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Tex-Mex Veggie Enchiladas
January 1, 2012
1 Min Read
YIELD: 12 SERVINGS
For the jalapeno-cilantro sauce:
10 cups prepared salsa
10 garlic cloves, coarsely chopped
5 jalapeno peppers, chopped
2 cups fresh cilantro
4 oz. lemon juice
salt and pepper, to taste
For the enchiladas:
40 oz. red enchilada sauce
¾ cup cilantro, chopped
3 tsp. ground cumin
10 oz. prepared veggie burger, ¼" dice
1 red onion, 1/8" dice
20 (6") corn tortillas
15 oz. black beans, canned, drained
20 oz. soy cheese, shredded
10 oz. lettuce, shredded
For the sauce: Combine all sauce ingredients in a food processor and process until smooth. Set aside.
In bowl, combine enchilada sauce, cilantro and cumin.
Preheat oven to 350°F. Place layer of enchilada sauce on bottom of 3 (7×11") baking pans.
Cook veggie burger according to package instructions. Saute onions.
Dip tortillas in enchilada sauce to soften.
Evenly spoon diced veggie burger, beans and red onion onto center of each tortilla. Roll tortilla up and place seam-side down in baking dishes. Repeat with remaining tortillas. Spoon enchilada sauce evenly over top of rolled tortillas and spread soy cheese over top of sauce.
Bake until bubbling, about 15-20 minutes. Garnish with shredded lettuce and jalapeno-cilantro sauce.
Photo and recipe: Kellogg's
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