Sunday, December 4, 2011

Vegan "Chicken" Green Chile Enchiladas

1 (15 ounce) Can Black Beans
1 small Can Of Corn
1 Cup Cooked Brown Rice
1 (10-inches in diameter) Package Of Burrito Size Tortillas
1 Package Vegan Cheese Alternative-Mozzarella Cheese
1 Package Morning Star® Meal Starters Chick'n Strips
2 large Cans Of Old El Paso Green Chili Enchilada Sauce
Optional: Green chilis. or anything else you want to add 

Drain can of black beans and rinse with water.
In a bowl mix together black beans, corn and rice mix. Add green chills to mixture.
In a pan add a few tablespoons of water and sauté the chicken until golden brown.
I like to cut the chicken into bite size pieces.
Add the chicken to the bean/rice/corn mixture and stir.
Put 3 large spoons full of the mixture into a tortilla.
In a baking dish, coat the bottom with 1 can of enchilada sauce.
Line the tortillas in the baking dish and smother with enchilada sauce.
Top with a layer of shredded vegan mozzarella cheese.  

Serve with vegan sour cream.
Cover with foil and bake at 450º for 20-30 minutes (until cheese is melted*).

Makes 8 burrito size enchiladas.

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