Sorry 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

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.

Scoop the chick’n mixture evenly into 6-7 flour tortillas and place into a 9×13 baking dish. Cover with the green chili sauce.

Cover 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

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

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.

Author: Epicurean Vegan

Serves: 6

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
• ¼ C almond milk
• Optional: ¼ to ½ C vegan pepper jack shreds
• Optional: salsa, guacamole
• 7 flour tortillas

Directions

1. Preheat oven to 375.
2. 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.
3. Scoop the chick'n mixture evenly into 6-7 flour tortillas and place into a 9x13 baking dish. Cover with the green chili sauce.
4. Cover 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).
5. Enjoy with some guacamole and salsa!

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