Enchi-la-las

I took the plunge and adapted Sunny's Breakfast Enchiladas. This was going to be a dinner recipe, so I left out the eggs entirely (and they are not vegan!)

I made the Sauce and the refried beans exactly like the recipes on the site, but I left out the oil in both cases. I wasn't a fan of seeding and chopping 10 Roma tomatoes, so next time I'm sure I'll just use a big can of chopped tomatoes. Both turned out great, especially the beans. I think I found my new favorite refried bean recipe!




Now, adapting the turkey sausage part was a challenge, but I really loved the result. Here's what I did:

Instead of turkey I used:

1 large zucchini, chopped
2 cups cooked brown rice
1 cup frozen corn

I cooked the jalapeno, garlic and zucchini with water until the zucchini softened, and then I added the chopped tomatoes and all the spices from the recipe. I only had dark brown sugar, so I added only 2 tablespoons of that (I also used dried sage and thyme, so I cut the amounts in half). When everything was well mixed, I added the rice and some more water, just so the mixture was moist. The end result was a savory and spicy winner! I wasn't even close to what I would call sausage, but the flavors were great!

I think what really did it was the the combination of the savory (sage and thyme), sweet (brown sugar), and spicy (dried red pepper flakes and cayenne pepper). Even with the rice and zucchini, the flavors held nicely. I'm sure this would be awesome as a seasoning for a version of baked seitan.

Then I lined a 9 x 13 baking dish with corn tortillas and added the beans. On top of that, I added the 'sausage' mix, and then some more tortillas. Finally, I poured the sauce on top and baked it all in the oven at 375 degrees for 25 minutes.



The end result was very tasty, even though it was a little dry. However, I think I like the flavors better by themselves, so next time I will just wrap the 'sausage' mix in tortillas and bake with the sauce, and eat the beans on the side.