Prep: 8 1/2 minutes; Cook: 15 minutes. For the meat-lovers at your table, you can use 1/2 pound ground round, cooked and crumbled, instead of the burger crumbles.

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 enchilada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine beans and taco seasoning in a small bowl. Spread each tortilla with 3 tablespoons bean mixture, leaving a 3/4-inch border around edges. Sprinkle vegetable crumbles down center of each tortilla; roll up tortillas. Arrange, seam sides down, in an 8-inch-square baking dish. Pour enchilada sauce over tortillas; sprinkle with cheese.

  • Bake at 400º for 15 minutes or just until sides are bubbly.

Source

Cooking Light Superfast Suppers

Nutrition Facts

296 calories; calories from fat 28%; fat 9.2g; saturated fat 2.8g; mono fat 2.3g; poly fat 1.4g; protein 15.4g; carbohydrates 38.1g; fiber 3.2g; cholesterol 10mg; iron 2.9mg; sodium 897mg; calcium 254mg.
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