One of the flavors I have missed at times since giving up meat is bacon. I don't miss the gross dead animal flavor, but that smoky fatty flavor and texture is so yummy and hard to replicate with vegetables. I am a huge fan of tempeh bacon, in a BLT or on a wedge salad it totally satisfies.
Some nights you just need a tasty and easy pantry meal. Especially now that school is starting again, being able to come home from a busy day of school and activities and driving children around, open the pantry and throw something comforting and delicious together with very little work is much appreciated. Here is a recipe for enchiladas that combines the best of bacon flavors with corn, always a hit.
Bacon and Corn Enchiladas
In this recipe I layer the tortillas instead of rolling each one into an enchilada. It is faster. Also, there are some kids out there who have a fit if their enchilada is not a perfect roll when it comes out of the pan. Of course, I have never met these kinds of kids. They certainly don't belong to me.
But, by all means feel free to roll them instead. It certainly makes things prettier. Just make sure you only do one layer of rolls in the pan.
1 package of small corn tortillas (I like the Ezekiel sprouted corn tortillas which comes in a package of 1 dozen)
1 jar of enchilada sauce
1/2 bag of cheddar daiya cheese
1 package of tempeh bacon
2 ears of corn
1 T olive oil
Cut the kernels off of each ear of corn.
Cut the tempeh bacon into 1/2 inch pieces.
Heat olive oil in a skillet and add corn and tempeh. Saute until corn is fragrant and bacon begins to get a little bit crispy.
Pour 2 T of enchilada sauce in the bottom of an 8x8 glass baking dish. Top with 4 tortillas, spread out to cover the bottom as much as possible.
Spread 1/2 the bacon/corn mixture on tortillas, top with a handful of cheese, sprinkle 1 T of sauce over all,
Top with 4 more tortillas, spread remaining bacon/corn mixture, top with another handful of cheese and 1 T of sauce
Top with a final layer of 4 tortillas, pour remaining sauce over the top, sprinkle another handful of cheese on top.
Bake at 400 degrees until cheese is melted and sauce is bubbling around the edges. About 10 minutes.
Serve with vegan sour cream, avocado and pickled radishes.
Also great with a side of roasted Padron peppers. I was at the Farmer's Market this weekend and found lots of baskets of little padron peppers. I first had them roasted at a super cool pizza restaurant in Oakland. Easiest recipe ever and so super tasty!
1 small basket of padron peppers, as small as you can get
2 T olive oil
sea salt
Toss peppers in the oil. Roast at 400 degrees until starting to brown and soften some. Remove from oven and sprinkle generously with salt.
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