Vegetarian Enchiladas with Crumbled Soy and Cauliflower
Mexican food is usually a top choice when deciding to go out for dinner. Since I enjoy eating it more often than I go out these days, it has been fun and tasty to try some dishes in my kitchen. Burritos and enchiladas are among the most requested.
In either dish, the ingredients are so flexible. Any meat, poultry or fish, all sorts of vegetables, and cheese, rolled up into a delightful saucy dinner. The sauce blends it all together so well that if you have picky eater, they probably won’t even notice the veggies included.
For this recipe, I wanted the taste of ground meat in the enchilada, but I preferred to do it vegetarian. So I went with the vegetarian version of soy crumbles. To lighten it up, I added riced cauliflower (and spinach of course). The cauliflower actually is very rice like in the enchilada. The tastes go together beautifully.
Between the soy crumbles, the beans, the spinach and other veggies, you will find these enchiladas quite nutritious as well as satisfying. I used fat free refried beans and selected a reduced fat Mexican cheese blend. If you like it hotter, add some jalapeño pepper as well.
You might consider serving it with this Mexican Cabbage Salad. It suits the enchiladas so well. Of course margaritas, chips and salsa should always be included.
Do so it makes enough for 8 tortillas
- 1 tablespoon olive oil or cooking spray
- 1 to 2 cloves garlic, finely chopped.
- 1 cup cauliflower rice
- 2 cups soy crumbles (or soy chicken bites)
- 2 cups refried beans
- 2 cups roughly chopped fresh spinach
- 1 onion chopped
- 3 tablespoons diced green chiles
- ½ cup fresh cilantro
- 2 to 3 cups chopped spinach
- ¼ cup lime juice
- 4 limes, quartered
- 2 to 3 sliced green onions
- 1 can Enchilada sauce
- ¾ cup grated cheese
- 8 tortillas
- Prep vegetables and lime.
- Semi-thaw soy crumbles in microwave for 1 minute.
- To make cauliflower rice, either pulse through a blender or use a grater for rice sized pieces.
- Heat oil in a large skillet, then sauté garlic and onion for 2 to minutes.
- Add soy crumbles and cauliflower bits, and saute for 3 minutes.
- Add beans and diced chiles, mix and heat through.
- Stir in cilantro, spinach, and ½ cup of enchilada sauce.
- Cook an additional 2 minutes or until spinach wilted.
- Remove from heat.
- Spoon mixture onto each tortilla.
- Sprinkle a spoonful of lime juice over the top.
- Sprinkle with cheese, saving a little for garnish.
- Roll up snuggly and place in 9x13 greased (or sprayed) baking pan.
- When all the rolled tortillas are in pan, pour the remaining sauce over them.
- Sprinkle with remaining cheese to your taste, and some green onion.
- Bake for 20 to 30 minutes, until heated through and cheese is melted.
- Serve with lime quarters and salsa.
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