Veggie tex-mex enchiladas

4 Servings

Ingredients

Quantity Ingredient
8 Corn tortillas, soft
4 tablespoons Olive oil, divided
1½ cup Onions; chopped; divided
2 Garlic cloves; chopped; divided
2 cups Tomatoes; chopped
1 cup Tomato sauce
Tabasco sauce
1¼ teaspoon Chili powder; divided
1 tablespoon Maple syrup
¼ teaspoon Cumin
1 can Pinto beans; mashed (16 oz)
1 can Black olives (small can)

Directions

Have tortillas on a flat surface for filling.

Heat 2 tablespoons oil in large skillet. Cook 1 cup onions and 1 clove garlic until soft.

Add canned tomatoes, tomato sauce, Tabasco sauce, chili powder, maple syrup, dash salt and cumin. Cook and stir until well mixed and heated through.

Heat remaining oil in another skillet; cook and stir pinto beans, 1 clove garlic and ½ cup onion into oil. Add olives, dash salt, 1 tsp chili powder. Add some of the sauce mixture if beans are too thick.

Assemble echiladas by filling tortillas with 2-3 tbs bean mixture.

Place mixture on one edge of tortilla, not in center. (It is easier to roll up.) Roll up tortillas; place in shallow baking dish; cover with sauce.

Bake at 350 degrees for 30 minutes or until bubbly.

Optional: Dot with cheesy sauce made with nutritional yeast.

Source: Favorite Vegetarian Recipes/STAR/MM by Dianne Smith

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