What do you think of my veggie enchiladas?
1 large onion
3 cloves garlic
Bunch of kale finely chopped.
1/3 cup cornmeal
1/2 cup TVP protein.
1 tablespoon garlic powder
1 teaspoon oregano
If you have green pepper you can throw that in too. Put it all in a food processor, pulsing it until it is a filling.
Stuff the corn tortilla
For the sauce, you take some more tomatillos (enough) and puree in a blender and pour over the enchiladas. Add olive oil to taste. Have enchildada in serving pan and cover
The Cheese: If you eat cheese it adds a lot of flavor. Include a generous piece in each enchilada. Should be baked at 325 for one hour covered with tin foil. You can remove the foil for last ten minutes.
I don't use salt but you can correct for salt.
Serve the hot enchiladas with chopped fresh cilantro.