This recipe was created because we simply needed a base for our ripe avocados. They have been in the fruit basket ripening to perfection, and it was time to use one up.
We are also running low on fresh veggies in the house, so we opted for this great pantry meal. Most of the ingredients you probably already have laying around the house. What you don't, you can just sub out. I added Rainbow Chard, but you could add any greens, or leave it out. We also opened a can of corn for some color and flavor and played with two different proteins. Choose one, or choose your own favorite. This recipe has such great flavor, you honestly can't go wrong!
1/4 cup olive oil
2 tbsp flour
2 tbsp chili powder (I used Chipotle Chili Powder)
1/4 tsp very spicy hot seasoning-- there is no name for this, it came from a friend...but you can substitute red pepper flakes or leave out entirely for less spice
1 can tomato sauce
1 cup water
1 tsp cumin
salt to taste
6 whole wheat or corn tortillas
1/3 cup TVP (textured vegetable protein)
2-3 tbsp water
1 tbsp chili powder
1 can black beans
1 can corn
1 bunch rainbow chard, steamed
1/2 red pepper diced
In large saute pan heat olive oil over medium heat. Whisk flour into oil and add seasonings. Stir in tomato sauce and water and heat to simmer. Allow to simmer 10 minutes and reduce heat. Sauce will thicken.
Meanwhile prepare filling ingredients. Mix TVP with water with a fork to reconstitute the protein. Add the chili seasoning to create "taco meat." The amount listed here will make 2-3 enchiladas. For the others we used the black beans. Steam chard in a basket on the stove for just a few minutes until it begins to wilt.
Stuff each tortilla with filling ingredients, spoon a little enchilada sauce inside and wrap tortilla.
In large glass casserole dish, spoon enchilada sauce to cover bottom of dish. Lay each enchilada, seam side down, smushed together to fit 6 wraps.
Once all enchiladas are wrapped and placed in pan, spoon remaining enchilada sauce in the casserole. Enchiladas should be smothered. You could add vegan cheese on top at this step, however we did not and they were delicious just as they are!
Bake in 400* oven for 15 minutes. If your wraps start to brown or harden too quickly, cover with foil and continue baking.
Mr. Kummerow was a happy man on Monday night when I served this dish! It yielded quite a few leftovers, so he has also been enjoying this each day for lunch. Meanwhile, I adapted the ingredients for this light and fresh salad:
For lunch-dessert I ate a Luna bar. I told myself I would munch on half, but we all know better than that.
Where do you eat your lunch? Do you prefer to multi-task or to eat your food without distraction?