Copyright 2007 - 2011 Martha Theus and 21st Century Vegetarians
8 ounces Horizon Organic Cheddar/Monterey Jack Blend (can substitute soy or vegan cheese if desired)
1 12 oz package Smart Ground® Veggie Crumbles – Taco Burrito Flavor
1 dozen white corn tortillas
2 10 oz cans Red Enchilada Sauce (Medium Spiced)*
Butter or Oil
9” x 13” baking dish
* Enchilada sauce comes in mild and spicy also. Choose the flavor that suits you best.
Pre-heat oven to 375°. Put Smart Ground® Veggie Crumbles into a small bowl and set aside. In an iron or non-stick skillet, heat a small amount of the butter or oil and lightly sauté one tortilla for a few seconds, flipping it once. This is just to moisten and soften it up.
Remove the tortilla from the pan and put one tablespoon of the Taco Burrito Veggie Crumbles in the center of it, spreading it out so that it forms a line down the center. Put one tablespoon of cheese on top of the Taco Burrito Veggie Crumbles, and roll the tortilla tightly, then place it in the baking dish. Repeat this process for the remaining tortillas.
When all tortillas have been placed into the baking dish, open each can of enchilada sauce and pour over the tortillas. The tortillas should be saturated. Sprinkle the remaining cheese on top.
Bake, uncovered for 15 minutes, or until cheese is thoroughly melted. Remove from oven and let cool. Garnish with guacamole and sour cream if desired, or just eat as is.
Makes one dozen enchiladas.
My family loves this dish because it tastes great. I love it because it is super simple! The Taco Burrito style of Smart Ground® is perfectly seasoned already and requires no preparation. What could be easier?
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