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Boca Enchiladas

December 29, 2010 by epicureanvegan

Boca Enchiladas -- Epicurean VeganWhen we first went vegan, the thought of having Mexican (or Italian) food again seemed like a pipe dream, but I think that some of my favorite meals have been just those—thanks to yummy meat and dairy alternatives. Lucky for me, too, because the Husband loves enchiladas and if I didn’t come up with a veg-based one, he wouldn’t be fun to live with. 😉 I’ve also made a seitan version, and these Boca Crumbles ones are pretty darn delish, too.  I made a pretty big batch so feel free to halve the recipe for a smaller crowd.

INGREDIENTS:
1 Tbs olive oil
1-12 oz bag Boca Crumbles
1 medium green bell pepper, diced small
1 small onion, diced small
1-4 oz can diced green chilies (I used mild)
3-10 oz cans enchiladas sauce (I used Old El Paso–mild)
20 LaTortilla Factory Hand Made Style Corn Tortillas (Love these!! They’re a cross between a corn and flour tortilla and come in white and yellow corn—see below)
1 pkg Vegan Gourmet Monterrey Jack cheese, shredded + 1/2 C Daiya cheddar, shredded, mixed together
1 C black olives, sliced
1 bunch green onions, sliced (both green and white parts)
Optional garnishes: Tofutti sour cream, cilantro, diced avocados

DIRECTIONS:
Place the rack in the middle of the oven and preheat to 375. In a large skillet heat the olive oil. Add the bell pepper and onions; saute until softened. Add the Boca crumbles and cook until heated through; stir in the green chilies.

Boca Enchiladas -- Epicurean VeganI think it helps to steam the tortillas first, but only do a couple at a time, as the bottom ones will stick if there are too many on top. In a 15″ pan (I made the mistake of using a smaller pan, so I had to use 2 pans) pour 1-1/2 cans of the enchiladas sauce on the bottom of the pan. Place 2-3 spoonfuls of the Boca mixture into the steamed tortillas; add some cheese on top.

Boca Enchiladas -- Epicurean VeganTightly roll up the tortillas and place, fold down, into the baking dish.

Boca Enchiladas -- Epicurean VeganOnce each tortilla is rolled, top with the remaining sauce and cheese. Sprinkle the olives and green onions on top.

Boca Enchiladas -- Epicurean VeganCover with foil and bake for 20 minutes. Uncover and bake another 5 minutes.  Serve with a dollop of sour cream and cilantro and/or any of the optional ingredients. Enjoy!

Boca Enchiladas -- Epicurean Vegan

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Filed Under: Dinners Tagged With: Boca, Boca Crumbles, daiya, easy, Mexican, Vegan Gourmet

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Comments

  1. Debbie says

    December 30, 2010 at 7:41 am

    It’s barely breakfast time, here in AZ, and I am lusting for your burritos! Looks yum. Question – what is the reason for mixing the FYH and Daiya cheeses? Just curious if it’s taste, texture, or just the different flavors on hand. Thanks for always giving me new recipes to try. debbie

    • epicureanvegan says

      December 30, 2010 at 9:11 am

      I just like to have a mixture of cheeses. They both have their own flavors, yet mesh really well together. Plus, I just love cheese! 🙂

  2. Nikki says

    December 30, 2010 at 8:04 am

    I was just thinking about enchiladas last night! Time to head to Whole Foods for some Daiya!

  3. Quay Po Cooks says

    January 2, 2011 at 3:30 am

    Looks awesome and delicious and so easy to do! I agree with you that mixture of cheeses goes well together:D

    • epicureanvegan says

      January 2, 2011 at 11:37 am

      Thanks! And yes. . .gotta combine cheeses–theses particular vegan cheeses really compliment each other. 🙂

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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