Tuesday, August 27, 2013

Creamy Pumpkin Black Bean Enchiladas

These vegan enchiladas are creamy and delicious and so easy to make. They are perfect for a quick dinner and packed with healthy ingredients, and in spite of being vegan are extra creamy.
Creamy Pumpkin Black Bean Enchiladas 2 cups vegetarian chicken cubes 1 cup frozen corn kernels 1 (15 ounce) can pumpkin 1 (15 ounce) can black beans, rinsed and drained 1 cup vegan cheddar (divided into 1/2 cup portions) 1 (8 to 10 ounce) jar or can of enchilada sauce 1 cup mild salsa 12 – 16 corn tortillas 1. Preheat the oven to 400 degrees. 2. In a medium bowl, mix the vegetarian chicken, corn, pumpkin, beans, and 1/2 cup cheddar until thoroughly mixed. In a small bowl, mix enchilada sauce and salsa. 3. Spoon 1/4 cup of the mixture into a tortilla and roll up. Place into a 9 x 13 glass baking sheet. Continue and roll the rest of the tortillas. When all your tortilla shells are rolled up, pour the salsa/enchilada sauce mixture over them and sprinkle with the remaining cheese. Bake for 15 to 20 minute, or until cheese is melted.

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