Vegetarian Enchiladas

Enchilada recipe:


Ingredients:
6 Tortillas
2 1/2 cups Chipotle Enchilada Sauce (recipe follows)
Vegetarian Filling (recipe follows)
2 cups Mexican Cheese Blend
1/2 cup Chopped Olives
1/2 cup Chopped Pickled Jalapenos
Shredded Lettuce
Chopped Tomatoes
Chopped Sweet Onions
Chopped Avocado
Sour Cream
Favorite Salsa


Directions:
1. Pre-heat oven at 350 degrees.
2. Spread 1/2 cup chipotle enchilada sauce on a glass baking tray.
3. Heat tortillas for 15 seconds each in the microwave.
4. Mix 1 cup chipotle enchilada sauce with 1 cup cheese.
5. Fill warm tortilla with vegetarian filling and cheese/sauce mixture.
6. Roll up all tortillas and place in saucy baking tray.
7. Spread remainder of sauce and cheese on top of rolled tortillas.
8. Sprinkle on olives and jalapenos.
9. Bake enchiladas covered for 20 minutes.
10. Broil uncovered for 2 minutes, until cheese is bubbly.
11. Let cool.
12. Distribute enchilada’s and add toppings: lettuce, tomato, onion, avocado, sour cream, salsa, etc.


Filling:


Ingredients:
1 16 oz can of Black Beans
1 Thinly Sliced Bell Pepper
1 Thinly Sliced Onion
1 cup Thinly Sliced Mushrooms
1 cup corn
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Taco Seasoning
Vegetable Oil


Directions:
1. Saute onions in vegetable oil until transparent.
2. Add salt, pepper, and taco seasoning.
3. Toss in bell peppers, mushrooms, black beans and corn; cook thoroughly.
4. Slightly mash black beans.

Sauce:


Ingredients:
1/2 cup Finely Chopped Onions
Vegetable Oil
1 16 oz can of Red Enchilada Sauce
1/2 can Chipotle in Adobe Sauce
1 Cup Tomato Sauce
1/2 Cup Vegetable Broth


Directions:
1. Blend chipotle with tomato sauce.
2. Saute onion in vegetable oil until brown.
3. Add enchilada sauce, chipotle/tomato sauce mixture and bring to boil.
4. Add vegetable broth to thin sauce.
5. Simmer on low for 30 minutes.
Enjoy!

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