Black Bean and Chick’n Enchiladas

Black Bean and Chick'n Enchiladas -- Epicurean VeganSorry it’s been so long since my last post; been a busy bee, I guess. Sometimes, it just feels like a faux meat night and I was craving these enchiladas. They’re a breeze to prepare, but taste like you slaved away in the kitchen. This would also be a good meal to entice those meat-eating friends of yours to come to the table and give veganism a chance.

INGREDIENTS:
1 16-oz pkg. vegan chicken strips, defrosted (Morning Star, Simple Truth, or Gardein brands all make their own version)
1 15-oz can black beans, drained and rinsed
1 14-oz can Rotel (tomatoes with diced green chilies), drained
1 16-oz jar 505 Brand green chile sauce
1 C Tofutti sour cream
4-oz Tofutti cream cheese
1/4 C almond milk
Optional: 1/4 to 1/2 C vegan pepper jack shreds
Optional: salsa, guacamole
7 flour tortillas

Black Bean and Chick'n Enchiladas -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 375. In a large bowl whisk together the sour cream, cream cheese, vegan pepper jack (if using) and milk. Stir in the Rotel, black beans and chick’n strips.

Black Bean and Chick'n Enchiladas -- Epicurean VeganScoop the chick’n mixture evenly into 6-7 flour tortillas and place into a 9×13 baking dish. Cover with the green chili sauce.

Black Bean and Chick'n Enchiladas -- Epicurean VeganCover with foil and bake for 35-40 minutes. (Make sure the foil isn’t touching the tortillas too much, because it will stick to them). Enjoy with some guacamole and salsa!

Black Bean and Chick'n Enchiladas -- Epicurean Vegan

Comments

  1. says

    I made these last night with a few modifications. They had a really good flavor, normally I serve my sour cream on top instead of putting it inside. I’m giving you credit for this recipe, but I’ going to post with my pics and modifications on my blog. I do hope that is okay.

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