I don’t know about you, but I am no zombie. You won’t catch me dead and eating flesh—that’s why I’m thrilled to introduce the first Flesh-Free Friday recipe this summer! Our Recipe of the Week blog series has been cleverly renamed to mesh our brand spankin’ new Flesh is for Zombies campaign, and will feature Mexican style food recipes for the month of June—ooh la la my friends! Ooh la la.
Enough about flesh (ew!) and zombies—check out these fancy pants enchiladas I made last night! Nothing in this world is better than Daiya cheese (if you want to debate this, bring it), and this meal is no joke when paired with green onions and Tofutti sour cream. Ah sigh—I must come back down to Earth now …
Here it is … the meal you’ve all been waiting for: black bean and cheese enchiladas!
- Meat with 1 can of black beans
- Dairy cheese with 1 bag of Daiya cheese
- Dairy sour cream with a couple of scoops of Tofutti sour cream (optional—guacamole works great on these too!)
- 1 bunch of green onions, diced
- 1 can of enchilada sauce (try Old El Paso brand)
- 4 flour tortillas
- 1 package of taco seasoning
- 1 can of black olives, sliced (optional)
Cook your black beans on the stove and mix some taco seasoning in to taste. Once finished, lay your tortillas flat and fill them with your black beans and sprinkle cheese on top of each—you could also add any other veggies at this point, like zucchini, or you could add in vegan beef. Grab a casserole pan (or any other pan that’s long and deep), roll up each tortilla, and place them side by side in the dish. Pour the enchilada sauce on top and sprinkle more cheese over the tortillas. Bake for about 20 minutes on 350 degrees. Once your enchiladas are crispy and browned on top, sprinkle with green onions and black olives and serve aside a heaping scoop of vegan sour cream.
Whatcha think, guys?!