Enchiladas

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Enchiladas

Serves: 4-6 servings

This Mexican mainstay provides a great way to

introduce soy protein enhanced versions of familiar

favorites to the entire family.

 

 

Measures Translation Table

 

Ingredients:

Chili Gravy

1 cup chopped green pepper

1 cup chopped onion

2 cloves garlic, minced

1 Tbsp. olive oil

2 Tbsp. chili powder

3 cups water

1 scoop GeniSoy® Ultra-XT Protein Powder (1/4 cup)

1 Tbsp. flour

1 tsp. salt

Filling

1 cup chopped onions

1 cup chopped sweet peppers

2 cloves garlic minced

1 tsp. cumin seeds

1 Tbsp. olive oil

2 cups pinto beans or 1 (16 oz) can, drained, liquid

reserved

1/2 cups cooking water form beans

1 scoop GeniSoy® Natural Protein Powder (1/4 cup)

1/2 tsp. salt

6 flour tortillas

 

 

 

Instructions:

1. To make the chile gravy, sauté the green pepper,

onion, and garlic in the olive oil, add the chili

powder

2. In a blender, combine the water, protein powder,

flour, and salt.

3. Stir the blended mixture into the peppers an

onion, and heat to simmering, while stirring

constantly to avoid lumping

4. To make filling, sauté the onions, peppers,

garlic, and cumin in the olive oil until tender

5. Process the beans, liquid, protein powder, an

salt in a food processor until creamy

6. Lay out the tortillas and divide the bean mixture

evenly among them

7. Roll up the tortillas

8. Preheat the oven to 350° F.

9. Pour half of the chili gravy into a 2-quart pan

10. Place the rolled tortillas in the pan in a row

11. Pour the rest of the gravy over the top

12. Bake for about 30 minutes.

 

 

 

 

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