Veggie Enchiladas Recipe

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Veggie Enchiladas Ingredients

8 corn tortillas, soft
4 tbsp olive oil, divided
1 1/2 cup onions, chopped; divided
2 garlic cloves, chopped; -divided
2 cup tomatoes, chopped
1 cup tomato sauce
1 tabasco sauce
1 1/4 tsp chili powder, divided
1 tbsp maple syrup
1/4 tsp cumin
1 can pinto beans, mashed (16 oz)
1 can black olives (small can)

A Recipe for
Veggie Enchiladas

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.
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This Recipe for Veggie Enchiladas is one of thousands in the Recipes-to-go Meal Cookbook.

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

Veggie Enchiladas Recipe
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The way you cut your meat reflects the way you live.
Confucius

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Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
Fran Lebowitz

Veggie Enchiladas

Welcome to the Church of the Holy Cabbage. Lettuce pray.
Author Unknown

Veggie Enchiladas Directions

Have tortillas on a flat surface for filling. Heat 2 tablespoons oil
in large skillet. Cook 1 cup onions and 1 clove garlic until soft.
Add canned tomatoes, tomato sauce, Tabasco sauce, chili powder, maple
syrup, dash salt and cumin.Cook and stir until well mixed and heated
through.

Heat remaining oil in another skillet; cook and stir pinto beans, 1
clove garlic and 1/2 cup onion into oil. Add olives, dash salt, 1 tsp
chili powder. Add some of the sauce mixture if beans are too thick.

Assemble echiladas by filling tortillas with 2-3 tbs bean mixture.
Place mixture on one edge of tortilla, not in center. (It is easier
to roll up.) Roll up tortillas; place in shallow baking dish; cover
wiht sauce. Bake at 350 degrees for 30 minutes or until bubbly. Makes
6-8 servings. Optional: Dot with cheesy sauce made with nutritional
yeast.

Favorite Vegetarian Recipes/STAR/MM by Dianne Smith/DEEANNE

Serves: 4

Veggie Enchiladas Recipe brought to you by Recipes To-Go

Veggie Enchiladas Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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