the enchiladas tonight. The red rice recipe confuses me though because you don't mention when to add the tomato/jalapeno mixture to the rice...while it is baking?
ReplyDeleteAmanda, thanks for catching that! I fixed the recipe. Please let me know if you need any help.
ReplyDelete