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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 579.5
  • Total Fat: 20.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,874.7 mg
  • Total Carbs: 77.9 g
  • Dietary Fiber: 9.0 g
  • Protein: 22.1 g

View full nutritional breakdown of DELICIOUS vegan enchiladas calories by ingredient
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DELICIOUS vegan enchiladas

Submitted by: PUNKVEGAN89

Introduction

This is a recipe that my dad, who is a hunter, absolutely loves! This is a recipe that my dad, who is a hunter, absolutely loves!
Number of Servings: 10

Ingredients

    8-10 tortillas- the nutritional facts are based on 10
    spanish rice-full box or can
    1 bag Morningstar soy burger crumbles
    1 can red enchilada sauce
    1 bag cheddar soy cheese
    1 small can sliced black olives
    spicy guacamole- amount depends on tastes-it also doesn't necessarily need to be spicy guacamole if spicy isn't your thing

Directions

There's no need to precook anything; it will all cook beautifully together in the oven. Take tortilla and put spanish rice down the middle. The amount of spanish rice depends on on how much you made. Measure it so as there will be an equal amount for each tortilla. Then add a layer of burger crumbles. Once again, use your eye to decide how much to put on so that you can fill each tortilla evenly. Fold into burrito, leaving ends open and place in cake pan. Repeat with 3 more tortillas if you're making 8 or 4 more tortillas if you're making ten. Lay each "burrito" next to each other so that they fill the bottom of the pan. Pour half of the enchilada sauce evenly over the top of the "burritos". Sprinkle on half of the soy cheese evenly. Add as much guacamole as you like and then sprinkle on half the can of black olives. Repeat making a new layer of "burritos" and then cover with toppings(enchilada sauce, soy cheese, etc.) as you did with the bottom layer. Place in 425 degree oven. Cook approximately 20 minutes. It may take a little longer; just watch it and see how the soy cheese melts. After 20 minutes take out of the oven and cut across the center of the enchiladas, splitting each in half. It will still be an entire tortilla, only it'll be 2 halves layered on top of each other. Check the filling to make sure that it is not cold. If it is still cold, put back in the oven for another 10 minutes. I don't really measure the time it takes. It's a recipe I made up myself and I know when it's done by looking at it. You'll have to judge yourself. Serve up each separate section, both layers. It should make 8 servings if you used 8 tortillas and 10 servings if you used 10 tortillas. It makes a pretty big serving, so it's really up to you whether or not you want to take both layers of the half or just one.

Number of Servings: 10

Recipe submitted by SparkPeople user PUNKVEGAN89.






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