Easy Soy Chorizo Enchiladas = AH-MAZING!

Sandra Lee and soy chorizo enchiladas.  These are the things that came to mind as I’m writing this entry.

First, do you know who Sandra Lee is?

When I first heard her name, I thought that Sandra Lee was an Asian-American female Food Network star.  I’m thinking, “Yes!  Yes!  Yes!”  Granted, I love me some Food Network and PBS cooking show stars.  I love Julia Child.  I thought Tyler Florence and Ming Tsai were hot.  I want to give Jamie Oliver a big hug.  I was all about appreciating my food stars, but I was waiting for an Asian-American Food Network female star to identify with.  I thought Sandra Lee was it.

So you can imagine my surprise (and slight disappointment) when I tuned in and discovered Sandra Lee was not Asian.  Granted, this did not stop me from watching the rest of her show.

Now, I know she’s notorious for “home-made” recipes that involve pre-packaged goods.  My response?  There is nothing wrong with that!  Sandra Lee helped the average person see that cooking is not that scary.  You do not have to own fancy knives, know what foie gras or amuse-bouche is, or have all the time in the world to cook from scratch.  She helped make cooking less intimidating.  Good for her!

And how does this relate to soy chorizo enchiladas?

I love enchiladas, but I find making “real” enchiladas labor intensive.  There are a lot of steps, people!  The results of “real” enchiladas?  Let’s just say it got the boyfriend to become the husband.

So the other night, the hubby was craving enchiladas.  We had a lot of crazy work days that left me wanting take-out or variations of pasta.  Enchiladas were out of the question.

Then I discovered soy chorizo.  Oh my goodness, I LOVE CHORIZO.

Chorizo, like bacon, is not exactly the best thing to have all the time.  Sad face.  So what’s a good substitute?  Shockingly, soy chorizo from Trader Joe’s is AH-MAZING.

There are few vegetarian or vegan versions of food that I think actually taste like the real deal.  Granted, it’s not really fair for me to assess fake bacon when I’m still eating real bacon.  Nothing can substitute real bacon, people!  Soy chorizo on the other hand is AMAZING!  It’s just as flavorful as it’s pork friend and has the right texture.  Perfect substitute if you’re cutting back on the meat or the fat.

Easy After Work Soy Chorizo Enchiladas

Ingredients (Serves 4)

  • Whole wheat flour tortillas
  • 1 can unsweetened corn (rinsed)
  • 1 can black beans (rinsed)
  • 1 bunch of cilantro- chopped
  • Shredded cheese (cheddar or Mexican blend)
  • Trader Joe’s soy chorizo
  • Minced garlic (4 cloves)
  • Extra Virgin Olive Oil
  • Tapatio or hot sauce (optional)
  • Las Palmas green chile enchilada sauce (when I first learned to make enchiladas, my friend SWORE by this brand.  I find it at Safeway and ethnic markets.  I aways load up when I see it.  The red sauce is NOT the same.  Trust me, this is delish if you’re not doing it from scratch.)


1.  Preheat your oven to 350 degrees.  Heat a pan with extra virgin olive oil on medium.  Once hot, throw 4 cloves of minced garlic.  Squeeze the soy chorizo out of the casing and into the pan.

2.  Break up the chorizo into smaller pieces and toss around the pan.  Heat for a few minutes to get the essence of the garlic mixed in.  Once fragrant, throw in the can of rinsed corn and rinsed black beans.  Mix it up.  Once the mixture is hot, throw in some chopped cilantro.

3.  Once the mixture is hot, turn off the stove.  Spray a baking dish with Pam or put some olive oil in to coat the dish.

4.  Time to assemble the enchiladas (the ones we made were more like fat, wet burritos).  Take a tortilla and lay it on your cutting board.  Take a large spoon and put some filling onto the tortilla.  Add about two spoonfuls of the enchilada sauce.

5.  Wrap it up as tight and long as you can.  Or if you were hungry like us, we wrapped little fat burritos.  Place them into the baking dish next to each other until you fill the dish.  Once full, pour the enchilada sauce over them.

6.  Once the sauce has covered the enchiladas, add the shredded cheese.

7.  Cover it with tin foil and bake for 20 minutes.  Uncover and bake for an additional 10-15 minutes.  Take them out of the oven, add some cilantro and tapatio, and enjoy!

The hubby was quite the happy camper after this.  What’s great is that it didn’t take very long to put together.  You can also prepare this ahead of time and put it in the fridge to bake during the week.  Leftovers made for a very yummy lunch the next day.

Also, if you’re in the mood for a breakfast burrito, I highly recommend using soy chorizo.  Toss that with some scrambled eggs and tapatio and you’ve got yourself a breakfast full of delciousness!  Enjoy!