Vegan MoFo Day 31: Halloween Enchiladas
Well, I didn’t quite get to post every day this month, but I did post way more than last year or the year before. I posted 28 out of 31 days, and I’m pretty proud of that. I’m okay, other than a little whiplash, but my car slipped on the ice this weekend, wrestled with a tree, and lost. I was feeling a little miserable, so I ended up pounding a fancy soda, half a sleeve of accidentally vegan cookies, and passing out in sugar coma on the sofa. So, I took a little break this weekend, but I wanted to be sure to get in a post on the last day.
I had some sweet potatoes on my counter that needed to be used, and was thinking about something savory, and maybe Halloween themed. I was going to make chili, but remembered to corn tortillas in my fridge and decided to make an enchilada casserole instead.
I used the TVP taco meat from the taco salad in Yellow Rose Recipes. YRR is no longer in print, but Joanna is working on a “Best of…”, which I highly encourage you to buy. I’m still kicking myself for not buying extra copies of YRR to give to family, so I plan on buying copies to keep at my parents’ and in-laws’.
This was a delicious black and orange casserole. I suppose pumpkin would have been a little more fitting, but the sweet potatoes worked perfectly with the black beans and spicy taco seasoning. I didn’t really measure anything except the ingredients for the TVP, but here is the basic idea.
Halloween Enchilada Casserole
12 6-inch white corn tortillas
1 can enchilada sauce (check the ingredients or make your own!)
1.5 cups taco-flavored protein (TVP, tofu, seitan, soycurls) – the TVP was 1 cup before reconstituting
1 15 ounce can black beans, drained and rinsed
3 medium sweet potatoes, cubed and cooked (I roasted mine)
1 cup diced onion
1 cup diced red pepper
1/2 cup cheddar Daiya shreds
Preheat oven to 350°.
Saute the onion and red pepper in a little non-stick spray, just until translucent. Prepare your taco protein, then mix in the black beans, onion, and pepper.
Spray or lightly oil a 11X7 inch baking dish and line with four tortillas. Spread a little of the enchilada sauce on top, then add about 1/3 of the bean mixture, half the sweet potatoes, and a little more enchilada sauce. Top with four tortillas, more sauce, 1/3 of the beans, remaining potatoes, and 1/3 of the sauce. Top with the last four tortillas, beans, sauce, and sprinkle the Daiya on top. Spray the top with a little nonstick oil, then cover with foil and bake for 20 minutes. Uncover and cook for another 15 minutes, or until heated through.
Serve with lime wedges and tofu sour cream.
I’m going to keep posting fairly often, though not every day. See you soon!