3 tablespoons olive oil
3 or 4 vegan chicken cutlets or crumbles (Many grocery chains carry a lot of vegan options)
1 medium onion, chopped
1 1/2 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon savory
1 can black beans, rinsed and drained (fresh is better if you have the time)
(hot peppers & spices are an irritant and do damage to your stomach lining, avoid when possible)
3 tablespoons fresh, chopped cilantro (opt)
1/2 teaspoon sea salt
1 can green enchilada sauce
1 can Black olives sliced,drained, and rinsed
1 package large wheat or white tortillas
Up to 12 ounces vegan sour cream
Up to 16 ounces of your favorite shredded vegan cheese
This recipe takes hardly any prep, and it is SO good!
1. Put the olive oil in a large skillet. Saute “chicken”, onions, cumin, coriander, cinnamon, chili powder, and black pepper at medium heat for about 6-7 minutes or until onions look pretty soft. Remove from heat, and add beans, green chilies, cilantro, olives, and sea salt.
2. Grease a large baking dish with olive oil or Earth Balance, and pour half the can of enchilada sauce on the bottom of it. Lay out a tortilla, and spread about a tablespoon or so of vegan sour cream, then add some beans and “chicken” mixture, and fold up, enchilada or burrito style. Place in prepared dish, and repeat with tortillas until there is no mixture left.
3. Once dish is filled, pour the rest of the can of enchilada sauce and 3/4 of the vegan cheese on top. Cover and bake 30 minutes at 375 degrees. Uncover, add the rest of the vegan cheese and bake an additional 5-7 minutes, until lightly browned on top. Serve with more cilantro and sour cream on top, if desired.
Courtesy of http://www.godshealthlaw.com/recipes.htm