All I can say is this is full of hearty deliciousness. Feel free to substitute tofu, seitan or whatever vegan protein you prefer for the soy curls. The soy curls need to be hydrated, so obviously you can skip that step with the tofu or seitan.
1 yellow onion, diced 1 tablespoon garlic, finely minced 1 red bell pepper, seeds and membranes removed and diced 8-ounces soy curls, rehydrated and squeezed of water as per package instructions 1 tablespoon tamari or soy sauce 15-ounces cooked black beans, drained and rinsed 8-ounce can diced green chiles (two 4-ounce cans is what you will likely find) 1 tablespoon nutritional yeast 2 teaspoons cumin 8-ounces frozen corn, defrosted 3 cups enchilada sauce 12 corn tortillas 1½ cups vegan cheese shreds (Mexican blend or Monterrey Jack works great) Optional toppings: Diced avocado, vegan sour cream, chili spice blend
Heat oven to 375°F. Lightly oil a 9 x 13 inch baking dish.
Heat the oil in a large sauté pan over medium-high heat for one minute. Add the onion and bell pepper and sauté for 6 minutes. Add the soy curls (or alternative), tamari, black beans, diced green chiles, nutritional yeast, cumin, corn and 2 cups of enchilada sauce, and stir to combine. Sauté for five minutes.
Pour ½ cup of the remaining enchilada sauce in the baking pan and coat the bottom until it is evenly coated. Top with a layer of about four corn tortillas, spread across the bottom. Top evenly with ⅓ of the soy curls mixture, followed by ½ cup of the cheese. Repeat with another layer of tortillas, soy curls mixture and ½ cup of cheese. Followed by a final layer of tortillas, soy curls mixture, the remaining ½ cup of enchilada sauce and cheese.
Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes.
Serve warm with your preferred toppings.
Soy Curl, Enchilada, Enchiladas, Casserole, Main, Main Dish, Entrée, Mexican, Latin, Nut-Free, Protein
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