Veggie enchiladas
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Veggie enchiladas
  Vegetarian    Tex-mex  
Last updated 6/12/2012 1:28:28 AM. Recipe ID 63834. Report a problem with this recipe.
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      Title: Veggie enchiladas
 Categories: Vegetarian, Tex-mex, Main dish
      Yield: 4 Servings
 
      8    Corn tortillas, soft
      4 tb Olive oil, divided
  1 1/2 c  Onions; chopped; divided
      2    Garlic cloves; chopped;
           --divided
      2 c  Tomatoes; chopped
      1 c  Tomato sauce
           Tabasco sauce
  1 1/4 ts Chili powder; divided
      1 tb Maple syrup
    1/4 ts Cumin
      1 cn Pinto beans; mashed (16 oz)
      1 cn Black olives  (small can)
 
   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
 




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Recipe ID 63834 (Apr 03, 2005)

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