On Saturday nights I like to make something from the Western Hemesphere, North American or South American.
Enchiladas are a wonderful way to present some of these dishes in a most delicious way. Another Enchilada dish I blogged about before had vegan cheese and spinach in a blue corn tortilla. This one has seitan, pan seared, and a combination of Daiya and Follow Your Heart. Melting the cheeses on the stove top first and then rolling them in the tortillas is the best way to make sure that your vegan cheese melts.
I made Red Rice for the enchiladas, using brown rice and baking the whole thing until the rice was tender. This took a little trial-and-error, having to add more water and then baking it some more, but I think I have the water to rice proportion correct now.
The refried beans are just pinto beans, with some sauted onions, garlic, cumin and water to thin the beans.
The enchilada sauce is just as simple using, chili powder, flour, water, tomatoes and onions.
This does not dissapoint. If you want to add sauted vegetables or tofu instead of seitan, it is all very workable and will taste great. Just make sure not to overfill the tortillas.
tomato, onion, garlic, jalapeno, pepper: $3
vegan cheeses: $5
herbs, spices: $1
Total to make 5 complete servings: