AuthorLife and Health NetworkDon’t let the length of this recipe scare you—this meets the needs of both those in a hurry and those who want to take their time. You can make these enchiladas quickly with storebought sauce and meat substitute, or make both at home. Either way, these enchiladas are worth it. Creamy, slightly spicy, and sky-high in flavor thanks to the bulgur “meat,” corn, and green chiles, they’re the perfect dish for any dinner table.
Ingredients
Instructions
Mix all of the ingredients together in a saucepan. Bring to a boil and simmer for 10 minutes.
Add 1 cup of bulgur or veggie meat, water, and taco seasoning to a saucepan. Sauté for a few minutes, then set aside until enchiladas are ready to assemble.
Preheat the oven to 350ºF. In a 9x13 casserole dish, spoon just enough enchilada sauce to coat the bottom, about ½ cup.
Soak a tortilla in the pot of sauce and spoon on the beans, corn, burger, green chiles, and sour cream in the center. Roll and place it in the casserole dish.
Evenly pour the rest of the sauce over the rolled enchiladas and sprinkle with cheese.
Cover with foil and bake for 30 minutes.
8 servings 1 enchilada * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Mix all of the ingredients together in a saucepan. Bring to a boil and simmer for 10 minutes.
Add 1 cup of bulgur or veggie meat, water, and taco seasoning to a saucepan. Sauté for a few minutes, then set aside until enchiladas are ready to assemble.
Preheat the oven to 350ºF. In a 9x13 casserole dish, spoon just enough enchilada sauce to coat the bottom, about ½ cup.
Soak a tortilla in the pot of sauce and spoon on the beans, corn, burger, green chiles, and sour cream in the center. Roll and place it in the casserole dish.
Evenly pour the rest of the sauce over the rolled enchiladas and sprinkle with cheese.
Cover with foil and bake for 30 minutes.