simple beefless enchiladas
- 12 corn tortillas
- 1 Tbsp olive oil
- 1 1/2 cups diced onion
- 1 pkg gardein beefless ground
- 1 yellow pepper, diced
- 1red pepper, diced
- 1 cupfrozen corn niblets, thawed
- 3 1/2 cupsenchilada sauce, canned or homemade
- 2 cupsbaby spinach or lettuce, shredded
- 3 cupscheddar cheese (or vegan option)
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 1 small avocado, sliced
- 3/4 cupsour cream (or vegan option)
- 2 cupspurple cabbage, shredded
- 2 Tbspapple cider vinegar
Preheat oven to 350ºF.
To soften tortillas wrap in a layer of parchment and then wrap again in aluminum foil. Place in preheated oven to warm for 5 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add diced onion and sauté until soft and golden, about 5 minutes. Transfer to a large bowl using a slotted spoon and set aside. Add beefless ground to oil remaining in pan and sauté until lightly browned, about 3 to 4 minutes. Add to onions along with diced yellow and red peppers, corn, and 3 cups enchilada sauce.
Lightly oil a 9 x 13 inch baking dish. Spread bottom with remaining 1/2 cup enchilada sauce.
To assemble enchiladas, place warmed tortilla on a flat surface and line with a little spinach or lettuce. Spoon 1/4 to 1/3 cup beefless enchilada filling down the centre and top with about 2 Tbsp cheese. Wrap tortilla tightly around filling and place seam side down in prepared baking dish. Repeat with remaining tortillas, snuggling each of them tightly together in dish. Pour any excess tortilla filling across top of stuffed enchiladas, reserving remaining cheese and other ingredients.
Cover baking dish with foil and bake enchiladas in preheated oven for 30 minutes or until piping hot. Remove foil and garnish with green onion and cilantro. Serve enchiladas with extra cheese, slices of avocado, and sour cream. Toss cabbage with apple cider vinegar and serve alongside.