Meatless Mondays... Have we got a treat for you. These veggies enchiladas are chock full of so much goodness, you'll never ask "where's the beef?" We promise this recipe truly is the whole enchilada.
Ingredients
For 0004 Person(s)
Recipe
1small onion, chopped
2 cup(s) veggie ground crumbles
1 teaspoon(s) chili powder
1 teaspoon(s) garlic powder
1 teaspoon(s) red pepper flakes
1 teaspoon(s) oregano
1 teaspoon(s) paprika
1 teaspoon(s) cumin
1 teaspoon(s) salt
2 cup(s) salsa
8 tablespoon(s) diced green chiles
1 3/4 cup(s) black beans
4flour tortillas
1/2 cup(s) reduced fat shredded Mexican cheese
1cooking spray
Directions
Preheat the oven to 350ºF. Spray an baking pan with cooking spray.
Place the veggie crumbles and onion in a large sauté pan and cook over medium-high heat for 10 minutes.
Add the Chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin and sea salt, 1 cup of salsa, and green chiles with the juice.
Drain the liquid from the beans and stir into the mixture.
Cook for 10 minutes.
Spoon one-quarter of the meat and bean mixture into each tortilla and roll them up.
Place the enchiladas in the pan, cover with the remaining salsa and top with the cheese.