Red Enchiladas

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Red Enchiladas

 

2 c. salsa - * recipe below

6 oz. can tomato paste

1 1/2 c. water

1/2 t. each of ground cumin and dried oregano

1/2 lb vegetarian burger, crumbled(I used 1/2 of a can of Worthington Vegetarian

Burger)

1 T. oil of choice( I used peanut oil)

8 large spinach tortillas

cheddar Colby jack cheese, grated

4 oz. can of sliced black olives, drained

1 sweet onion, diced fine(I used Vidalia)

 

In a medium saucepan, mix the salsa, tomato paste, water, cumin and oregano.

Simmer for about 10 minutes, stirring occasionally.

 

Put about 6 T. of salsa mixture into a 9 x 13 inch sprayed casserole dish and

spread around the bottom of the dish.

 

In a large frying pan, brown the vegetarian burger and put into a bowl and set

aside.

 

Using the same frying pan, spray with some cooking spray and lightly brown one

side of a tortilla and then with the non-browned side up, still in the frying

pan, spread with a couple Tbsp. of the salsa mixture. Add a some vegetarian

burger, diced onion and shredded cheese and roll into a tube. Place seam side

down in the dish.

 

Repeat the same procedure with the remaining tortillas and line up side by side

in the casserole dish(short side across), squeezing them in close.

 

Spoon the remaining salsa mixture over the Tortillas. Sprinkle with diced

onions, cheese and sliced black olives. Bake @ 350 degrees F. for 15 minutes.

Serve. Serves 8.

 

Salsa

 

14 oz. can of petite diced tomatoes

1 4 oz. can of diced green chilies

1/2 sweet onion, finely diced

1 T. lemon juice

1/2 c. diced fresh cilantro

 

Mix all the ingredients together and season to taste. Use all of this in the

recipe above.