Food Bloggers Against Hunger – Economical Family Style Vegetarian Enchiladas

Servings servings

Calories

Author Louisa

1 package Frozen Soy Crumbles (i use Morningstar or Simple Truth Kroger brand), thawed
15 ounce can corn , drained
16 ounce can kidney beans , drained and rinsed
28 ounce can enchilada sauce
10 flour tortillas
1 cup cheddar cheese , grated

Preheat oven to 350F degrees. Lightly grease a 9x13 pan (or two 8x8 pans,1 freezer-safe, if you are going to be freezing one pan for later).
Mix soy crumbles in a bowl, with kidney beans, corn, and 1/2 cup of enchilada sauce. Stir to combine.
Add a 1/4 cup of the mixture to a tortilla, roll up to enclose filling. Place seam-down in pan. Continue with the rest of the mixture, either putting all 10 in large pan or splitting them equally into 2 separate pans for a later meal.
Top with remaining enchilada sauce and cheese. Bake for 20-25 minutes.

You can use browned ground beef instead of vegetarian soy crumbles, if desired