Cheaty Enchiladas

Is combining a bunch of prepackaged food truly considered cooking?

Well, <heh, chuckle>, sometimes…so hey, let’s give it a try.

This is a cheaty LAYERED dish, baked.

Please read entire recipe before starting.  Please always use organic ingredients when possible. 

I used 2 (doubled!) aluminum “disposable” (I will wash and reuse them) deep sided baking dishes and I baked this dish on TOP of a cookie sheet.

I preheated my oven to 350F.

Into the bottom of the pan, I did combine:

• 1 bag Butler Soy Curls
• 2 cans Cuban Black Beans, Trader Joes**
• 1 Jar Red Enchilada Sauce, Trader Joes

                I combined these 3 things until the Soy Curls were fully bathing in sauce.

               Then I started layering. 

• A layer of 6 corn tortillas
•                Then a bag of frozen Bell Peppers, sliced
•                Then some frozen corn kernels (not the entire bag)
•                Then one large can of GREEN enchilada sauce
•                Then one small can of sliced black olives, drained
•                Then my final 2 tortilla finale
•                Then one jar of Hatch Salsa, Trader Joes
•                 Then one final can of sliced black olives, drained

I coverd in foil, placed my double pan on top of a cookie sheet, and I baked this for 20-40 minutes until it “boiled” so that I knew everything was thawed and combined. 

** (IF you want more beans, I have not tried this yet, but after eating I actually think you can fit 2 more cans of black beans in there, depending on the overall size of your pan)

You came, saw, combined, layered.  You cooked vegan. 

You’re saving the planet.  You’re a Rockstar.

Now good luck fitting this tray into your refrigerator.

When you taste this, you won’t be sharing 😊

Serve with GUACAMOLE, and some habanero salsa….ole!