I made this last night and used 2 x Old El Paso Enchilada Kits, which have 8 corn enchiladas and a packet of enchilada sauce in each, so you're getting 16 enchiladas with this recipe (Although both packs last night had 9 in them so we got 18!). We had about 3 enchiladas each and there were 5 of us, so we still have yummy leftovers for later. I like having the leftovers, means less cooking in the days that follow. I also make this sometimes when there are only 3 of us, and I use just one pack then. If your using one pack you will have some filling left over, but you can freeze that for later or what I do is put aside half the veggies before the enchildada sauce is added and use for a different recipe. Obviously for 1 packet you just use half the enchilada sauce in the veggies and half on the top. It's all pretty much up to taste etc and I dont think you can possible mess up the recipe.
1 green capsicum
1 can red kidney beans
1 packet of enchilada sauce
1/4 cup Nutritional Yeast
1/4 cup flour
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons vegan margarine (I prefer nuttelux)
1 tespoon mustard
1 cup rice
1 jar of old el paso salsa (mild, medium or hot depending on your taste)
Ok this is such a simple easy recipe but tastes divine.
First make up your enchilada filling, cook the onions til they are see through, add carrot, capsicum, zuchinni and cook for a bit. Then add one of the packets of enchilada sauce. When the veggies are getting soft add the drained red kidney beans.
Next make the "cheese" sauce, this sauce is soo easy and even my non-vegan kids prefer it over real cheese! In a saucepan combine the yeast, flour, salt, garlic & water mis it all together thoroughly and then stir over a high heat, don't leave it at all just keep stirring. It will start to thicken up pretty quickly and when it is quite thick take it off the heat. Then stir through the margarine and the mustard and put aside.
I get the rice going at this point cos it takes a lil while and I hate it when its undercooked. For this I add a little olive oil to the bottom of my pan add the rice and mix it around until the grains of rice take on a solid white colour rather than a transparent look. you will have to stir constantly to stop any burning. (I saw this on Huey's cooking show I think and he said it makes the rice not gluggy cos it seals in the startches, something along them lines anyway) Now through in the jar of salsa, and I add about 1-2 jars of water as well, stick a lid on turn the heat down and leave this to cook.
Now we contruct the enchiladas and put it all together. You have to cook the enchiladas in the microwave for a minute, make sure to throw that lil sachet thing out (you can just follow the instructions for that part) Place a pile of the filling on each echilada and roll up, placing them all in a greased baking dish. Then layer this with the second packet of enchilada sauce, and finally layer the cheese topping on it all. Bake in a hot oven until the edges are browning and your rice is cooked ;)
Serve as many as you like on a bed of rice and enjoy!