Enchiladas Ole - Vegetarian

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  pound

  Morning Star Crumbles

14 1/2

  ounces

  tomatoes -- Tex-Mex style -- drained and diced

11

  ounces

  Mexican style corn

1

  whole

  red bell pepper -- minced

1

  large

  shallot -- finely minced

1

  clove

  garlic -- finely minced

16

  ounces

  fat-free refried beans

2 1/4

  ounces

  black olives -- chopped

2

  tablespoons

  olive oil

2

  teaspoons

  seasoned salt -- divided

1

  teaspoon

  seasoned pepper -- divided

1

  teaspoon

  cumin

1

  tablespoon

  chili powder

1/3

  cup

  low sodium catsup

6

  ounces

  no salt added tomato paste

16

  ounces

  no salt added tomato sauce

2

  ounces

  pimientos -- diced

4 1/2

  ounces

  green chilies -- diced

16

  tortilla flour -- fajita size

1

  cup

  low sodium cheddar cheese -- shredded

Heat oven to 350F.

Put tomato sauce, 1 teaspoon salt, 1/2 teaspoon pepper, green chilies, and pimentos into a blender and puree until smooth. You can also put into a small saucepan and use an immersion blender. Put sauce into a small saucepan and heat over medium until bubbling. Reduce heat to low and simmer for 15 minutes.

Add oil to large frying pan. Heat until medium. Add shallots, garlic, ground beef, and red peppers. Cook until  vegetables have softened.

Add tomato paste, chili powder, cumin, 1 teaspoon of salt, and remaining 1/2 teaspoon of pepper. Cook until spices are fragrant about one minute.

Add corn, tomatoes, beans, olives, and catsup. Mix well and heat until warm.

In a 13"x9" dish spread 3/4 cup of tomato sauce in bottom of pan. Spread evenly.

Put beef mixture down the center of a tortilla. Fold sides and place seam side down in the sauce. Continue until you have eight bundles. Spread half the remaining sauce over enchiladas and sprinkle with half the cheese.

Put beef mixture in remaining tortillas and place a second layer on top of first. Spread the remaining sauce and cheese on top.

Cover pan with foil and bake in a 350F oven for 30 minutes.

Notes: You can also use the Mexican style cheese mix.

Makes 12 servings.

Per Serving: 825 Calories; 24g Fat (26.2% calories from fat); 28g Protein; 125g Carbohydrate; 10g Dietary Fiber; 9mg Cholesterol; 1896mg Sodium. Exchanges: 7 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.

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