Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 6 months ago

What do you think of my veggie enchiladas?

If you leave out the cheese it is vegan.

1 large onion

4-5 tomatillos.

3 cloves garlic

Bunch of kale finely chopped.

1/3 cup cornmeal

1/2 cup TVP protein.

1 tablespoon garlic powder

1 teaspoon oregano

Olive oil

Corn tortillas

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

Sauce:

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.

Update:

I forgot to add 1 tbs cumin.

Serve the hot enchiladas with chopped fresh cilantro.

5 Answers

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  • denise
    Lv 7
    6 months ago

    Yes, I would try them, but I'm not keen on kale, if it was blitzed I may consider it.

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  • 6 months ago

    God that sounds awful

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  • 6 months ago

    I wouldn't think much of any recipe that called for TVP. It's healthfulness is debatable at best.

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  • 6 months ago

    I would skip the cornmeal and add beans, skip the garlic powder completely, use about half tomatillo, half regular tomatoes, not sure what you think kale will bring to it...gack.

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  • Anonymous
    6 months ago

    God, your enchiladas are as tacky as hell!

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