Mock Chicken Enchiladas
These enchiladas are more delicious and a lot healthier than anything you will find in a Mexican restaurant!
1 ¾ cup mock chicken tenders (in cubes) (I used Quorn brand)
1 15 oz. can of black beans, drained and rinsed
1/4 cup non-fat plain Greek yogurt
1 8 oz. can tomato sauce
½ of a 4 oz. can of diced green chilies
1 cup salsa verde
1 tsp. cumin
1 tsp. cilantro
½ tsp. garlic powder
½ tsp. dried onion flakes
1 cup reduced fat cheddar or Mexican cheese blend or grated vegan cheese
4 whole wheat tortillas (medium size)
Preheat oven to 375 degrees.In a large bowl, mix together yogurt, tomato sauce, green chilies, salsa and all spices.
- Spray a medium-sized baking dish with non-stick cooking spray or grease with canola oil. Add about 2/3 cup of the sauce mixture to the bottom of the dish.
- Place tortilla flat on a plate. Spread about 1 tbsp. of the sauce mixture evenly across the surface of the tortilla. In the bottom half of the tortilla, spread ¼ of the beans and ¼ of the mock chicken tenders. Sprinkle about 1 tbsp. of cheese. Tuck in the ends of the tortilla and roll it up. Place the rolled tortilla into the baking dish.
- Repeat step 3 with the other 3 tortillas.
- Pour remaining sauce over the rolled tortillas. Sprinkle remaining cheese evenly across the top.
- Cover with aluminum foil and bake about 20 minutes. Remove foil and bake another 15 to 20 minutes.
This is my brother’s chili recipe. I think it’s one of the best I’ve tasted. Very spicy. He adds a secret ingredient. I changed it slightly by using 2 cans of kidney beans (his original recipe calls for one), and I also add veggie burger (he uses hamburger).
2 14.5 ounce cans of diced tomatoes
1 or 2 14.5 ounce cans of kidney beans
1 can Campbell’s Tomato Soup (the secret ingredient)
2 jalapeno peppers, chopped (use more or less depending on how spicy you like your chili)
1 medium yellow onion, chopped
¾ cup veggie burger crumbles
Chili powder, to taste
- In a large kettle, add a 2 or 3 tbsp. of olive oil and the chopped onion. Saute until tender, about 6 -8 minutes
- Add the remaining ingredients. You may wish to add some water if it is too thick for you.
- Simmer for about 2 hours.
- Add olives, sour cream, cheese, diced onion or your favorite chili topping. Serve with corn chips or corn bread.
4-6 servings, depending on how hungry you are
Black Bean Chili
Leftover black bean chili is great packed for lunch.
Black beans are full of fiber and no-fat! Make sure you drain and rinse,
if using canned, to wash off unneeded sodium.
2 15 oz. cans of black beans, rinsed and drained
1 10 oz. can of Rotel diced tomatoes with green chilies
½ green or red pepper, chopped
½ large onion, chopped
½ package ground veggie burger* (6 ounces)
2 tbsp. olive oil
2 tbsp. chili powder
1 tbsp. cilantro
1 tsp. cumin
2 cups of water
Salt & pepper
1) In a large pot, heat olive oil on medium-high heat. Add onion s and
stir a few minutes, until onions start to soften.
2) Add green pepper and stir fry with onion for a minute or two.
3) Add chili powder, cilantro and cumin and stir.
4) Add veggie burger. Stir fry with other ingredients for a few minutes.
5) Add black beans, tomatoes with chile rellenos and water. Simmer for
about 15-20 minutes on medium-low heat.
6) Salt and pepper to taste.
7) Serve with tortilla chips, jalapeno bread or corn bread. Great with
Makes enough for four people with good appetites.
*I used Smart Ground Original veggie protein
Spicy Three Bean Vegan Chili
If you like a little variety in your chili, this one is for you.
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can pink beans, drained and rinsed
1 10 oz. can Rotel diced tomatoes with green chilies, undrained
1 28 oz. can crushed tomatoes
5 strips smoky tempeh, cut in 1 inch pieces
1 medium onion, chopped
½ red pepper, chopped
½ green pepper, chopped
2 carrots, sliced
2 celery stalks, sliced
3-4 tbsp. chili powder
2 tbsp. cilantro
2 tbsp. cumin
½ tsp. cayenne pepper
1 tsp. dried diced onion
½ tsp. garlic powder
3 – 4 tbsp. olive oil
About ½ cup water
1) In a large kettle, heat 2 tbsp. olive oil on medium high heat. Add diced onions and sauté about 5 -7 minutes.
2) Add carrots and celery and sauté about 5 minutes. Then add red and green pepper and sauté a few minutes more.
3) Add about 2 more tbsp. of olive oil and all of the spices and stir together. Add the tempeh and sauté a couple of minutes.
4) Add in the beans, Rotel tomatoes, crushed tomatoes and water. Bring to a boil. Then immediately reduce heat to simmer. Simmer for about 30 minutes on low heat.
Top with sliced olives, avocado or diced onion. Serve with tortilla chips. Makes a big pot of chili.
Bean and Hominy Soup
The holidays are over. You spent too much. You
ate too much. Make a big batch of this soup and trim both your wallet
and your waistline.
3 15 oz. cans of Great Northern Beans, drained
1 15 oz. can of stewed tomatoes
1 15 oz. can of hominy
1 can of Rotel diced tomatoes with green chiles
½ cup of frozen or drained canned corn
About 2 cups of water
2 tbsp. cilantro
1 tbsp. cumin
1) Mix all ingredients together in a very large kettle.
2) Bring to a quick boil. Then reduce heat to a simmer.
3) Simmer for about 20 minutes.
4) Serve steaming hot by itself or with your choice of toppings: cheese,
sour cream, olives, diced red onion, diced avocado, or tortilla chips.
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