Veggie Beef Enchiladas |
| Name: |
Teresa Lyon |
| Base: |
Kadena AB Okinawa |
| Recipe: |
1 pkg. Morningstar Veggie Crumbles
2 cans No fat traditional refried beans
2 cans enchilada sauce
1 pkg pre shredded mexican cheese (for speed)
1-2 pks flour tortillas
1 pkg taco seasoning
Mix beans and taco mix on med heat. Use the empty taco pouch to add water (that's just the right amount, I've found). when mixed add the veggie crumbles and heat through. Using a 9x12 (or whatever you have) ovenproof pan, empty about 3/4 of a can of sauce. roll pan to coat bottom. Place a large spoonful of meat mix onto a tortilla and roll up. Place seam side down in pan on short side. Continue until you run out of something. Slowly pour the rest of the sauce on the tops of the enchiladas trying to coat evenly. Toss a generous layer of cheese on top and bake at 350 until cheese is good and bubbly.
I used the veggie crumbles as a test to see if my self proclaimed carnivore hubby could tell the difference and because the crumbles do not need to be defrosted or precooked. He could not tell the difference!! Also this is a great way to make sure your kids are getting thier veggies!!! By the way you can do this with any hamburger based recipe such as HB Helper. I was amazed at what a time saver it is as well as how tasty. |
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