Chorizo Enchiladas
 
Prep time
Cook time
Total time
 
Tofurky Chorizo Style is a great substitute for "real" pork chorizo in this tasty, filling, and easy to make recipe.
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Mexican
Serves: 6
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, pressed
  • 1 12-ounce package Tofurky Chorizo Style
  • 1 24-ounce jar of thick and chunky salsa (or 2 16-ounce jars, if you want plenty of salsa)
  • 10 whole wheat flour tortillas
  • 1 15-ounce can of organic refried black beans (Harris Teeter’s brand is great)
  • 2-3 cups shredded cheddar or Monterey Jack (Cabot is our favorite brand)
  • Sour cream
  • Guacamole
Instructions
  1. Preheat the oven to 350 degrees.
  2. Heat a large skillet and add the olive oil. Saute the onion until it is translucent, and then turn down the heat and add the garlic. Don’t let the garlic burn! Add the Tofurky Chorizo Style and sauté for 3-4 minutes. Set aside.
  3. Create an assembly area with your flour tortillas, the refried black beans, the chorizo mixture, and the shredded cheese. Lightly oil two medium Pyrex pans or one large one, and spread a layer of salsa on the bottom.
  4. Put a flour tortilla on a plate, spread it with a couple of tablespoons of refried beans, add about ¼-1/3 cup of the onion and chorizo mixture, a sprinkling of cheese, and roll it up. Place it seam side down on top of the salsa in the baking dish.
  5. Cover the enchiladas with the remaining salsa and a sprinkling of cheese (or get decadent, like Nick did, and use half salsa and half salsa con queso).
  6. Bake for 20-25 minutes. Serve with sour cream and guacamole.
Recipe by Fool a Carnivore at https://foolacarnivore.com/chorizo-enchiladas/