These are fantastic. Really.
- 2 large green tomatoes, diced
- 2 medium yellow squash, diced
- 4 large cloves garlic, minced and divided
- 1 large white onion, diced and divided
- 2 medium purple or green bell peppers, diced
- 1 cup textured vegetable protein, re-hydrated
- 15 ounces cooked pinto beans
- 1 1/2 tablespoons Mexican oregano, divided
- 2 teaspoons ground cumin
- 20 fresh corn tortillas
- 8 large dried guajillo chilis
- 2 dried chipotle peppers
- 2 ripe red tomatoes, diced
- 3 tablespoons vegetable oil, divided
- 3/4 cup vegetable broth
- Salt to taste
- 1 cup shredded Monterrey jack cheese or cheese substitute (optional)
- Boil dried guajillo and chipotle peppers in a pot of water until softened, about 10 minutes.
- Drain the water and, when the peppers are cool enough to handle, remove the steams.
- Heat 2 tablespoons of oil in a large skillet. Fry the softened peppers for a minute on each side on high heat until fragrant. Remove from heat. Leave the leftover oil in the skillet and remove from heat.
- Transfer peppers to a blender. Add broth and puree until smooth.
- Reheat oil in the skillet and saute bell pepper, 1/2 of the diced white onion, half of the minced garlic, diced tomatoes, and 1/2 tablespoon Mexican oregano until the onions are soft. Add pepper puree and continue cooking for another minute or two. Season with salt to taste and set aside.
- Heat one tablespoon of oil in a large skillet. Saute the remaining onion, garlic, tomatoes, and squash until the squash begins to soften, about two minutes.
- Add remaining oregano, cumin, textured vegetable protein, and pinto beans to the vegetable saute. Cook for an additional two minutes and season with salt to taste.
- Coat a large baking pan with cooking spray. Add 1/2 a cup of the prepared enchilada sauce to the bottom of the pan and spread evenly.
- Fill corn tortillas with about a 1/2 cup of filling and roll tightly. Pack the pan densely with rolled enchiladas then top with the remaining enchilada sauce and cheese.
- Bake at 400 degrees Fahrenheit until the sauce bubbles and the cheese is thoroughly melted, about 20 minutes.
- Remove from oven and allow to cool for 10-15 minutes before serving.