Cream cheese binds the filling and gives it a silky consistency. Look for red enchilada sauce in the Mexican food section of your supermarket. If you're unable to find soy crumbles, chop thawed veggie burgers to use in their place.
Photo by: Photography: Randy Mayor; Styling: Melanie J. Clarke
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.
Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.
Cooking Light SEPTEMBER 2003
Place 1 (10-ounce bag) frozen strawberries, 1 (6-ounce) can frozen limeade, and 1 (12-ounce) can lemon-lime soda in a blender, process until smooth.
Cooking Light SEPTEMBER 2003
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