Ginny McMeans Enchiladas
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 tablespoon maple syrup
- 2 tablespoon chili powder
- 1 can (15 oz.) tomato sauce
- 1-1/2 cup water
- 1 can (15 oz.) fire roasted tomatoes
- 1 can (4 oz.) chopped green chilis
- 1/2 chopped yellow onion
- 1 ear corn (or a small can of corn drained and rinsed) cut from the cob
- 1 can (15 ounce) navy beans drained and rinsed
- 1/2 bag vegan shredded cheese
- 10 to 12 tortillas (i used ezekial sprouted grain tor
- Carbohydrate 1.68989093918291 g
- Cholesterol 0 mg
- Fat 0.262076250442763 g
- Fiber 0.509175009040044 g
- Protein 0.268947500323357 g
- Saturated Fat 0.0420071250780147 g
- Serving Size 1 1 Serving (3g)
- Sodium 13.6208021100044 mg
- Sugar 1.18071593014287 g
- Trans Fat 0.0431263334065238 g
- Calories 8 calories
Step-by-step
- Enchilada Sauce: Place all of the enchilada sauce ingredients in the slow cooker. Cook on low 6 to 8 hours.
- Casserole assembly: Use a large 9" x 13" casserole dish or two smaller casseroles. Two 9" x 9" casseroles work great. Just divide the tortillas and ingredients evenly when assembling.
- Put a little sauce in the bottom of the casserole dish. You will see the bottom of the glass dish through the sauce. It is just a thin coating.
- Lay out your tortilla and put a little of the corn, beans and vegan cheese down the middle. You do not have much filling in enchiladas so eyeball the amounts or make little piles to make sure you have enough filling for all your tortillas.
- Roll up tight and place side by side in the casserole dish.
- Pour the remaining sauce over the whole casserole. Cover completely and let it go down on the inside of the dish too.
- Sprinkle a little bit of the cheese on top.
- Bake at 350° for 35 to 40 minutes.
- You have three options for freezing. First you can freeze the sauce before making the enchiladas and save it for a future casserole. Second you can freeze the casserole before baking. Third you can freeze the leftovers. All of the freezing methods are explained on my page Preparing food for the Freezer.
Ginny McMeans' Easy Vegan Enchiladas: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But let me tell you, this recipe for Ginny McMeans' Vegan Enchiladas is my absolute lifesaver! It's so simple to prepare, incredibly flavorful, and satisfying enough to keep my family happy and well-fed, even on the most hectic of evenings. This recipe is a true testament to the fact that healthy, delicious food doesn't have to be complicated.
The beauty of this dish lies in its versatility. The enchilada sauce simmers away happily in the slow cooker, freeing up my precious time. I can prep the other ingredients while it cooks, meaning minimal active cooking time during the week. I often make a double batch of the sauce and freeze half for another night. The filling is equally simple—a colorful mix of corn, beans, and vegan cheese provides a delightful textural contrast. The tortillas are the perfect vessel for holding this delicious mix and soaking up all that flavor from the amazing sauce.
One of my favorite things about this recipe is how adaptable it is. Feeling creative? Try adding some roasted vegetables, like bell peppers or zucchini, to the filling for an extra boost of flavor and nutrition. Don't have vegan cheese? A simple sprinkle of shredded cheddar will work perfectly. Essentially, this recipe acts as a starting point and a recipe that will never go out of date. With some creative twists you can reinvent this dish again and again!
Beyond the Weeknight: This recipe isn’t just for busy weeknights; it’s also fantastic for entertaining. The enchiladas can be assembled ahead of time and baked just before guests arrive, leaving you more time to socialize. The hearty and flavorful dish is perfect for a casual get-together or a more formal dinner party; the beauty is you are doing most of the prep ahead of time, giving you free time to relax and enjoy company. Just imagine the compliments you'll receive! But you need to hurry, before everyone knows this amazing recipe and starts creating their own variations. Who knows, your version could become the next popular sensation!
Freezing for Future Feasts: The recipe mentions freezing options, which is a game-changer for me. I often make a larger batch and freeze portions for those nights when even the simplest meal feels impossible. This is a time-saving technique, especially after a long day at work. The frozen portions are a perfect fallback, saving the day with minimal effort, giving you a taste of home-cooked deliciousness even on the busiest days. I especially love freezing the sauce separately; then, I can whip up a batch of enchiladas in a fraction of the time, even if I only have an hour to spare.
More than just a meal: For me, cooking is a form of self-care and a way to connect with my family. This recipe allows me to do just that, without sacrificing my precious time. It's a satisfying and delicious meal that brings a sense of comfort and joy to our table. It's more than just food; it's a reminder to slow down, appreciate the simple things, and enjoy the company of loved ones, over a fantastic homemade meal that is as easy to produce as it is amazing to eat.
So, whether you're a seasoned cook or a kitchen novice, give Ginny McMeans' Vegan Enchiladas a try. It’s a recipe that will quickly become a staple in your culinary repertoire. It will impress you, and your friends and family. You'll be amazed at how simple it is to create a truly delicious and satisfying meal.
