Vegan enchiladas

Name: Vegan enchiladas Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 10
Ingredients: 12powdereg Boca Veggie Ground Crumbles; 1 cup kernels Yellow Sweet Corn Frozen; 15 oz can Black Beans; 10 Whole Wheat Low Carb Tortilla; 1 tbsp Chili powder; 1 tbsp Garlic powder; 2 tsp Onion powder; 2 tsp Cumin seed; 1/4 cup Salsa; 1/2 cup Daiya Cheddar Style Shreds; 1 cup Enchilada Sauce; Salt to taste.

Minutes to Prepare: 5
Minutes to Cook: 30

Number of Servings: 10

Ingredients

12powdereg Boca Veggie Ground Crumbles1 cup kernels Yellow Sweet Corn, Frozen15 oz can Black Beans10 Whole Wheat Low Carb Tortilla1 tbsp Chili powder1 tbsp Garlic powder2 tsp Onion powder2 tsp Cumin seed1/4 cup Salsa1/2 cup Daiya Cheddar Style Shreds1 cup Enchilada SauceSalt to taste.

Directions

Preheat oven to 325. In a non stick skillet cook the crumbles until warmed through. Add the corn, beans, salsa and spices and cook until warmed. Spoon out equal amounts onto the tortillas and roll them and put them so they are touching in a 13�9 baking dish. Spread the enchilada sauce evenly on top. Sprinkle the cheese and bake for about 20 to 25 minutes untill warmed through.

Serving Size: Makes 10 enchiladas

Number of Servings: 10.0

Recipe submitted by SparkPeople user TCRANE522.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 180.6
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 584.1 mg
Total Carbs: 28.3 g
Dietary Fiber: 12.5 g
Protein: 16.6 g

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