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Frugal Enchiladas Are a Treat
For Your Tastebuds and Your Budget
I call these frugal enchiladas because most of the ingredients come from items I have in bulk on my shelves. The filling for these enchiladas is made with beef-flavored texturized vegetable protein, also known as TVP. The beef flavored TVP is my favorite because it looks and tastes very much like cooked ground beef when refreshed with water. I buy my TVP online in bulk, usually 25 pounds at a time.
For this recipe, I used pre-made corn tortillas because it was easier, but you can also make your own corn tortillas by using Maseca Instant Corn Masa Flour. I’ve done this many times before. The end result doesn’t look as pretty, but it tastes just as good.
These frugal enchiladas are as good or better than any you would find in a Mexican restaurant. It’s truly a frugal dish on those days when you crave Mexican but want to save money.
By the way, don’t let the long instructions intimidate you from trying this dish. Reading this recipe makes it sound more time consuming than it actually is. I can usually assemble a dish of 20 enchiladas in about thirty minutes.
The Ingredients
You Will Need
- 20 corn tortillas OR –
- Two and a half cups of Maseca Corn Flour and
- About one and a half cups of water with
- About 1/2 teaspoon of salt
For the filling you will need:
- 1 tablespoon of olive oil
- 1 onion diced
- One and one third cups of beef-flavored TVP
- 1/8 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1/4 teaspoon powdered marjoram
- 1/4 teaspoon powdered thyme
- 1/4 teaspoon powdered sage
- 1/4 teaspoon savory seasoning
Please note: The pepper, marjoram, thyme, sage and savory spices will give your TVP a sausage taste. If you prefer something milder, omit these spices and just add the salt.)
For the enchilada sauce you will need:
- 1/4 cup of oil
- 1/4 cup of flour
- 2 cups of water
- 1 tablespoon of chili powder
- 2 teaspoons of cumin powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
You may also want a cup or so of grated cheese to throw on the enchiladas right before you put them in the oven.
Those are the ingredients, so let’s start making our frugal enchiladas! Preheat your oven to 350 degrees Fahrenheit.
Refresh the TVP
Put your TVP in a bowl or measuring cup and just cover it with water. Let the TVP stand for about ten minutes before use.
Prepare the Filling
Heat the oil in a pan and sauté the onion for three minutes, until the onion is soft. Then add the refreshed TVP and the spices. Stir until well mixed and remove from heat.
Prepare the Tortillas
You will need to either prepare your tortillas from scratch using Maseca flour or warm your pre-made corn tortillas. If you have never made enchiladas before, I would really recommend using the pre-made tortillas at least the first couple of times around. (Trust me – you’ll want to make this frugal enchiladas recipe again!)
If you plan to make them from scratch, follow the mixing instructions on the package. Once the dough is mixed, divide it into 20 balls. Place each ball between two sheets of parchment paper (they recommend plastic, but I think parchment works better) and roll flat. Then cook the tortillas in an ungreased frying pan for 50 seconds on each side.
For pre-made corn tortillas, warm them in an ungreased frying pan for 30 seconds on each side.
Whether you make your tortillas from scratch or are using pre-made corn tortillas, you will need to keep your warmed tortillas in a sealed container to keep in the moist heat. That way they will remain warm and flexible until ready for use.
I always keep my cooked tortillas in a sealed Tupperware container.
Prepare the Enchilada Sauce
In a medium (I use the 2-quart size) saucepan, heat the oil and then add the flour, mixing thoroughly. Then gradually add the water. The mixture should thicken immediately. Gradually add enough water to make a slightly thin sauce. Then add the chili powder, cumin powder, salt and garlic powder.
Spoon a little of this sauce on the bottom of your baking dish until the dish is completely covered. This will keep your enchiladas from becoming tough on the bottom.
Now it’s time to assemble your frugal enchiladas!
Take one corn tortilla, letting it lay flat in your hand. Add about one to one and a half tablespoons of filling.
Then roll your tortilla and place it in the dish. Repeat for all twenty of your corn tortillas.
The end result should look like this:
Then cover with the rest of the enchilada sauce. Top it all with the grated cheese and bake them for about 30 minutes or until the sauce begins to bubble.
This frugal enchiladas recipe feeds my family of five with enough left over for my husband to take some to work the next day.
Frugal Cooking Links:
Lentil Brown Rice Casserole - a family favorite!
Enjoy cooking your own healthy soy dogs!
Make fresh bread from whole grains with your grain mill.
Use roses from your homestead garden to make a delicious rose petal jam.
Try this delicious spaghetti pie recipe!
This almond spread is made from almonds and healthy oil.
A cheesy vegetable quiche your family will love.
TVP - What it is and why it should be on the shelf of every frugal homesteader.
This beefy bulgur vegetable soup recipe combines wheat berries and beef-flavored TVP.
Tips on baking with honey
Try this honey crockpot cake recipe!
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