Chef John Kirkpatrick, Associate Editor at Cuisine magazine developed this hearty recipe that uses a multitude of soy ingredients. Use as many or as few as you like.
Ingredients 2 tablespoon soybean oil
½ cup chopped onion
1 tablespoon minced garlic
1 tablespoon chopped seeded jalapeno
2 teaspoon chili powder
1 (15-ounce) can black or white soybeans, drained, divided
1 cup hot cooked long grain rice
6 ounces soy-based chorizo (such as Melissa's Soyrizo), removed from casing
1 (14.5-ounce) can diced tomatoes, drained
½ cup (2 ounces) diced smoked soy Gouda cheese alternative
8 flour tortillas
2 (14-ounce) jar salsa verde
1 ½ cups (6 ounces) pre-shredded Mexican-style soy cheese (such as Melissa's Fiesta Blend Soy Shreds)
½ cup sour cream
Instructions Preheat oven to 375 degrees F. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté for 5 minutes. Stir in garlic, jalapeno, and chili powder; cook for 1 minute. Stir in 1/2 can soybeans, and mash with the back of a spoon. Stir in remaining beans, rice, and chorizo; cook until bubbling. Remove from heat; stir in tomatoes and cool for 5 minutes. Stir in Gouda. Salt to taste. Heat tortillas according to package directions. Pour 1 cup salsa verde into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Place one tortilla in salsa; fill with ½ cup bean mixture, roll-up coating tortilla with the salsa. Repeat procedure with the remaining tortillas and bean mixture. Top tortillas with 1 cup salsa verde. Top with Mexican-style cheese. Cover with foil and bake for 10 minutes. Uncover and bake for 5 minutes. Top each enchilada with 1 tablespoon of sour cream.
Notes Yield: 4 servings.
Serving size: 2 enchiladas.
Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, monounsaturated fat 0.1g, polyunsaturated fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg
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