Meatless Enchiladas

So the Lent season is upon us, and it’s that time to go totally vegan…totally gluten free…totally wine-less. I might be getting sadder and sadder as I continue to type this.

I kid. I kid. I am like a pro at this (sort of). My first experiment this season was meatless enchiladas. I was craving Mexican so bad and corn chips and salsa just wasn’t going to cut it. So I went browsing around in Kroger to see what I could find.

Here’s what I found:

  • Meatless sausage
  • Tree nut cheese spread
  • Gluten free corn tortillas


What you need:

  • 1 pack yellow rice
  • 1 can Rotel tomatoes (or chopped tomatoes if you’re fancy)
  • 1 cup veggie sausage crumbled (I wasn’t a fan of this but my husband was so…eh)
  • Seasoning salt to taste
  • Brush of olive oil
  • 6 gluten free corn tortillas
  • 1 container of tree nut cheese spread
  • 1 can refried beans
  • 1 can green enchilada sauce
  • 1 can red enchilada sauce
  • 1 cup shredded lettuce
  • A few jalapenos
  • A few black olives
They weren’t as pliable as I would have liked, but once the sauce was poured on it didn’t matter.
Yummy goodness coming your way soon!

What you do:

  • Preheat the oven to 350
  • Cook your rice according to the package
  • Add Rotel tomatoes to the rice as soon as the rice is finished and set aside
  • Heat a medium sauce pan and toast each tortilla for about 10-20 seconds per side and set aside
  • Crumble the meatless sausage up in a pan and add some seasoning salt and garlic powder and whatever else you come up with to make it feel like ground beef…perhaps some taco seasoning. I didn’t do any of this because once I opened the package I was convinced I had opened a can of poo.
  • Brush a baking dish with olive oil and sprinkle some seasoning salt
  • Spread a heaping spoonful of tree nut cheese and refried beans onto one tortilla
  • Add a spoonful of your rice & Rotel mix. This is where you would add in your fake meat if you so choose.
  • Roll the tortilla up and place it in the baking dish with the top facing down
  • Continue this process for 6 tortillas
  • Pour your green and red enchilada sauce over the top
  • Sprinkle on some jalapenos
  • Bake for 20-25 minutes
  • Top with shredded lettuce and olives (and more of the meatless poo)
  • Serve and enjoy!

This stuff was literally so good. Like no joke. I am not even exaggerating. Even the kids said it smelled good. They of course wouldn’t taste it. That had real tacos. With real meat. Ground beef. And cheese. And sour cream. Of the self control you must have to serve meat to your children whilst eating meatless enchiladas.


Meatless crumbles for the man.
No crumbles for me!


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