Friday, October 19, 2007

Southwest Vegan Enchiladas


* 1 package of tortillas (corn or flour, whatever you like. I prefer corn.)
* 1 can of vegan baked beans
* 1 large jar of salsa (I like mild or medium southwest style.)
* 1/2 bag of frozen veggies (southwest mix or corn and peppers)
* 1-2 cups of shredded vegan cheese (I like Monterey Jack flavor)


Mix beans, veggies, lots of salsa, and most of the cheese in a bowl. Pour some salsa into your baking dish (I like a rectangular casserole dish). Arrange your tortillas sort of like tacos opening upwards. If you have a round baking dish or just a few tortillas, make a pie instead by lying the tortillas flat on the bottom of the dish. Scoop your bean and veggie mix into the tortillas (or on top of them if making an enchilada pie). Then roll up the tortillas and dump more salsa on top (or layer again with tortillas if making a pie, then spread salsa over them). Spread the salsa around with a spoon or rubber spatula so all the tortillas are smothered in salsa.

Bake at 350 degrees F for about 25 minutes.

Then sprinkle a little more cheese on top and bake another five minutes or until cheese is melted.

You can serve it with vegan sour cream, guacamole, rice and beans, or alone. It's a yummy, easy meal that almost everyone enjoys.

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