Vegan Chik’n Enchiladas

Vegan Chik’n Enchiladas

During November of 2018, I was working on writing a ghostwritten book on a plant-based lifestyle. Everyone who knows me is well aware of the fact that I love animals. But, what fewer people have known is that I’ve been attracted to veganism for many years. Yet, there were many aspects in my life and society that made me back away from ever committing to this lifestyle. I knew that I couldn’t handle the way that animals are treated in the meat industry, so I avoided all subject matter regarding it. Once I began to write the plant-based diet book my eyes were open to more horrors in the animal-based ingredient industry than I had realized there were. I learned how it isn’t only the meat industry, but the egg and dairy industries causing mass animal abuse, as well.

I want to clarify, I don’t think poorly of anyone for consuming animal-based products. In fact, I am the only person refraining from these ingredients in my family. People have their own dietary requirements, health needs, and traditions which I won’t judge them for. This is part of the reason as to why I to lean toward the term plant-based rather than vegan. Although, I will use the term vegan from time to time as it can make the explanation of what I do and don’t eat simpler.

Immediately after Thanksgiving, I transformed my diet into one completely plant-based. I did all my research, purchased diverse healthy ingredients, found a multi-vitamin, and talked to my doctor about the change. The change was much simpler than I imagined it would be! Truth be told, I’ve never been a big fan of meat. Sometimes I would enjoy it, but I always had to distance myself mentally from how it was produced and it could be difficult to swallow and digest. This led to a rather simple transformation process, but there were still struggles from time to times. Every now and then, due to my poor health, I would find myself struggling to know what to eat if I hadn’t previously prepared any dishes.

This time of transformation has naturally helped me to develop simple recipes that are quick to assemble. I need dishes that I can make myself for a balanced diet, even on days that I am hardly able to get out of bed and even moving around in my wheelchair is difficult. While I was mentally processing the recipe requirements I found myself in need of, some friends from out of town visited over New Years. These were some friends of mine that I have known for years, but never met in person. The first of these friends is from California, who came with her two little children. The other two friends are a brother and sister from Oregon. Living in Louisiana myself I have always been far away from these dear friends, yet we have always shared a deep connection. In fact, when my Californian friend learned that I was transferring to a completely plant-based diet she decided to join me, and became a flexitarian herself.

Due to my friends’ great support of my plant-based lifestyle, I wanted to make a dish that we could all enjoy, both herbivores and omnivores. Yet, I was spending all of my energy on time with my friends and didn’t want to waste any energy on a long and difficult meal. That is when I was walking through Target and saw a can of enchilada sauce. After a few minutes of scrambling from isle to isle of the grocery store, I assembled all of the ingredients I needed for these vegan chik’n enchiladas. I won’t lie, I was a little nervous making a Mexican dish when my Californian friend is part Hispanic, but I am always up for a challenge and enjoy sharing my cooking with others.

These enchiladas only took me five to seven minutes to assemble, and a short thirty minutes later we had a large pan of enchiladas ready. I anxiously watched my friend eat her serving, only to be relieved when she ate it with relish and went back for seconds! We both loved these enchiladas so much that I made them multiple times during the week that my friends were visiting, and I have continued to make them regularly in the month since. One of my favorite things about this recipe is how versatile it is. You may add dairy-free cheese over the top, some canned tomatoes with peppers for extra spice and texture, you can use corn as I have as of late or leave it out. I don’t even always add in the Morning Star Farm’s Chik’N Strips. Although, I must say that I love the addition. However you like your enchiladas, you can easily customize this recipe to suit your taste.

I haven’t been one to purchase meat substitutes that much during my time on a plant-based diet. I try to limit my purchase of these ingredients, as they are pricier and unneeded if you learn how to add flavorings to other ingredients. However, they can be a wonderful treat and addition. I was shocked by the quality of the Morning Star Farm’s Chik’N Strips and look forward to trying more of their products.

I hope that you enjoy this recipe and dish as much as I have during this past month, as well as the picture of my big kitty boy, Hunk. While I was making these enchiladas, he was happily sleeping in the room across from the kitchen, where we could watch each other while I cooked.

AuthorRachel

Yields5 Servings

 15 oz Black Beans or Kidney Beans
 16 oz Vegetarian Refried Beans
 10 oz Enchilada Sauce
 ½ cup Frozen Corn
 35 g Chik'n Strips (half a bag of Morning Star Farm's)
 5 Medium Tortillas

1

Preheat the oven to 400 degrees Fahrenheit and prepare a glass 9x13-inch glass pan with a sheet of parchment paper to prevent sticking. Set out all of your enchilada ingredients, as well as a plate or cutting board that you can assemble them on.

2

Pour half of the enchilada sauce into the bottom of the 9x13 pan on top of the parchment paper that you prepared. Place a tortilla on your assembly area and spread some refried beans down the middle. Sprinkle some chik'n strips, corn, and beans on top of the refried beans. Fold in the end corners of the tortilla and then roll it together so that the ingredients don't fall out. Place each enchilada in the prepared pan as you finish assembling it and then prepare the next.

3

Once you roll up all of the enchiladas pour the remaining sauce over the top. You can also top them with corn for garnish, vegan cheese, and or some Rotel canned tomatoes with peppers if you want the enchiladas spicy.

4

Place the pan of enchiladas in the center of the preheated oven and proceed to cook them until the edges start to turn golden, about 25 to 30 minutes. Serve immediately or store in the fridge for later.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 428
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 73g25%
Dietary Fiber 14g57%
Protein 19g38%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 15 oz Black Beans or Kidney Beans
 16 oz Vegetarian Refried Beans
 10 oz Enchilada Sauce
 ½ cup Frozen Corn
 35 g Chik'n Strips (half a bag of Morning Star Farm's)
 5 Medium Tortillas

Directions

1

Preheat the oven to 400 degrees Fahrenheit and prepare a glass 9x13-inch glass pan with a sheet of parchment paper to prevent sticking. Set out all of your enchilada ingredients, as well as a plate or cutting board that you can assemble them on.

2

Pour half of the enchilada sauce into the bottom of the 9x13 pan on top of the parchment paper that you prepared. Place a tortilla on your assembly area and spread some refried beans down the middle. Sprinkle some chik'n strips, corn, and beans on top of the refried beans. Fold in the end corners of the tortilla and then roll it together so that the ingredients don't fall out. Place each enchilada in the prepared pan as you finish assembling it and then prepare the next.

3

Once you roll up all of the enchiladas pour the remaining sauce over the top. You can also top them with corn for garnish, vegan cheese, and or some Rotel canned tomatoes with peppers if you want the enchiladas spicy.

4

Place the pan of enchiladas in the center of the preheated oven and proceed to cook them until the edges start to turn golden, about 25 to 30 minutes. Serve immediately or store in the fridge for later.

Vegan Chik’N Enchiladas

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