| Ingredients | Quantity |
|---|---|
| Olive oil | 1 TBS |
| Onion | Minced |
| Gardein Meatless* crumbles | 1 package |
| Enchilada sauce | 1 can 10oz |
| Go veggie Shredded cheese | 1 package |
| Diced green chiles ( as spicy as you want!) | 1 4oz can |
| Whole Wheat wraps or Gluten Free Wraps | 1 package |
| Vegetarian refried beans | 1 16oz can |
| For serving | |
| Shredded lettuce | 1 C |
| Tofuti sour cream | 1/4 C |
| Salsa | 1/4 C |
| Avocado slices | 1 |
Directions:
- In large pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes,* Stirring occasionally.
- Next, add meatless grounds and green chilies, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally.
- Add in the black beans ( rinse and strained) and stir until evenly combined. Add 1/4 C of the enchilada sauce. Remove pan from heat and set aside.
- Add the refried beans into the meat mixture, it will be thick. You can also do this in a separate bowl if it is easier.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, meatless/bean mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the meatless/bean mixture in a line down the center of the tortilla, then sprinkle with about 1/4 c of cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
- Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, Add the rest of the cheese on top.
- Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are crispy on the outside. Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.
- Store any leftovers in a sealed container in the refrigerator for up to 4 days, or freeze for up to 3 months.
*Notes: Please feel free to use lentils(1/3 c dry) instead of the meatless grounds. Cook the lentils prior according to package and then add to the dish instead of the gardien meatless crumbles! If you are meat eater you can also add 93% lean ground turkey or ground beef to this recipe. The measurements of the toppings in this recipe are based off 8 enchiladas. Use fresh or minced onion that we use when we are short on time ( linked above). Also if you are gluten free, feel free to use a wrap that works for you! You can also use any toppings you would like. GET CREATIVE!
Tips/tricks: Get creative with toppings. You can also use plain Greek yogurt as a sour cream substitute if you are vegetarian.
Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.
As always, stay well.
Diane & Stevie
