Vegetarian Enchiladas (Prep time: about 1 hour.  Serves 2)

¼ white onion, finely diced

½ C. sliced baby mushrooms (optional)

¼ textured vegetable protein* (optional) *many brands are out there like tofu crumble, “Don’t Have a Cow”, tofu crumbles The have the texture, but, admittedly not the real flavor of beef.  Good source of protein, though

½ C black beans

¼ C. enchilada sauce

Flour tortillas (3-4 depending on size of baking dish)

½ C shredded Mexican blend cheese divided between inside and on top of enchiladas

Sour cream

Heat oven to 350.  Spread a thin layer of sauce on the bottom of the pan.  Warm each tortilla as you fill (just 10-15 sec. in the microwave) Lay down a row of beans, mushroom, onion, meat substitute a little sauce and some cheese down the middle.  Do not over-stuff.  Roll and place seam down in the pan. Fill pan with remaining enchiladas.  Spoon sauce over each and top with the remaining half of the cheese blend.  Cover with aluminum foil and bake, covered 30 minutes.  Uncover and move to the top rack of the oven and bake until the cheese is melted (about 20 minutes or less)  Serve with a little sour cream on top of each enchilada.

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