Anyway during our "what are you having for supper" part of our conversations she told me how she mades chicken enchiladas. It sounded great! I tweaked the directions to fit our family and voila!, Vegetarian Enchiladas were born.
Thanks A!Vegetarian Enchiladas
2 servings Tac'Os
1 can black beans, drained and rinsed
1 box red beans and rice, prepared
2 cans broccoli cheese soup
1 jar Salpica Mango Peach Salsa
tortillas (flour or whole wheat)
Fix Tac'Os and red beans and rice according to package directions. Mix 1 1/2 cans broccoli cheese soup with1 1/2 cups salsa. Add Taco-O's, black beans and red beans and rice. Mix together. Place 1/2 cup bean mixture on one end of tortilla. fold that end over the mixture, fold each end in and roll tortilla over. It will made a nice burrito/enchilada shape and the filling will stay in.
Place in 9x13 pan. Each pan should hold 6. Mix 1/2 can soup with 1/2 cup salsa. Spread over top of each enchilada. Place remaining 6 in 9x13 pan. Spoon salsa over top and sprinkle with shredded cheese. Cover pan with tin foil and bake at 350º about 20-30 minutes.
Serve with shredded lettuce, sour cream and tomatos. A homemade guacamole would be great but J didn't make it for me last night.
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