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Vegetarian Enchiladas

Vegetarian Enchiladas

This classic Mexican dish is subtly spicy, and comforting. Great for a large group, and sure to please all.

45 min
6 servings
Easy

Ingredients

  • 14 corn tortillas
  • 1/8 cup oil, for frying
  • 1 cup red onion, diced
  • 2 garlic cloves, minced
  • 2 tsp salt
  • 1 tsp pepper
  • 1 lb hydrated HV Vegetarian Hamburger Mix
  • 1 (28 oz) can red enchilada sauce
  • 4 cups grated cheese
  • Sour cream for garnish

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare a 9 x 13 rectangle with pan spray, set aside.
  3. In a small frying pan over medium
    high heat, add oil.
  4. Slightly fry each corn tortilla until soft and place on a paper towel; set aside.
  5. In a separate pan, saute onions with a tsp of the oil used from frying
    tortillas.
  6. Once translucent, add garlic, salt, pepper and Harmony Valley Vegetarian Mix Hamburger Style; fry until
    browned.
  7. Once browned, add ΒΌ cup of the
    enchilada sauce and cook through.
  8. Remove from heat and set aside to
    cool slightly.
  9. In a shallow dish pour half of the
    enchilada sauce.
  10. Coat both sides of the tortilla with enchilada sauce.
  11. Add Harmony Valley Vegetarian Hamburger to tortilla and roll.
  12. Add to the prepared pan and repeat until all HV Vegetarian Hamburger Mix and tortillas are gone.
  13. When finished pour remaining sauce over the top of the enchiladas and cover with cheese.
  14. Bake for 30 minutes

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