EASY VEGETARIAN ENCHILADAS|
1 pkg. flour tortillas
1 large jar salsa (mild to
chopped onion, green pepper,
olives and sour cream (if
1 can Mexican-style beans
shredded cheese (Cheddar or
1 small can Mexican-style tofu
whatever else you want (i.e.,
eggplant, hot peppers,
spices or meat; use your
Preheat oven to 325 degrees. In a large bowl, mix everything
together except the tortillas and the salsa. Then lay one
tortilla on the counter; add a spoonful or two of filling and
spread out in a line. Roll the tortilla and place flap side
down in a lightly greased (I use Pam) rectangular baking pan.
Continue the process until you've used all the tortillas. Bake
for 40 to 50 minutes or until the salsa looks somewhat dried.
Top with sour cream. (I usually freeze what's left for a quick
and easy microwavable meal later on.)
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