Ingredients
**These ratios make 10 enchiladas (1 large glass baking pan). We normally double. Enchiladas are a bit of work and they are so delicious, you always wish you had more.
3-4 c enchilada sauce
0.5 c TVP (textured vegetable protein)
0.5 tsp chili powder
0.5 tsp cumin
0.25 tsp paprika
0.25 tsp salt
0.25 tsp smoked salt (or use regular salt)
0.5 tsp onion granules
0.25 tsp garlic granules
1 c black beans (cooked)
1 small white onion
1 poblano pepper
1 small zucchini squash
0.5+ c sliced black olives
4 green onions
10 corn tortillas
cooking oil
Instructions
- Combine TVP, chili powder, cumin, paprika, salt, smoked salt, onion granules, and garlic granules.
- Mix TVP and spices with 0.5 c boiling water, stirring until all water is absorbed.
- Dice onion and poblano. Cut zucchini into small cubes.
- Heat a bit of oil in a skilled. Saute onion and poblano for about 10 minutes. Add zucchini cubes and cook another 5+ minutes, until zucchini is tender.
- Preheat oven to 350 F.
- Prepare your assembly station – you’ll need a plate to roll your enchiladas, a 9×13″ baking pan, and all your filling ingredients (TVP, onion/peppers/squash, olives, green onions).
- Spoon a thin layer of enchilada sauce into your pan.
- Assemble! Steam your tortilla. Fill with a scoop each of TVP and vegetables, then sprinkle with green onion and black olives. Roll tightly and place in pan, seam-side down. Repeat until pan is full.
- Pour enchilada sauce over the pan, making sure to cover all the tortillas completely.
- Bake (uncovered) for about 30 minutes, until sauce is bubbling.