Free Recipe Enchilada Stack 2
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Enchilada Stack 2 Recipe
Vegetable cooking spray
1 md Onion; chopped
6 oz Frozen pre-browned
-all-vegetable; thawed
Protein crumbles
15 oz Pinto beans; canned, rinsed
-and
; drained
3 sm Tomatoes; chopped
1 Jalapeno; minced
1-1/2 ts Ground cumin
1/4 ts Pepper
5 Corn tortillas
Enchilada sauce; recipe
-follows
1/2 c Lowfat cheddar cheese;
-shredded
1/4 c Fat-free sour cream
Enchilada Stack 2 Preparation
Spray medium skillet with cooking spray; heat over medium heat until hot. Saute onion until tender, 3-4 minutes. Add protein crumbles, beans, tomatoes, jalapeno chili, cumin, and pepper; cook over medium heat until hot, 3-4 minutes. Place 1 tortilla in bottom of 1-quart souffle dish or casserole; spoon 1/4 of the bean mixture over tortilla. Spoon 1/3 cup Enchilada Sauce over. Repeat layers three times, ending with a tortilla and remaining 2/3 cup of Enchilada Sauce. Sprinkle with cheese. Bake, uncovered, at 350 degrees until hot through, 25-30 minutes. Let stand 5 minutes; cut into 4 wedges. Serve with sour cream. Per serving: 236 Calories; 3g Fat (10% calories from fat); 12g Protein; 39g Carbohydrate; 5mg Cholesterol; 746mg Sodium NOTES : Can use black beans instead of pinto. I use canned Enchilada Sauce ”cause I”m lazy. :) Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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