Lizzys Veggie Enchiladas

(4 votes)
My 23 year old daughter Lizzy came up with this recipe one night when she wanted to cook dinner and didn't have a recipe or a plan. I had all of the ingredients on hand because I ALWAYS shop at Trader Joes. She is working on her BS in Nutrition and I couldn't be prouder of her. She has become such a wonderful cook although she never really showed any interest while she was growing up. Everyone who has tried these has loved them. They may be even better re-warmed the next day!!!!

Trader Joes Whole Wheat Flour Tortilla
Trader Joes Red Enchilada sauce (in the bottle)
1 onion chopped
2 cloves garlic minced
1 can Trader Joes Cuban Style Black Beans
Trader Joes Soy Chorizo
1 cup frozen or fresh corn
1 small can salsa (we use Herdez mild to medium)
Trader Joes grated mexican cheese
1 small can sliced olives
1 T chipotle chile powder

Saute onion and garlic until soft in small amount of olive oil. Add Soy Chorizo, crumbled and removed from casing. Saute 2-3 minutes. Add canned black beans (and liquid) and salsa, corn and chile powder. Simmer on low another 10 minutes or so. Warm tortillas in a clean towel in microwave 1 -2 minutes (or in the oven wrapped in foil - sprinkle with a little water either way to keep them moist). Spread 1/4 cup of enchilada sauce over bottom of 11x13 glass pan. Fill tortillas with 1-2T of filling and roll up burrito style and place in pan. I usually get 8 - 10 in the pan. Pour rest of sauce over the enchiladas, trying not to leave too much tortilla uncovered (it will get very crispy if you do), trying not to drown them! Sprinkle with as much cheese as you desire and top with the sliced olives. Bake at 350 until hot and bubbly. Enjoy!

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