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POPSVegan Cheesy Bean and Cheese Enchiladas Serves: 6 Preparation time: 45 min Make sure the pan is coated well with the sauce or they stick Next time I will only use 2 cans of beans I used the whole package of tortillas (12) and still had beans left over 5 + stars! This recipe rocks! My non-vegan meat-eating husband LOVES them! I made the following modifications: 1 onion, 12 oz beans (I cook them, drain, weigh), 2 Tablespoons soy margarine This recipe is fantastic! We've made it three times now, once for omnivorous company who loved it too. Instead of rolling up the enchiladas, which never seems to work for me, I make more of an enchilada casserole by layering the tortillas with the other ingredients I forgot to add the margarine the first time, but it still turned out amazing, so I think I'll just omit it this time as well very good! i replaced the olives with corn I also added the JUICE FROM ONE LIME (to the filling), which made a world of difference
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POPSrecipe: persimmon salsa From the description of the persimmons ("should fall out of their skins"), I think this recipe uses Hachiya persimmons (the acorn-shaped ones that get soft when ripe), not Fuyu (the shorter, squatter ones that stay firm even when ripe).
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POPSRancho Gordo: Featured Recipes & Master List Also (ran out of space): Spanish Tortilla with Nopales from Pilar Sanchez. Summer Posole. Vegetarian Black Bean Chowder from Heidi Swanson, White Bean Confetti Spread from Heidi Swanson, Wild Rice Canape, Wild Rice Salad from Cakebread Cellars, Zucchini Fritters, Christmas Salad.
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