Enchiladas #4

Yield: 6 Servings

Measure Ingredient
1 can (16-oz or bigger) tomato sauce
1 medium Onion
1 medium To large tomato (sliced) (up to)
5 ounces Sliced mushrooms
1 cup TVP (dry) (up to)
3 smalls Potatoes (or a 1 BIG one)
1 can (12-oz) beans
Tortillas (as many as you need; depending on how big you want them; i made @15 small ones)
1½ tablespoon Cajun seasoning (red pepper; salt)
1 tablespoon Parsley
½ tablespoon Liquid smoke (or less)
Jalepenos (optional)
Grated FF cheese (optional; I didn't use it; my girlfriend did)

From: GCJ4792@...

Date: Wed, 10 Jul 1996 14:13:52 -0500 (CDT) Saute the onion (diced) in water till clear. Rehydrate the TVP with a tablespoon of the tomato sauce and boiling water. Peel and dice the potatoes, then cook in the microwave for about 6 minutes. Drain the beans.

Put the TVP, Beans, onion, potato, seasoning, parsley,liquid smoke and about ¾ cup of the tomato sauce in a food processor, and puree till fairly well mixed (mine had max chunks of a ¼ inch) If it is really thick, add more tomato sauce. Heat in a skillet, watch closely. Heat oven to 350. Pour sauce in a baking dish, just enough to barely coat the bottem. Spoon the filling into the tortillas, roll, and place in the dish.

When you are done, pour the rest of the tomato sauce on top, top with the sliced mushrooms and tomatos, and FF cheese (if desired). Bake for 10-15 minutes. =) Geoff

fatfree digest V96 #191

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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