- Ready In:
- 1 (5 ounce) packet veggie crumbles
- 0.5 (8 ounce) can black beans
- 1 (8 ounce) can Rotel diced tomatoes
- 0.5 (1 1/4 ounce) packet taco seasoning or (1 1/4 ounce) packet enchilada seasoning
- 4 fat free tortillas
- 1⁄2 onion
- 2 (8 ounce) cans enchilada sauce
- 4 slices fat free cheese (your choice)
- nonfat sour cream
- fat free cheese
- Sautee onions in a pan. Once they are done, add boca meat and heat on the stove at medium heat.
- Add taco seasoning with a little bit of water -- let meat soak it up.
- Add beans and rotel to the mixture.
- Meanwhile, spray a square baking pan.
- Lay out the four tortillas and add a slice of cheese to each.
- Divide meat/bean mixture among the tortillas. Wrap them and put in the baking dish.
- Pour the enchilada sauce over the enchiladas. Cover with aluminum foil and bake for 20-30 minutes.
- Use any of the optional toppings once you have plated the enchiladas. I also like to add a little sugar free honey to the top for a sweet and spicy taste!
Questions & Replies
Got a question? Share it with the community!
Easy to prepare, filling, healthy and taste really good - what else can you ask for. The veggie crumbles have a bit of a weird texture but I'm sure I'll get used to it especially since these really make you believe you're cheating on your diet. Just don't use Carb Control whole wheat tortillas - they got kinda mushy. Thanks for posting.
These are really good and I'm stuffed! I tasted the veggie crumbles during step 2, they were really good and I don't think anyone will miss the beef. I used Morningstar Farms Veggie Crumbles 12 ounce package, so I doubled this recipe. Your directions did not state what the temperature should be, so I set the oven for 350 degrees and baked these for 30 minutes. I did not add any of the optional ingredients and 1 enchilada was still very filling! I adopted this chef for the *Fall PAC 2008* game