Vegan Enchiladas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 383.3
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,628.4 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 8.4 g
- Protein: 19.0 g
View full nutritional breakdown of Vegan Enchiladas calories by ingredient
Introduction
Using some leftovers to make a delicious high protein food! Using some leftovers to make a delicious high protein food!Number of Servings: 4
Ingredients
-
Bob's Red Mill TVP, 1 cup
Diced Tomatoes & Green Chilies Rotel
Onions, raw, 1 cup, chopped
Mushrooms, fresh, 1 cup, pieces or slices
Green Peppers 1 cup, strips
Tortillas, MISSION, flour tortilla, 8 inch, 4
La Victoria Enchilada Sauce, 1 Can
Cheese, Dairy-Free, Daiya, Mozzerella Style, 4 oz
Tips
Can add beans for extra flavor and calories.
Directions
Mix TVP, Onions, Rotel, Mushrooms, and Green Peppers. Season as desired, allow TVP to absorb juice and flavor.
Fill Tortillas with TVP Mix, fold burrito style, lay in pan. Cover with Enchilada Sauce,sprinkle cheese on top.
Cook at 350 for 30-35 min, or until cheese looks melted and sauce is bubbly.
Serving Size: 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user DUCKYDOOM.
Fill Tortillas with TVP Mix, fold burrito style, lay in pan. Cover with Enchilada Sauce,sprinkle cheese on top.
Cook at 350 for 30-35 min, or until cheese looks melted and sauce is bubbly.
Serving Size: 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user DUCKYDOOM.