Hearty Meatless Enchiladas

Most vegetarian enchiladas are simply cheese and onion. These enchiladas are stick-to-your-ribs hearty because of the faux meat. This is a dish that can easily be made early and popped into the oven for a quick meal. Great with a lager or ale. Serves 6.

6 6″ flour tortillas (Whole wheat, regular flour or some other if available. We prefer Mission brand.)
2 Tbsp vegetable oil
1 large onion, chopped
1 large bell pepper (any color)
1-2 green onions chopped
1 whole package Gimme Lean! faux beef (or other crumble-style)
Pinch of salt
Pinch of fresh black pepper
1 Tbsp chili powder
3/4 tsp ground cumin
1/8 tsp crushed red chili flakes.
15 oz can black beans
2 cups enchilada sauce*
1/4 pound grated sharp cheddar cheese (preferably from Vermont, of course)

In a skillet or saucepan, over medium-high heat, heat the oil, add the chopped onion and sauté until the onion softens. Add the salt and pepper, and faux meat. Break up the meat and continue to stir the mixture for about 5 minutes. Add the chili powder, cumin, pepper flakes and black beans to the mixture and continue to cook. Add about 3/4 of the enchilada sauce, and allow to simmer and reduce a bit. Add the diced bell pepper just before you are ready to start filling the tortillas.

Pre-heat oven to 375 degree Farenheit.

Spoon some of the mixture into the center each of the tortillas, and add a little grated cheese, and fold. Folding methods varies, but the key is to not overfill the tortilla. Pour a little of the sauce into the bottom of a 9″x13″ glass casserole dish and then place each enchillada into the dish. Pour the remaining sauce over the enchilladas, making sure that all of the tortilla is covered but not saturated. Sprinkle the tops with enchilladas with the remaining cheese and some chopped green onions.

Cover the dish with aluminum foil and bake for about 20 minutes. Remove from oven carefully, remove the foil and continue to bake for additional 10 minutes or until the tops begin to brown.

Remove from oven and let cool for 10 minutes. Garnish with dollops of sour cream or guacamole (optional).

* If you can’t find enchilada sauce, look for a can of adobo sauce and wisk in vegetable broth. Or make your own some other way.