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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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These things freakin ROCK! I have been eating them the entire time i have been on weight watchers. Ingredients:
1 (5 ounce) packet veggie crumbles |
0.5 (8 ounce) can black beans |
1 (8 ounce) can rotel diced tomatoes |
0.5 (1 1/4 ounce) packet taco seasoning or 0.5 (1 1/4 ounce) packet enchilada seasoning |
4 fat free tortillas |
1/2 onion |
2 (8 ounce) cans enchilada sauce |
4 slices fat free cheese (your choice) |
nonfat sour cream |
fat free cheese |
olive |
salsa |
Directions:
1. Sautee onions in a pan. Once they are done, add boca meat and heat on the stove at medium heat.
2. Add taco seasoning with a little bit of water - let meat soak it up.
3. Add beans and rotel to the mixture.
4. Meanwhile, spray a square baking pan.
5. Lay out the four tortillas and add a slice of cheese to each.
6. Divide meat/bean mixture among the tortillas. Wrap them and put in the baking dish.
7. Pour the enchilada sauce over the enchiladas. Cover with aluminum foil and bake for 20-30 minutes.
8. Use any of the optional toppings once you have plated the enchiladas. I also like to add a little sugar free honey to the top for a sweet and spicy taste!
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