College is stressful. Graduating is stressful. I’ve fallen hopelessly in love with podcasts. That’s my whole life right now. In the meantime, I’ve been trying to find ways to keep on track, organized, and cooking as much as humanly possible. This morning I was on the phone with my mom when I told her I’d be making enchiladas for dinner, and she asked how I planned to go about that without putting meat in them. So, this is for you, Mom, and for anyone who is a vegetarian, loves a vegetarian, or is just really into fake meat and black beans.
- Vegan Meat Sub
- Can o’ Black Beans
- Enchilada Sauce
- Cheese (no cheese or Diaya if you’re going for a vegan dish)
- Cumin and Chili Powder
- Big Dish
- Sriracha (not pictured, oops)
Step One: Throw Corn and Beans into Pan/Throw Rice and Water into Pan
I used a cup of white rice, and two cups of water. For the corn and beans, dump the beans and their juice into a small saucepan, and add frozen or canned corn. I added the cumin and chili powder to the beans/corn after a few minutes.
Step Two: Take your fake meat out of it’s package – examine it, and proceed as instructed.
The sub I used called to be heated in a skillet after crumbling it down. It looks good, and tastes pretty good as well. I’d recommend using some oil in your pan, though, as these products tend to stick to the pan.
Step Three: Coat the Bottom of the Big Dish with Enchilada Sauce
Feel free to add rice to the bottom of your dish, too, to give it some extra substance.
Step Four: Fill Up Some Tortillas with All the Things You Cooked
At the top is a rice/corn/bean makeup, and the bottom is the rice/”meat”/cheese makeup. Roll these puppies up, and put them, opening down in your dish of rice and sauce. I chose to alternate the two different makeups in the pan.
Step Five: Add Cheese, Add Sauce, Add Cheese
Step Six: Pop Those Bad Boys in the Oven at Three Hundred and Fifty Degrees
Bake them for as long as they need. You’ll know when they’re done.
Step Seven: Enjoy!
Serve with some sour cream/guac/whatever you like!
Check back soon – I plan to keep this up!