What do you think of my veggie enchiladas?
If you leave out the cheese it is vegan.
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.
I forgot to add 1 tbs cumin.
Serve the hot enchiladas with chopped fresh cilantro.
- deniseLv 76 months ago
Yes, I would try them, but I'm not keen on kale, if it was blitzed I may consider it.
- Groovy_UnicornLv 76 months ago
God that sounds awful
- yet-knish!Lv 76 months ago
I wouldn't think much of any recipe that called for TVP. It's healthfulness is debatable at best.
- ckngbbblsLv 76 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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- Anonymous6 months ago
God, your enchiladas are as tacky as hell!