INGREDIENTSMakes 6 large enchiladas. Approximately 4-6 servings.
Enchiladas 1 zucchini squash
1 yellow squash
1/4 cup corn kernels
1 teaspoon taco seasoning
1 teaspoon cumin
1 package "Re-Thought Red Beans"
1 Jack style Daiya cheese wedge
6 La Tortilla Grande White Corn tortillas (these are THE BEST)
Sauce 1/4 all-purpose flour
1/4 cup tomato paste
2 teaspoons ground cumin
1/4 teaspoon salt
1 tablespoon olive oil
2 cups vegetable broth
Toppings Finely diced green onion
Roma tomato, diced
For the enchiladas, saute the zucchini and yellow squash with the corn and seasonings in a small amount of olive oil until the squash has become tender. You can certainly increase the heat and brown the vegetables slightly. This will give the enchiladas a richer, charred flavor. Yum! But this is optional. Add the "Re-Thought Red Beans" and cook until the liquid has evaporated a bit. Just a few minutes. Transfer the vegetable mixture to a large mixing bowl and allow to cool for about 10 minutes.
For the sauce, combine the flour, salt, and cumin in a medium sauce pot. If possible, do not use a non-stick pot. You need to whisk and metal will damage non-stick surfaces! Add the liquids and whisk vigorously on high heat until the mixture begins to bubble. Reduce the heat to medium-low and allow to simmer for 10 minutes, until thickened, whisking frequently to prevent clumping. Keep on a low temperature until you're ready to pour over the enchiladas.
To assemble, use as much or as little of the Daiya wedge as you want. If you like enchiladas to be especially cheesy, don't hesitate to use the whole thing. I crumbled 3/4 of the wedge and mixed it into the vegetables. Note, I use a special kind of tortilla for this recipe. These are large tortilla shells (less labor in stuffing lots of tiny enchiladas) but they also have some wheat in them, making them soft, pliable, and soooo tasty.
After warming the tortillas, add a few scoops of the filling and roll closed. Do this with each of the tortillas. Place them in a lightly greased 9x13 inch baking dish and then pour the enchilada sauce on top. Crumble the other 1/4 of the Jack wedge and sprinkle it on top, along with some diced green onion and tomato. Bake, uncovered, at 400 degrees for 20 minutes, or until the cheese on top is soft and melty.
Chris and I ate 1 1/2 enchiladas per meal with no sides and were definitely satisfied.
Just look at how amazing!!
Like I said before, I was really impressed with the Daiya Jack style wedge. The cheese was so creamy and had just the right amount of salty flavor. It went perfectly with the other ingredients and will be my vegan cheese of choice for enchiladas from here on out.
But let's get to the contest portion of this post.
Win Yourself Some Beans The Better Bean Co. want you to try their beans! In order for me to get you the hook-up, all you have to do is COMMENT on this post. Tell me something about your relationship with beans. Do you love them? Do they scare you? What's your favorite type? For extra entries, you can also post a comment on the photo of this recipe on Facebook and this photo of the recipe on Google+ . You will receive one entry per comment on these sites (up to five for each person).
You have until June 22 at 11:59PM CST to enter.
The winners will receive coupon packages that will be redeemable for one package of each of the Better Bean Co.'s flavors. I will pick two winners and notify them via email using the address given when commenting on this blog post. Please use a valid email address! The coupons will then be sent to you from the company. Remember, you cannot buy these products everywhere. Please check their locations page before entering to make sure you can redeem these coupons.
Thanks for reading, and GOOD LUCK!
try these recipes, too!