Vegetarian Enchiladas with Crumbled Soy and Cauliflower
 
 
Author:
Recipe type: Entree
Ingredients
  • 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
Instructions
  1. Prep vegetables and lime.
  2. Semi-thaw soy crumbles in microwave for 1 minute.
  3. To make cauliflower rice, either pulse through a blender or use a grater for rice sized pieces.
  4. Heat oil in a large skillet, then sauté garlic and onion for 2 to minutes.
  5. Add soy crumbles and cauliflower bits, and saute for 3 minutes.
  6. Add beans and diced chiles, mix and heat through.
  7. Stir in cilantro, spinach, and ½ cup of enchilada sauce.
  8. Cook an additional 2 minutes or until spinach wilted.
  9. Remove from heat.
  10. Spoon mixture onto each tortilla.
  11. Sprinkle a spoonful of lime juice over the top.
  12. Sprinkle with cheese, saving a little for garnish.
  13. Roll up snuggly and place in 9x13 greased (or sprayed) baking pan.
  14. When all the rolled tortillas are in pan, pour the remaining sauce over them.
  15. Sprinkle with remaining cheese to your taste, and some green onion.
  16. Bake for 20 to 30 minutes, until heated through and cheese is melted.
  17. Serve with lime quarters and salsa.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/vegetarian-enchiladas-crumbled-soy-cauliflower/