Veggie tex-mex enchiladas
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Veggie tex-mex enchiladas
  Tex-mex    Vegetarian    Vegan  
Last updated 6/12/2012 1:28:28 AM. Recipe ID 63845. Report a problem with this recipe.
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      Title: Veggie tex-mex enchiladas
 Categories: Vegetarian, Tex-mex, Main dish, Vegan
      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
  with sauce.
  
  Bake at 350 degrees for 30 minutes or until bubbly.
  
  Optional: Dot with cheesy sauce made with nutritional yeast.
  




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Recipe ID 63845 (Apr 03, 2005)

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