A co-worker of mine brought beef enchiladas in for lunch today, and they looked so good that I just had to try my hand at veganizing the recipe. (You know you've been a veggie cook for a while when someone hands you a recipe that calls for beef, cheese and cream soup and you say 'I can make that from stuff I have on hand!')
2/3 cup lentils
1/2 package taco seasoning
2 cups water
1 can black beans, rinsed and drained
1 can green chiles, rinsed and drained
1 large handful soy cheddar cheese
8-10 corn tortillas
1-1/2 cups creamy mushroom soup
1-1/2 cups creamy tomato soup
1 cup enchilada sauce
1 can diced tomato, drained
2 handfuls fresh cilantro, minced (optional)
1 small can sliced black olives, drained (optional)
2 large handfuls soy cheddar cheese
Combine the lentils, taco seasoning & water and a pinch of salt in a saucepan and cook over medium-high heat for 20 minutes, or until most of the water is absorbed. Pop the tortillas in the microwave or oven to warm. Drain any remaining cooking liquid.
Combine the soups with the remaining 1 cup enchilada sauce. Pour about 1/2 cup of the sauce in the bottom of a 9x13 baking dish. Remove the tortillas from the oven and preheat it to 350 degrees.
Mix lentils, black beans, green chiles and 1 handful cheese in a bowl. Place 1-2 heaping tablespoons of the lentil mixture in the center of a warmed tortilla and roll up. Place seam side down in the baking dish. Repeat until you have used up all the filling.
Pour the remaining sauce-soup mixture over the tortillas. Spread the diced tomatoes, olives and cilantro on top. Top with the remaining cheese and cover with foil.
Bake for 20 minutes covered, then remove the foil for the last 10 minutes to let the cheese melt. Serve hot!
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Ingredient Notes: I prefer Ortega's smoky chipotle taco seasoning and Pace brand enchilada sauce. I used Soy Station cheddar cheese (which had a pleasant flavor and melted well) and Imagine brand non-dairy creamy portobello and tomato soups. I didn't have very many lentils on hand, so I added some of the scrambled tofu and mushrooms from last night. I tried using both flour and corn tortillas... the corn were far superior, in my opinion (the boy liked the flour ones better).
