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Vegetarian Enchilada Bake
Recipes
Vegetarian Enchilada Bake

Ingredients

  • one 10-ounce box frozen veggie patties
  • one package taco seasoning mix (reserve 1 teaspoon)
  • ¼ cup frozen onions
  • 1 tablespoon frozen diced green peppers
  • vegetable cooking spray
  • 8 flour tortillas
  • one 10-ounce can enchilada sauce
  • one 8-ounce package Veggie Shreds (reserve ¼ cup for black beans)
  • aluminum foil

Steps

  1. Preheat oven to 375°F.
  2. Crumble veggie patties into mixing bowl; add taco seasoning mix (reserving 1 teaspoon for topping), onion and pepper, mixing until blended. If mixture is still frozen, thaw on defrost setting in microwave for 5 minutes.
  3. Spray baking dish with vegetable cooking spray.
  4. Lay tortilla shell flat on work surface; place approximately ¼ cup of veggie patties mix and 2 tablespoons veggie shreds on one side of the shell. Starting with side of shell topped with veggie mixture, roll tortilla shell tightly over mixture and place seam-side down into baking dish. Repeat with remaining shells.
  5. Pour enchilada sauce over top, covering entire dish. If some of the tortillas do not get covered, spread with a spoon.
  6. Sprinkle remainder of veggie shreds (reserving ¼ cup for black beans) and reserved taco seasoning over top.
  7. Cover with aluminum foil and bake for 15 minutes covered. Remove foil and bake for additional 5 minutes.