If anyone has seen my recipe for the vegetarian enchiladas, this is basically a variation on it.
When I’d make the enchiladas, I’d roll them up, pour the sauce over the whole thing, bake it and then when we’d try to cut into it, it was hard to find where the individual rolled up tortillas were since there was cheese and sauce on it.
So I thought to myself, what if I just layered it all together and made it like a quasi-lasagna?
Worked like a charm.
Here’s what you need:
•1 16-oz. package of Boca meatless crumbles
•1 15-oz. can black beans, drained and rinsed
•1 15-oz. can diced tomato (I use the kind with green chilies)
•1 10-oz. can enchilada sauce
•1 package of 6-inch whole wheat tortillas (10 usually come to a pack)
•2 or 3 cloves of garlic, finely chopped
•1/2 cup red onion, finely chopped
•1/4 cup low fat sour cream
•Red pepper flakes
•Pepper Jack, cheddar, or what ever kind of Mexican-blend cheese
I know it seems like I use cumin a lot. OK, scratch that. I DO use cumin a lot, but I love it. It’s a great spice and it isn’t spicy, but adds a smokey flavor that would otherwise leave a dish kind of bland (in my opinion). Trust me, you’ll love it :) I actually grind up my own cumin but that’s because I have a bunch of cumin seeds, so it works.
Heat up some olive oil in a large skillet or pan and add half the chopped onion (you’ll use the other half for the sauce). Cook the onion for about 3-5 minutes or until they’ve sweat out a bit. Then, add in the Boca crumbles and let them heat through. Of course, if you don’t like Boca and prefer meat you can use your favorite ground meat instead. Just cook it to the way you should.
Use any taco seasoning you want and add it to the pan and stir. Don’t use too much though. This stuff is super high in sodium and you can use other spices to help flavor your dish. This just adds a little something. I actually add a little of that seasoning and then added in the cumin, about 1/2 teaspoon or so.
Once you’ve done that, transfer the Boca to a separate bowl and set aside until ready to assemble.
So while the sauce continues to cook and get nice and thick, you can prepare your tortillas.
The last thing you’ll do is stir in some sour cream. I know, I know…not a huge healthy ingredient, but it helps thicken the whole sauce and adds a sort or tang to the whole thing. You don’t have to add a lot. Add as much as you want or think you need.
Now you’re ready to assemble your lasagna!
Pour some sauce on the bottom of a baking dish. From here, you will layer as follows: tortillas, Boca (or meat), cheese, sauce, tortillas, rest of the Boca (or meat), cheese, sauce, tortillas, cheese all on top.
Bake the whole thing in a 350ºF oven for 15-20 minutes until the cheese is bubbly and slightly browned.
I probably should have waited until it was a little cooled before cutting it, but I couldn’t wait to eat it. It smelled so good! And tasted even better. It’s a very easy dish to make and will surely be a hit! Enjoy!