Way back when, Huey Long used to recite recipes during his filibuster speeches. So, here's some material for Harry Reid, in case he needs it:
Pretty decent, quick vegan enchilladas
12 large corn tortillas
1 can pinquitos (a small red bean with seasonings - I use S&W brand)
1 large can Mexican hominy
1 cup TVP, with enough hot water to moisten
1 onion, chopped
2 regular (15 oz.) cans red or green enchilada sauce
1 can diced chiles, if desired
olive-oil flavored nonstick spray
Heat oven to 350 degrees.
Heat about 1 tablespon of olive oil in a skillet. Add onion and saute a few minutes. Add a few pinches of oregano and about 1/2 teaspoon of cumin, and stir until onion is softened. Empty the can of hominy into a colandar and rinse until the kernels are separated. Add the TVP, pinquitos with their sauce and spices, hominy, and chiles to the skillet and stir until eveything is mixed.
Prepare two 9 by 13 baking dishes by spraying with non-stick spray, and set someplace close to where you will be filling the enchiladas.
Heat a non-stick pan or griddle to about halfway between medium and high. Put the tortillas on one or two at a time and heat until steam rises from them slightly, then turn them. When thoroughly heated on both sides, spoon a few tablespoons of the filing across the middle of the tortilla, roll it (careful, it's hot!), and place it in a baking dish with the tortilla "flaps" on the bottom. Continue until you have filled all the tortillas with the filling. I get about 6 enchilladas made with 12-inch tortillas in each baking dish.
Pour a can of enchilada sauce over the enchilladas in each dish (I like to make one red and one green dish). Cover each dish with foil, and bake at 350 degrees for about 30-40 minutes, until it is all good and steamy.
Serve with whatever garnishes you like - minced onion, cilantro, salsa, or guacamole. You can sprinkle some cheese on those for the non-vegans in the house, or use taco sauce, Sri Racha or your favorite hot sauce. These are made mild so they can be spiced up to individual taste later. You might serve with some Spanish or Mexican rice, to balance out the protein even further.
This recipe makes 6 servings of 2 enchiladas each, and is low in fat if you watch the guacamole and cheese!