Vegetarian Enchiladas
These are so quick and easy and I usually have everything on hand which is always helpful.
These are so quick and easy and I usually have everything on hand which is always helpful.
- Carbohydrate 153.096898723394 g
- Cholesterol 3.465 mg
- Fat 22.946684690483 g
- Fiber 11.4747235482223 g
- Protein 30.1809575592392 g
- Saturated Fat 6.0120739453227 g
- Serving Size 1 1 Serving (386g)
- Sodium 2447.91915653512 mg
- Sugar 141.622175175171 g
- Trans Fat 1.1470656987776 g
- Calories 950 calories
Step-by-step
- Preheat over to 400 degrees.
- Spread 3 Tbsp beans over each tortilla. Sprinkle 1/4 cup burger crumbles down center of each tortilla. Place tortillas, seam side down, in an 8-inch square baking dish. Pour sauce over tortillas and sprinkle with cheese.
- Bake for 15 minutes or until cheese is nice and melted. Top with onions.
Spicy fat-free refried beans anchor this entire dish, acting simultaneously as a moisture barrier for the tortillas and the primary structural adhesive holding each roll together. Spreading the bean paste evenly across the flat surface prevents the liquid from the enchilada sauce from prematurely breaking down the grain starch before baking occurs.
Preheating the oven to 400 degrees Fahrenheit ensures the thermal environment is hot enough to melt the sharp cheddar cheese in exactly fifteen minutes without over-drying the edges of the flour tortillas. Placing the rolled tortillas seam side down in the 8-inch square baking dish guarantees they will not unroll while the moisture cooks out of the frozen meatless crumbles.
Using frozen meatless crumbles straight from the package saves defrost time, but it introduces extra moisture that must evaporate during the bake. Pouring the red enchilada sauce directly over the arranged rolls rather than underneath them keeps the exterior soft while allowing the uncovered cheese to brown slightly at the corners.
Any leftovers keep sealed in the refrigerator for up to three days, though the tortillas will continue to absorb ambient sauce liquid over time. Reheating individual portions in a microwave for ninety seconds restores the melted texture of the reduced-fat cheese quite effectively.
