Refried Soybean Chorizo Enchiladas

  • Yield: 4 servings


2tablespoons vegetable oil
1/2cup onion
1tablespoon minced garlic
1tablespoon chopped seeded jalapeno
2teaspoons chili powder
1-- (15-ounce) can black or white soybeans, drained, divided
1cup hot cooked long grain rice
6ounces soy-based chorizo, removed from casing
1-- (14 1/2-ounce) can diced tomatoes, drained
1/2cup (2 ounces) diced smoked soy Gouda cheese
8-- flour tortillas
1 1/2cups jarred salsa verde
1 1/2cups (6 ounces) shredded Mexican-style soy cheese
1/2cup sour cream


  1. Preheat oven to 375F.
  2. Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Stir in garlic, jalapeno, and chili powder; cook 1 minute. Stir in 1/2 can soybeans, mash with the back of a spoon. Stir in remaining beans, rice, and chorizo; cook until bubbling. Remove from heat; stir in tomatoes and cool 5 minutes. Stir in Gouda. Salt to taste.
  3. Heat tortillas according to package directions. Pour 1 cup salsa Verde in the bottom of 13 x 9-inch baking dish coated with cooking spray. Place one tortilla in salsa; fill with 1/2 cup bean mixture, roll-up coating tortilla with the salsa.  Repeat procedure with remaining tortillas and bean mixture. Top tortillas with 1 cup salsa Verde. Top with Mexican style cheese. Cover with foil and bake for 10 minutes. Uncover and bake 5 minutes. Top each enchilada with 1 tablespoon sour cream.