The Functional Hermit

musings from a homebody

Posts Tagged ‘meat-free protein

NFL Week 5 Menu: The Enchilada Compromise

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Sorry for the late post. I had a new business presentation on Monday, which invariably meant I was going to have to work a lot on Sunday to get ready. Luckily, I sort of prepared myself mentally much beforehand, otherwise the thought of losing football to work would have been too depressing. Plus however long we think it’s going to take, it always take far longer so I knew I needed something that would feel like football food but wouldn’t take as much time as I normally put into Sunday football dinner.

The answer? Enchiladas. Recently, we’ve recently tried to add a healthier dimension to our diet by going meat free for some meals. A friend of mine steered me to Morningstar Farms’ Recipe Crumbles.


They’re pretty good and have a fairly close meat-like texture. The key, as I’ve discovered, is to cook it until it crisps and deeply browns up a bit, somewhat similar to the way corned beef hash browns and crisps. That makes it seem a lot closer to the real thing.

To start with, preheat an oven to 350 degrees and wash a baking potato and dice it, then mix that with olive oil, salt and pepper. Put it all into a baking pan and roast it for about 20 to 30 minutes. Check on it every five minutes or so and give the pan a shake to make sure the potato doesn’t stick. At least once or twice, mix and flip the cubes of potato so it browns up on all sides.


While that’s all going, dice an onion and add that to some heated olive in a fry pan. Stir the onions frequently and cook until just past translucent, when the onion pieces start browning up along the edges.


Now add your Morningstar Farms Recipe Crumbles. Mix that into the onions and cook.


Let it cook for a few minutes and then stir, and just keep repeating that process until the mix gets browned up along the bottom.


Admittedly, the mix doesn’t look all that browned, blackened or crisp in the picture, but it was more so than you can see here. It will keep browning as you keep cooking as well, don’t forget that.


Now add a small can of diced green chiles, the roasted potatoes, a can of stewed tomatoes, a tablespoon of chili powder, a teaspoon of cumin and a dash of cayenne pepper. Mix that all up and then add salt and pepper to taste. Lower the heat, cover with a lid and then simmer that for about 15 to 20 minutes, stirring occasionally. Most of the liquid will evaporate so before that happens, make sure to use any liquid in the pan to free any bits stuck to the bottom.


Preheat your oven again to 350. Now take some red enchilada sauce and heat that for just a minute or two, then dip a soft-taco-size tortilla into the sauce which will make it soft and pliable. Put that on a plate or cutting board and spread a small amount of cheese along a line across the center.


Take some of the enchilada filling and spread a small amount of it over the cheese.


Spread some enchilada sauce in a baking pan, over any area you anticipate putting an enchilada.


Roll up the tortilla around the filling and then place that over the sauce into the baking pan. Repeat this procedure. I usually make two tortillas per person. I used to put way too much filling into each one so watch out for that. You don’t want the filling to dominate.


Place into the oven for about 25 minutes. I usually serve these with a dab of sour cream. It’s not the fanciest thing in the world but it still hits the spot and goes down well with a beer and some football. Go Giants (5-0, who would have thought it?). Here’s a picture of the enchilada filling before I put it into the refrigerator, to give you a reference for how browned up it can get, which is a good thing.



Written by the bee dub

October 13, 2009 at 1:27 pm

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