First off, I got a new pan. Cause for celebration. All of my non-stick is totally kaput, and I had to have at least one good non-stick for recipes such as this one. The soy crumblers really want to stick to stainless or cast iron. So...today I found this little beauty at TJMaxx on clearance for $20! It's Emerilware, and guess what it says on the back...made by All-Clad! Love it! Please excuse the dirty stove.
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So, anyway, this is the recipe, and these are the soy crumbles that the recipe calls for. Sometimes they're hard to find.
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This recipe starts with sauteeing the onions, and then you add the garlic, spices, beans, and soy crumbles. Doesn't this look like regular ground beef? I promise, those silly meat eaters won't know the difference!
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Then you add the salsa...
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Then the ff cream cheese and the lf sharp cheddar.
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This is my enchilada assembly line...
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Each enchilada gets 1/3 cup of filling. I love this recipe b/c it tells you how much filling to put in each one.
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Things got a little chaotic around here close to serving time, so forgive me for the half-full dish. Anyway, the enchiladas turned out beatifully, and I served with green rice (rice, smart balance, green onions, cilantro, lime juice, salt, pepper).
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1 comment:
Ok as you know I nearly burnt the house down making these. After the drama everything went off without a hitch. We used whole wheat tortillas instead of corn and it was very yummy. I have to say us meat eaters did find the soy crumbles had a bit of a twang and they were kind of gummy. All and all it's a great recipe and we will be trying it again but possibly with turkey.
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