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Enchiladas with Red Sauce

These enchiladas use meatless hamburger crumbles and feature a homemade red enchilada sauce; they are sure to be a hit at your next family meal and/or gathering.

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Servings
1 enchilada
Calories Cholesterol Sat Fat Carbs
317 0mg 3g 41g
Recipe Footprint (for Recipe's Default # of Servings)
111.3 Water saved (gallons) [animal consumption only]
237.3 Manure (pounds) not deposited into the environment
336.2 Grains / feed (pounds) not consumed by animals
581.7 Methane (gallons) not created by animals
7,118 CO2 (pounds) not released into the atmosphere
.007 Animal lives saved
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Mexican
Diet Vegan
Prep Time 30 minutes
Cook Time 35 minutes
Ingredients
For the enchilada filling:
  • 8 flour tortillas (white)
  • 12 oz hamburger crumbles (meatless)
  • 2 tsp olive oil
  • 1 C yellow onions (chopped)
  • 1/2 C sour cream (non-dairy)
  • 1 C cheddar cheese (soy) (shredded)
  • 2 Tbsp parsley (fresh) (chopped)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the sauce:
  • 15 oz tomato sauce
  • 2/3 C water
  • 1/2 C bell pepper (green) (chopped)
  • 1 Tbsp chili powder
  • 1/2 tsp oregano (dried)
  • 1/4 tsp cumin
  • 4 oz green chiles (canned diced)
  • 1 garlic clove (minced)
Course Veggie Main Courses
Cuisine Mexican
Diet Vegan
Prep Time 30 minutes
Cook Time 35 minutes
Ingredients
For the enchilada filling:
  • 8 flour tortillas (white)
  • 12 oz hamburger crumbles (meatless)
  • 2 tsp olive oil
  • 1 C yellow onions (chopped)
  • 1/2 C sour cream (non-dairy)
  • 1 C cheddar cheese (soy) (shredded)
  • 2 Tbsp parsley (fresh) (chopped)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the sauce:
  • 15 oz tomato sauce
  • 2/3 C water
  • 1/2 C bell pepper (green) (chopped)
  • 1 Tbsp chili powder
  • 1/2 tsp oregano (dried)
  • 1/4 tsp cumin
  • 4 oz green chiles (canned diced)
  • 1 garlic clove (minced)
Servings
1 enchilada
Calories Cholesterol Sat Fat Carbs
317 0mg 3g 41g
Recipe Footprint (for Recipe's Default # of Servings)
111.3 Water saved (gallons) [animal consumption only]
237.3 Manure (pounds) not deposited into the environment
336.2 Grains / feed (pounds) not consumed by animals
581.7 Methane (gallons) not created by animals
7,118 CO2 (pounds) not released into the atmosphere
.007 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Heat the meatless crumbles and onion in the olive oil over medium heat for approximately 10 minutes or until the onion is tender; remove from the heat and stir in the sour cream, cheese, parsley, salt and pepper to the crumble mixture.
    Heat the meatless crumbles and onion in the olive oil over medium heat for approximately 10 minutes or until the onion is tender; remove from the heat and stir in the sour cream, cheese, parsley, salt and pepper to the crumble mixture.
  2. In a medium sauce pan, combine the remaining ingredients and bring to a boil, stirring occasionally; simmer uncovered for 5 minutes.
    In a medium sauce pan, combine the remaining ingredients and bring to a boil, stirring occasionally; simmer uncovered for 5 minutes.
  3. Pour some of the sauce into a pie plate; dip each tortilla into the sauce to coat both sides and spoon about 1/2 cup of the crumble mixture onto each tortilla. Roll the tortilla around the filling and arrange in an ungreased baking pan.
    Pour some of the sauce into a pie plate; dip each tortilla into the sauce to coat both sides and spoon about 1/2 cup of the crumble mixture onto each tortilla. Roll the tortilla around the filling and arrange in an ungreased baking pan.
  4. Pour the remaining sauce over the enchiladas and bake uncovered at 350 degrees for approximately 20 minutes or until the sauce is bubbly.
    Pour the remaining sauce over the enchiladas and bake uncovered at 350 degrees for approximately 20 minutes or until the sauce is bubbly.
Recipe Notes

Garnish with green onions, sour cream, black olives, salsa, cheese, additional parsley and/or guacamole, if desired.

Cover and store for up to one week in the refrigerator, or freeze for up to six months.

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