Rae Udy

RECIPES: Bean and Cheese Enchiladas, Vegetarian Enchiladas, Paul McCartney’s Vegan Enchiladas

By Rae Udy

Enchiladas are a favorite food in my family but each time I make them they turn out a little different. One day they will be filled with a mixture of delicious cheeses and another stuffed with more hearty beans or tofu but they are always good to eat.
Paul McCartney’s Vegan Enchiladas are dairy and meat-free. These creamy and light but full of protein and great taste. Try your hand at rolling these easy-to-make vegetarian enchiladas.

BEAN AND CHEESE ENCHILADAS
8 fat-free small whole wheat flour tortillas, 6-8 inch each
1 cup fat-free refried beans
2 cups shredded low fat cheddar or Monterey Jack cheese
1 ¼ (one and one-quarter) cups canned vegetarian enchilada sauce
1 cup green chili salsa or taco sauce
1 cup low-fat sour cream
2 tablespoons chopped cilantro

Heat large nonstick skillet over high heat. Spray with nonstick cooking spray. Working with one tortilla at a time, warm on both sides until tortilla softens. Spread each warm tortilla with a generous tablespoon of refried beans then top with two tablespoons enchilada sauce and three tablespoons cheese. Roll tortillas tightly and place in ovenproof or microwave safe dish sprayed with nonstick cooking spray. Top with remaining enchilada sauce and cheese. Heat in 350 degree oven for 20 minutes or microwave on high setting for five minutes. Serve tortillas with salsa, sour cream, and chopped cilantro. Yields eight servings.

VEGETARIAN ENCHILADAS
1 cup textured vegetable protein or TVP
1 cup boiling water
2 tablespoons vegetable oil
1 package taco seasoning
½ (one-half) cup water
8 corn tortillas, warmed
1 cup shredded low-fat cheddar cheese
1 cup low-salt tomato sauce
Chopped tomatoes
Chopped lettuce
Chopped scallions
Salsa
Combine textured vegetable protein and boiling water in a small saucepan.
Cover and set aside for five minutes. Add the taco seasoning and one-half cup water to the saucepan and cook until the sauce is thick. To serve, spread each warm tortilla with a generous layer of TVP mixture. Sprinkle with shredded cheese and roll up tightly. Arrange in single layer in a seven by eleven baking dish. Pour tomato sauce down the center. Cover with foil and bake for twenty minutes. Uncover and bake five minutes more. Remove from oven and serve each enchilada with chopped lettuce, tomatoes and onions. Top with a dollop of sour cream and salsa. Serves eight.

PAUL McCARTNEY’S VEGAN ENCHILADAS
Adapted from The PETA Celebrity Cookbook (Lantern Books, 2002), edited by Ingrid E. Newkirk
Sauce
1 cup tomato sauce
1 cup water
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chili powder
½ (one-half) teaspoon ground cumin
½ (one-half) teaspoon oregano
2 tablespoons cornstarch dissolved in 4 tablespoons water
Filling
1 pound firm tofu, drained and mashed
1 onion, chopped
½ (one-half) teaspoon chili powder
¼ (one-quarter) teaspoon cumin
¼ (one-quarter) teaspoon garlic powder or 1 teaspoon minced fresh garlic
¼ (one-quarter) teaspoon black pepper
1 1/3 cups picante sauce
3 cups steamed spinach
12 tortillas
Preheat oven to 350 degrees. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens. In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas. Top with vegan sour cream. Lay the enchiladas in a baking dish, cover with sauce, and bake for 20-25 minutes.
Makes 12 enchiladas.
TOFU SOUR CREAM
½ (one-half) pound tofu, patted dry
3 tablespoons vegetable oil
1 teaspoon maple syrup
Juice of 1 lemon
½ (one-half) teaspoon salt, or to taste
Mix all ingredients in a blender or food processor until smooth.
Source for Paul McCartney recipe:
www.care2.com/channels/solutions/food/1029?print=1