My hubby has been in heaven lately with all this Mexican food I've been cooking. Mexican food is his favorite and we've eaten it about 4 times in the last week.
Even though I've been using vegan meat, he's been very pleased.
I was a little nervous about these because there is no cheese in these, but they didn't even need cheese. They came out great and the entire family loved them. I topped mine with a sour cream I made with fagé yogurt and garlic powder.
I was surprised the kids ate them, but the kids love beans so they were happy campers.
This was probably the easiest version of enchiladas I've ever made, and the healthiest....
2 8-ounce cans tomato sauce
3 cups water
4 tablespoons cornstarch
3 tablespoons chili powder
½ teaspoon onion powder
¼ teaspoon garlic powder
salt to taste