Veggie Tex-Mex Enchiladas Recipe

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Veggie Tex-Mex 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 Tex-Mex Enchiladas

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Veggie Tex-Mex Enchiladas Recipe
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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Veggie Tex-Mex Enchiladas

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Veggie Tex-Mex 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
with sauce.

Bake at 350 degrees for 30 minutes or until bubbly.

Optional: Dot with cheesy sauce made with nutritional yeast.

Source: Favorite Vegetarian Recipes/STAR/MM by Dianne Smith

Serves: 4

Veggie Tex-Mex Enchiladas Recipe brought to you by Recipes To-Go

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

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