VEGETARIAN ENCHILADAS
SERVES
4
PREP TIME
5 minutes
COOK TIME
10 minutes
INGREDIENTS
1 package Pure Farmland Mild Italian Protein Starter
1 cup salsa
1/4 cup water
1 tsp. chili powder
4 soft corn tortillas
Optional Garnishes
Shredded cheese
Chopped scallions
Pico de gallo
Chopped cilantro
Avocado
Sour cream
Fried egg
DIRECTIONS
Place protein starters in a large skillet with salsa, water, and spices over medium-high heat. Break apart with spatula and cook until moisture has evaporated and product browns; about 12 minutes.
Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish or pan with cooking spray.
Spread 1/4 cup of enchilada mixture down the center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in a baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese and other garnishes of your choice.
Bake for 20 – 25 minutes. Let stand 5 minutes before serving.
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