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---------- Recipe via Meal-Master (tm) v8.02
Title: VEGGIE ENCHILADAS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 4 servings
8 Corn tortillas, soft
4 tb Olive oil, divided
1 1/2 c Onions; chopped; divided
2 Garlic cloves; chopped;
--divided
2 c Tomatoes; chopped
1 c Tomato sauce
Tabasco sauce
1 1/4 ts Chili powder; divided
1 tb Maple syrup
1/4 ts Cumin
1 cn Pinto beans; mashed (16 oz)
1 cn Black olives (small can)
Have tortillas on a flat surface for filling. Heat 2
tablespoons oil in large skillet. Cook 1 cup onions
and 1 clove garlic until soft. Add canned tomatoes,
tomato sauce, Tabasco sauce, chili powder, maple
syrup, dash salt and cumin.Cook and stir until well
mixed and heated through.
Heat remaining oil in another skillet; cook and stir
pinto beans, 1 clove garlic and 1/2 cup onion into
oil. Add olives, dash salt, 1 tsp chili powder. Add
some of the sauce mixture if beans are too thick.
Assemble echiladas by filling tortillas with 2-3 tbs
bean mixture. Place mixture on one edge of tortilla,
not in center. (It is easier to roll up.) Roll up
tortillas; place in shallow baking dish; cover wiht
sauce. Bake at 350 degrees for 30 minutes or until
bubbly. Makes 6-8 servings. Optional: Dot with cheesy
sauce made with nutritional yeast.
Favorite Vegetarian Recipes/STAR/MM by Dianne
Smith/DEEANNE
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