Meatless Meals--Vegetarian Enchiladas

Providing vegetarian meals for a family who was going through a hard season recently was a source of joy for me AND good incentive to incorporate more meatless meals in our dinner repetoire.

I thought I'd share a few of our favorite vegetarian recipes this week. We've been hibernating of late, trying to get healthy again after rotating colds, and there doesn't seem like much to blog about. But recipe posts are easy, and I am always on the lookout for good recommendations to get me out of meal plan ruts. (Leave your vegetarian favorites in the comment section!)


The first one you can also make with browned ground beef or pre-cooked chicken.


Vegetarian Enchiladas
Makes 6-8 servings


Ingredients:
8 flour tortillas (8")
1 can refried beans
1 can black beans
1 small can diced tomatoes w/chiles
1 1/2 c. sweet corn (I use 1 pint of the corn I freeze each summer from the garden)
2 c. shredded cheese (I like to use Mont. Jack)
1 1/2 c. (1 can) enchilada sauce (I make my own using this recipe even though it makes alittle more than needed here)


Toppings:
chopped lettuce
sour cream
sliced black olives


1. Combine beans, tomatoes/chiles, corn, 1 c. cheese, and 1/2 c. enchilada sauce, and spread about 1/3 c. of mixture lengthwise into each tortilla and roll up.
2. Place seam side down into a greased 9x13" dish, pour remaining sauce evening over top and sprinkle with the rest of the cheese.
3. Bake @ 350 degrees for 30-45 mins. until cheese is melted and everything is bubbly. Let sit a few minutes, then serve with lettuce, sour cream and olives.


*When making with meat, I use only the refried beans, meat, cheese, sauce, and toppings.
*A good meal to freeze for later!