3 Pepper/Wheat Gluten Enchiladas w/ a Black Bean Sour Cream Sauce


* Note this recipe is based off of Wheat Gluten and does contain Dairy Products *


Wheat Gluten


1 c. Vital Wheat Gluten

1 c. Vegetable Stock (Room Temperature/Cold)


Wheat Gluten Cooking Broth


2 1/2 c. Water

1 package Sazon Goya con Cilantro y Achiote Seasoning

2 T. Your Favorite Hot sauce

3 T. Extra Virgin Olive Oil


Put  Water, Seasoning and Hot Sauce in large saute pan, place on medium heat to bring to a simmer. Set aside EVOO. 


Saute Seasoning Mixture


1/2 t. Black Pepper

1 t. Cumin

1/8 t. White Pepper

1/2 t/ Cayenne Pepper

1/2/ t. Smoked Paprika

2 T. Fresh Cilantro Chopped


Measure out into small bowl and set aside. Chop Fresh Cilantro, set aside. 


Saute Veggie Mixture


1/2 c. Chopped White Onion

1/4 c. Chopped Red Bell Pepper

1/4 c. Chopped Poblano Pepper

1/4 c. Chopped Yellow Bell Pepper

3 T. Chopped Garlic

1 Small Can Diced Green Chilies

2 T. Canned Diced Jalapenos (Optional)


Chop vegetables set aside. 


Black Bean and Sour Cream Sauce


1 Can Black Beans (Drained)

2 c. Sour Cream

2 T. Chopped Fresh Cilantro

1 T. Cumin

S & P  to taste

2-3 T. Milk (plus or minus depending on consistency)


Other Ingredients Needed


2 c. Shredded Quesadilla Cheese

1 c. Shredded Munster Cheese

1/2 c. Shredded Cheddar Cheese


Combine all three cheeses into bowl. 


1 Package (10-12) of your favorite Medium (Burrito Sized) Flour Tortillas 


  • Any dairy products in this recipe can be interchanged for their vegan counterpart (i.e soy, rice etc.) For example Soy cheese instead of regular cheese*


  • Note this recipe is based off of wheat gluten* 


Instructions:


1. In large deep sided saute pan add 2 1/2 cups water, 1 package Sazon Goya Seasoning, and 2 T of your favorite Hot Sauce. Set on Medium/Low Heat to bring to simmer. 


  1. In mixing bowl pour in 1 cup vegetable stock. Sprinkle over 1 cup of Vital Wheat Gluten. Mix with fork until ball forms (will take on a rubbery consistency) Knead 1-2 


  1. Take Wheat Gluten dough ball and pull apart into small bite size pieces and place into  the simmering liquid, place lid on top of pan. Stirring occasionally. When pieces have doubled in size remove lid to let liquid reduce.  Add in chopped vegetables and saute with remaining liquid and 3 T. Extra Virgin Olive Oil. Add in Seasoning Mixture. Turn off heat. Set aside to let cool slightly. 


  1. Chop Saute Vegetables while Wheat Gluten Pieces are simmering and Set aside.


  1. Prepare Seasoning Mixture while Wheat Gluten Pieces are simmering. Set aside.


6. In Bowl Combine all three cheeses. Set aside.


7. In Food Processor or Blender combine, Black beans, Sour Cream, Cumin, Cilantro, S&P, and Milk until smooth consistency (Should coat the back of a spoon). Set aside. 


  1. Assemble. Place 1/3 c. of Sauce on bottom of baking dish. Fill tortilla with wheat gluten mixture (1/3 to 1/2 cup) and 1/8 c. Shredded Cheese. Roll Tortilla and place in baking dish. Repeat process. When dish is full pour Black Bean Sour Cream Sauce over the top. Sprinkle top with remaining cheese blend. 


  1. Bake covered with tin foil 25-30 minutes until bubbling at 425 degrees F. Remove foil for las 5-7 min to brown cheese. 


  1. Serve with your favorite sides and enjoy!


Garnish Ideas


Guacamole

Salsa

Sour Cream

Sliced Avocado

Fresh Cilantro

Lime Wedges

Tomato Wedges

Fresh Cucumber Slices


Side Dish Suggestions


Spanish Rice

Mexican Style Quinoa

Fresh Mexican Style Salad

Refried Black Beans

Grilled Poblano Peppers

Grilled Corn on the Cob with Smoked Paprika 



Utensils Needed


Large Deep Sided Saute Pan w/ Lid

Mixing Bowl

Liquid Measuring Cup

Measuring Cups

Measuring Spoons

Set of Prep Bowls

Cutting Board

Chefs Knife

Can Opener

Tasting Spoons

Fork

Wooden Spoon/ Wooden Spatula 

Food Processor/ Blender

Rubber Spatula

Large Rectangle Baking Dish

Tin Foil

Oven Mitts