Whether you’re a vegan by choice or simply looking to mix up your meals with something that’s lighter, healthy, tasty and a departure from your daily routine, it’s sometimes daunting to break out of your culinary box.
This year, I planted six different varieties of heirloom tomatoes and waited patiently for most of the summer for the fruit to mature. Now that the season has turned to fall, they’ve finally decided to all ripen at the same time. So I’m having a hard time keeping up with the tomatoes, as well as finding different ways of using them besides in salads, omelettes and other obvious ways.
So I dipped back into my Tex-Mex past. I loved Tex-Mex food during my years in Austin, Houston and Fort Worth, Texas. I love the flavors and the use of tomatoes and fresh ingredients in those dishes.
So I decided on a healthier and low-carb version of an enchilada that’s suitable for someone who might be diabetic, as my spouse is. I call it a deconsructed enchilada because instead of wrapping up ingredients in tortillas, I simply use a corn tortilla as a base for the dish. It’s easy to make, tasty and can be done in 30 minutes.
If you want to bulk it up, you could even add black beans or pinto beans to the dish, but take into account if you’re diabetic that adding beans will affect the amount of carbs substantially in the dish.
Vegan Deconstructed Enchiladas
3 tablespoons cooking oil, plus 2 tablespoon set aside
4 corn tortillas
4 cups spring salad mix, rinsed
1 medium sweet yellow onion, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
3 cups Beyond Meat Fiesty Crumbles (or other brand of vegan crumbles)
1 teaspoon ground cumin
Salt and pepper to taste
3 tomatoes roughly chopped into cubes
1 cup vegan cheese, grated
Cilantro for garnish (optional)
Heat 1 tablespoon oil in a small skillet over medium heat. Add tortilla and cook for a minute or two until the tortilla softens, and turn and cook a minute or two on the other side. Repeat with the second tortilla, add 1 more tablespoon of oil to the pan and repeat with the third and fourth tortilla. Place each tortillas on separate plates, and add 1 cup of spring salad mix on top of each tortilla.
In a large skillet, heat 3 tablespoons of cooking oil over high heat, add diced onions, and cook until onions begin to turn translucent, add diced bell peppers and vegan crumbles, ground cumin, salt and pepper and cook, stirring occasionally for about 5 minutes until the crumble is thoroughly heated. Turn off heat, add tomatoes and toss.
Divide the mixture into four portions, and top each plated tortilla with a portion. Sprinkle grated vegan cheese on top, garnish with cilantro and serve.
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