Cheesy Enchiladas
Oh hello... didn't see you there... fellow cheesy cheese lover. Thought you couldn't have cheesy cheesy enchilidas in this plant based world?
Now now, I wouldn't do that to you. Never. The cheese must go on.
Peter, my boyfriend and I were so horribly famished that there was hardly any time to take pictures- but here I present you with the few and rare images captured of the cheesy cheese enchildas.
This is the most incredible, easy, super fun to make dinner ever. We make it when we have company, and we make extra for our lunches (DORKS!) and we eat it for breakfast. I am not kidding.. THESE ARE HEAVENLY. I WANT TO SHARE THEM WITH YOU! PLEASE EAT THESE!
Oh. Oh my. Hello cheesy cheese... come here often?
Recipe
Serves 6
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Ingredients:
14 small corn tortilla's
10 slices vegan cheese
( I like Follow Your Heart's Garden Herb Style cheese and Field Roast have some great one's too)
12 oz jarred tomato sauce
1 onion
1 red bell pepper
1 leek
1 sweet potato
3 cloves garlic
2 veggie burgers (I like the Cowboy Patties from Trader Joe's)
(Homemade veggie burger recipe coming soon!)
Directions:
Preheat oven to 350
Finely chop onion, pepper, leek, sweet potato, and garlic and pan fry until tender, adding water and oil as needed
Pan fry veggie patties, or use toasted oven to defrost, then cut into strips. Put aside.
Cut cheese into strips
Splash water on each of the tortilla's and microwave in a stack for 10 seconds, to soften
Begin stuffing tortilla's with veggies and strips of veggie patties. Lastly, add a strip of cheese inside each tortilla. Repeat until all tortilla's are filled.
Finally, spoon or pour tomato sauce over all enchiladas, and cover with any remaining strips of cheese.
Bake for 20 minutes, and enjoy. YUM!