Vegan Enchiladas

Ingredients (use vegan versions):


* Meat Substitute (I prefer Harvest Direct's Protean)
* 1/2 cup rice
* 1 can vegetarian refried beans (normal or black beans)
* 10 tortillas
* 1 packet of vegan taco seasoning
* 1 can enchillada sauce
* taco sauce
* crushed tortilla or nacho chips



Directions:



1. Prepare meat substite according to directions.


2. Add rice and taco seasoning and follow directions on seasoning for preparation.


3. Spread beans on tortilla.


4. Spoon rice and meat substitute mixture down center of tortilla.


5. Drizzle taco sauce onto mixture.


6. Roll tortilla and place in greased casserole dish.


7. Repeat 3-6 until ingrediants run out or casserole dish is full.


8. Cover rolled tortillas with enchillada sauce and sprinkle with crushed chips.


9. Cook for 20 minutes at 375 degrees or until hot. If using microwavable dish,
enchilladas can be cooked in microwave as well.


Use mild or hot seasoning, and sauces as taste desire. If no meat substitute is
available, increase the amounts of rice and beans in recipe to suit taste.
No nutritional information available.


Serves: 3-5


Preparation time: 20 minutes

Cheddar-Jalapeño Quesadilla Salad

This fresh take on the traditional taco salad works well as a vegetarian main course.
Yield

4 servings
Ingredients

* Vinaigrette:
* 1/4 cup Dijon-Lemon Vinaigrette
* 2 tablespoons minced fresh cilantro
* 1 tablespoon lime juice
*

Quesadillas:
* 1 (15-ounce) can black beans
* 8 (6-inch) corn tortillas
* 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
* 3 to 4 tablespoons chopped pickled jalapeño peppers
* Cooking spray
*

Remaining ingredients:
* 6 cups chopped iceberg lettuce
* 2 cups chopped tomato
* 1 cup bottled salsa
* 1/2 cup chopped onion
* 1/4 cup low-fat sour cream

Preparation

To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.

To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeño; top with remaining tortillas.

Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges.
Nutritional Information

Calories:
389 (29% from fat)
Fat:
12.4g (sat 4.9g,mono 4.2g,poly 1.5g)
Protein:
20.2g
Carbohydrate:
53.9g
Fiber:
8.5g
Cholesterol:
25mg
Iron:
3.9mg
Sodium:
985mg
Calcium:
424mg

Vegetarian Tacos

This recipe uses store-bought salsa and taco seasoning to make a super-quick vegetarian taco 1filling from TVP2. The TVP has a texture similar to shredded chicken when cooked. Wrap in a flour tortilla or stuff in a hard shell with lettuce, tomatoes and beans.


* 2 cups TVP
* 2 cups water
* 2 tbsp soy sauce
* 2 tbsp olive or vegetable oil
* 1 package taco seasoning
* 1 red or yellow bell pepper, cut into strips
* 1/4 cup salsa
* flour tortillas or taco shells

Preparation:
In a large skillet, heat the water over medium heat, and add the TVP, stirring well. Allow the TVP4 to reconstitute for 2-3 minutes.

Add oil and soy sauce, then peppers and taco seasoning, stirring well. Allow to cook for another 3-5 minutes, stirring frequently. Mix in salsa and remove from heat.

Serve wrapped in a flour tortilla or hard taco shells. I like to eat this as is, but you could also add tomatoes, lettuce, beans and sour cream to your tacos.