Beauty on the Inside

Before I get to tonight's post, I have a quick announcement: If you haven't already downloaded the Vegan Cuts Holiday Shopping Guide, you need to do so, pronto. This free guide is more like a Xmas zine than a coupon book. Besides tons of sweet discounts for vegan online shopping (like Back to the Roots mushroom kits, Ecolissa clothing, etc.), there's holiday recipes, homemade gift ideas, and more. Do it!

Enchiladas may be the ugliest food to plate. The soft corn tortillas fall apart when lifted from the casserole dish and the stuffing falls out the sides, resulting in a big ole mess pile of sauce and crap. But we all know that it's what's inside that enchilada that counts, right? That being said, I know you'll all forgive my ugly photo of last night's Fire-Roasted "Beef" & Kale Enchiladas:

This was a clean-out-the-pantry-and-freezer dish that I didn't have to buy a single ingredient for. Turns out, all the stuff needed to make these had been right under my nose for days (and in the case of a few ingredients, months). I always buy close-out food and items on super-sale, so I already had the Gardein Beefless Tips and the fire-roasted enchilada sauce.

The Daiya and Tofutti sour cream were actually leftover from Thanksgiving. The kale and carrots were just hanging out in my crisper, begging to be used.

I created the recipe on the fly, but I'll definitely be making these again.

Fire-Roasted "Beef" & Kale Enchiladas
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1 Tbsp. olive oil
1 package Gardein Beefless Tips
2 cups chopped kale
1 large carrot, shredded
Chili powder, to taste
Cumin, to taste
Garlic powder, to taste
Onion powder, to taste
Seasoning salt, to taste
6-8 corn tortillas
1 16-ounce jar fire-roasted red enchilada sauce
1 cup shredded vegan cheese
Vegan sour cream, optional

Preheat the oven to 350 degrees. Spray a small casserole dish with non-stick cooking spray. Heat the oil in a skillet over medium heat. Add the frozen Gardein tips and saute for a few minutes until the tips begin to brown. Add the kale, carrots, and spices, and saute for another 5 to 7 minutes or until kale begins to wilt and carrots are soft.

Fill each tortilla with a few tablespoons of the beef mixture and roll up. Place in the casserole dish folded side down. Pour the entire jar of sauce over the tortillas and top with the cheese.

Bake uncovered for 20 to 30 minutes or until cheese is melted and tortillas are heated through. Serve with sour cream