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.

Ingredients

• Cooking spray
• 1 (14.5 oz) can seasoned black beans
• ¼ cup picante sauce
• ¼ cup dairy-free cheese shreds

Steps

1. Preheat sauté pan on medium-low 1–2 minutes. Remove pan from heat and coat with spray.
2. Return pan to heat and add beans. Mash beans until desired consistency; add picante sauce and stir to mix. Cook 2–3 minutes until 165°F.
3. Top with shreds, cover, and cook 1–2 minutes until melted. Serve.