Prep: 20 mins.  Cook: 30 mins.  Serves 8.

Ingredients:

• 2 (12-oz) packages frozen spinach soufflé
• 2 (15-oz) cans black beans, rinsed and drained
• 2 tbs fresh lime juice
• 1 tsp Creole seasoning
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 (8-oz) container sour cream
• 8 (8-inch) flour tortillas
• 1 (16-oz) block Monterey Jack cheese, shredded and divided

How visitors found this page:

• casarita mexican smoke chicken recipes
• receipe for bean enchalids

Ingredients
1 ½ cups dry Textured Vegetable Protein
1 ¼ cups boiling water or vegetable stock
2/3 cup chopped onion
5 cloves garlic, minced
1 tablespoon cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ cup diced green chili peppers
1 ½ cups black beans, slightly mashed
2 cups spicy vegetarian chili
½ cup salsa
1 (10 ounce) can enchilada sauce
10 (12 inch) tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
1 cup shredded sharp cheese
½ cup chopped green onions (optional)

Directions

1. Pour hot liquid over TVP, stir and let sit 10 minutes.
2. Heat a spray of PAM in a saucepan over medium-high heat.
3. Add onion, and cook until translucent.
4. Add reconstituted TVP, and season with garlic, cumin, salt and pepper.
5. Stir in the chilies and black beans until well blended. Turn off heat, but keep warm.
6. In a saucepan, combine the chili, salsa and enchilada sauce.
7. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
8. Place a warmed tortilla on a plate, and spoon a generous portion of the TVP and bean mixture onto the center. Top with lettuce and tomato.
9. Roll up tortilla over the filling. Repeat for remaining tortillas and filling.
10. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions.
11. Bake at 375F for 10 minutes and serve immediately.

How visitors found this page:

• vegetable burrito casserole
• vegatarian wet burritos

1 c. chopped onion
1/4 c. vinegar
1 c. dry lentils
2 3/4 c. water
1 green bell pepper, chopped
2 cloves garlic, minced
1 (10 oz) can enchilada sauce
1 (10 1/2 oz) can fat-free condensed tomato soup
1 tsp. ground cumin
12 corn tortillas
2 c. (8 oz) shredded reduced-fat cheddar cheese
1/2 c. sliced olives
1/3 c. chopped chives

Methods:

Combine onion and vinegar in small bowl, cover and let stand until ready to assemble enchiladas. In large saucepan combine dry lentils, water, chopped bell pepper and garlic. Bring to a boil. Reduce heat and cover. Cook for 30 to 40 minutes until tender, stirring occasionally. Remove from heat. Puree lentils in food processor or blender until smooth. Return to saucepan along with enchilada sauce, tomato soup and cumin. Stir until smooth. Preheat oven to 350°F. Ladle a generous amount (about 1 c.) of lentil sauce to cover the bottom of a 9×13″ baking dish. Place 4 corn tortillas on top of the sauce, tearing the tortillas to fit as needed. Add 1/3 of the remaining sauce and spread evenly. Sprinkle with 1/3 each of the marinated onion, cheese and slice olives. Repeat the layers twice; before you place a layer of tortillas, coat one side with sauce, placing sauce side down toward cheese. Cover pan with foil and bake for 25 to 30 min. until heated through and cheese is almost melted. Remove foil and bake for another 5 minutes. Remove from the oven and sprinkle with chives. Let stand for 5 minutes before cutting. Yield: 8 servings

How visitors found this page:

• enchilada bake
• ENCHILADA BAKE RECIPE