Friday, May 24, 2013

Red Soy Curl Enchiladas


Ingredients
1 can of Enchilada Sauce or homemade (I used this recipe HERE)
1/2 cup soy curls (re-hydrated in veggie broth, drained and patted dry)
Tortillas (I used corn, flour and whole wheat)
Bean and corn mix (optional)
Taco Seasoning


Make enchilada sauce or open the can.


Put soy curls in pan that has been heated to medium. Warm the soy curls through.


Season with taco seasoning and add beans and corn if you are using them.


Warm tortillas in the microwave and spread a spoon full of enchilada sauce on tortilla.


Layer on the soy curl mix.


Roll tortilla.


Put on a sheet pan that has been sprayed with cooking oil.


I like to fold the corn tortillas in half because they tend to break when you roll them.

Bake in the oven at 350 degrees for 10 minutes, turn them over and bake another 5-10 minutes until crispy.


Top enchiladas with more enchilada sauce and the toppings you like. I used black olives, red onion and a dollop of Greek yogurt.


I served my enchiladas with achiote flavored rice.



Soy Curl Red Enchiladas

Ingredients
  • 1 can of Enchilada Sauce or homemade (I used this recipe HERE)
  • 1/2 cup soy curls (re-hydrated in veggie broth, drained and patted dry)
  • Tortillas (I used corn, flour and whole wheat)
  • Bean and corn mix (optional)
  • Taco Seasoning
Directions
  1. Make enchilada sauce or open the can.
  2. Put soy curls in pan that has been heated to medium. Warm the soy curls through.
  3. Season with taco seasoning and add beans and corn if you are using them.
  4. Warm tortillas in the microwave and spread a spoon full of enchilada sauce on tortilla.
  5. Layer on the soy curl mix.
  6. Roll tortilla.
  7. Put on a sheet pan that has been sprayed with cooking oil.
  8. Bake in the oven at 350 degrees for 10 minutes, turn them over and bake another 5-10 minutes until crispy.
  9. Top enchiladas with more enchilada sauce and the toppings you like. I

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