Prep 15 mins
Cook 20 mins
This is a low-fat version but you can really make it any way that you like.
- nonstick cooking spray
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped bell pepper
- 4 vegetarian sausage patties, chopped
- 2 1⁄2 cups egg substitute
- 1⁄2 cup nonfat milk
- 1 teaspoon cumin
- 2 (10 ounce) cans red enchilada sauce or 2 (10 ounce) cans green enchilada sauce
- 12 (6 inch) flour tortillas (~6 1/2 inches in diameter)
- 2 cups shredded low-fat Mexican cheese
- Preheat oven to 350°.
- Spray a 9-x 13- inch baking dish with nonstick cooking spray and set aside.
- Spray a medium skillet with nonstick cooking spray.
- Add onion and peppers sauté 1-2 minutes.
- Add sausage and continue to cook.
- Meanwhile in a mixing bowl combine egg substitute, milk and cumin, whisk together and add to skillet.
- Cook until egg mixture is thickened but not over done.
- Stir as needed to ensure mixture does not stick to the pan.
- Remove from heat.
- Pour ½ can of enchilada sauce over the bottom of the baking dish.
- Fill each tortilla with approximately 1/3 cup egg mixture and 1-2 tablespoons cheese; roll up and place seam side down on enchilada sauce in baking dish.
- Sprinkle with remaining cheese and pour on enchilada sauce.
- Bake uncovered approximately 20 minutes or until heated throughout.
I made these for a family brunch to celebrate Thanksgiving this year. I substituted turkey sausage crumbles for the veggie sausage and 2% mexican blend cheese for the regular cheese, then only added 1/2 tsp of cumin. They turned out GREAT and were a huge hit at the party. I do think 1 tsp of cumin would have been way too much, but overall this is a great recipe and will be made at every family brunch from now on. Thanks so much for a new family favorite!