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Sunday, April 5, 2009

Mexican Style Vegetarian Enchiladas Recipe

As another weekend comes to a close, its time for our Sunday Family Recipe and this Sunday I picked something vegetarian that is full of Mexican flavor.

Vegetarian Enchiladas Recipe

2 jars (8 oz.) each, mild enchilada sauce
1 jar (16 oz.) mild salsa
2 c. frozen soy crumbles, from 12 oz. package
1 can (15.5 oz.) red kidney beans, drained
1 can (11 oz.) Mexicorn, drained
1 pkg (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 pkg. (8 oz.) reduced-fat Mexican 4-cheese blend
2 onions, sliced
10 (7 inch) fat-free fajita-size flour tortillas
Sour Cream *optional*
Fresh Cilantro, chopped *optional*

Preheat oven to 375 degrees F. Combine enchilada sauce, salsa and 1/2 cup water. Spread 1/2 cup sauce mixture over bottom of 13 x 9" baking pan. Combine soy crumbles, beans, Mexicorn, spinach, 1 cup cheese and 1 1/2 cups sauce mixture. Spoon 3/4 cup filling down center of each tortilla, roll up. Place seam side down in baking dish; pour remaining sauce mixture over. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining cheese. Bake for 5 additional minutes or until cheese is melted. If desired, garnish with sour cream and fresh chopped Cilantro.

3 comments:

Angie (Losing It and Loving It) said...

Oh now this is my kind of meal. The enchiladas sound really good. Not sure hubs would go for the soy crumbles but we could make it a non vegetarian recipe and use ground turkey or I could just make my own and use tempeh hmmm

Thanks for sharing this awesome recipe!

Healthy Perspectives said...

We need variety in our meals. This one sounds good.

Thanks for the suggestion.

Tara Burner said...

sounds yummmy