Vegetarian Enchiladas with Crumbled Soy and Cauliflower
Author: Merry Citarella
Recipe type: Entree
- 1 tablespoon olive oil or cooking spray
- 1 to 2 cloves garlic, finely chopped.
- 1 cup cauliflower rice
- 2 cups soy crumbles (or soy chicken bites)
- 2 cups refried beans
- 2 cups roughly chopped fresh spinach
- 1 onion chopped
- 3 tablespoons diced green chiles
- ½ cup fresh cilantro
- 2 to 3 cups chopped spinach
- ¼ cup lime juice
- 4 limes, quartered
- 2 to 3 sliced green onions
- 1 can Enchilada sauce
- ¾ cup grated cheese
- 8 tortillas
- Salsa
- Prep vegetables and lime.
- Semi-thaw soy crumbles in microwave for 1 minute.
- To make cauliflower rice, either pulse through a blender or use a grater for rice sized pieces.
- Heat oil in a large skillet, then sauté garlic and onion for 2 to minutes.
- Add soy crumbles and cauliflower bits, and saute for 3 minutes.
- Add beans and diced chiles, mix and heat through.
- Stir in cilantro, spinach, and ½ cup of enchilada sauce.
- Cook an additional 2 minutes or until spinach wilted.
- Remove from heat.
- Spoon mixture onto each tortilla.
- Sprinkle a spoonful of lime juice over the top.
- Sprinkle with cheese, saving a little for garnish.
- Roll up snuggly and place in 9x13 greased (or sprayed) baking pan.
- When all the rolled tortillas are in pan, pour the remaining sauce over them.
- Sprinkle with remaining cheese to your taste, and some green onion.
- Bake for 20 to 30 minutes, until heated through and cheese is melted.
- Serve with lime quarters and salsa.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/vegetarian-enchiladas-crumbled-soy-cauliflower/
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