Plum Cove Cottage | Robyn | Vegetarian Enchiladas

Plum Cove Cottage | Robyn | Vegetarian Enchiladas

Vegetarian Enchiladas

I have been trying to make a vegetarian enchilada for a long time.  Now that I can buy a vegetarian or soy crumble like ground round, and using vegetarian chili and beans, I think I have found the right combination.  These are soft and creamy, and made with flour tortillas.  (Or substitute gluten free tortilla, if you like.)

Vegetarian Enchiladas Recipe

Tomato Sauce:

Saute: 1 onion in 2 tbl oil, 1 garlic clove.  Add: four cups chopped tomatoes, handful of oregano & basil. Simmer 30 mins until thick.   Add salt to taste.  Spread in bottom of casserole.


Saute in oil, garlic, onion, 1 cup cooked rice1 cup vegetarian chili, one can chili beans, handful of grated cheese, one cup vegetarian ground round, half a cup chopped celery.

Spoon filling in the center of flour tortillas. Sprinkle with grated sharp cheese. Roll and place on top of tomato sauce.

Cover with more tomato sauce, sprinkle more grated sharp cheese to cover tortillas.

Bake 375 degs for 30 minutes.

Garnish with sliced avacado and sour cream.