Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Soy crumbles stand in for ground beef in this simple vegetarian entrée. If can't find soy crumbles, chop thawed veggie burgers. Look for red enchilada sauce in the Mexican food section of your supermarket.
Ingredients[]
- Cooking spray
- 1/2 cup chopped onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 2 garlic cloves, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (12-ounce) bag frozen soy crumbles, thawed
- 3/4 cup bottled salsa
- 1/3 cup (3 ounces) block-style fat-free cream cheese, softened
- 1 cup (4 ounces) shredded reduced-fat extra sharp Cheddar cheese, divided
- 12 (6-inch) corn tortillas
- 1 (10-ounce) can enchilada sauce
Directions[]
- Preheat the oven to 350°.
- Heat a large nonstick skillet coated with cooking spray.
- Add onion; sauté 4 minutes or until tender.
- Stir in cumin and next 5 ingredients, and cook 2 minutes; stir frequently.
- Stir in salsa, and cook 1 minute.
- Remove form heat, and add cream cheese and 1/2 cup Cheddar cheese, stirring until cheese melts.
- Warm tortillas according to package directions.
- Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray.
- Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up.
- Arrange enchiladas, seam sides down, crosswise in dish.
- Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup Cheddar.
- Bake at 350° for 20 minutes or until thoroughly heated.
Yield: 6 servings (serving size: 2 enchiladas)