Vegetarian spinach enchiladas contain freekeh, a healthy roasted green wheat, and Mexican Veggie Ground Round along with plenty of picante sauce and cheese.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a large bowl, mix together ground round, spinach, 3/4 cup (175 mL) of the cheese, freekeh and green onion.

  • Spread 1/2 cup (125 mL) of the picante sauce in the bottom of a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.

  • Fill each tortilla with 3/4 cup (175 mL) of the filling mixture. Roll up snugly, tucking in ends a bit. Place seam side down in pan. Fill rest of tortillas and place in pan.

  • Spread remaining picante sauce over the top of the tortillas. Sprinkle with remaining 1 cup (250 mL) cheese.

  • Bake in the preheated oven with rack in the middle, for 18 to 20 minutes.

Note:

You can substitute 1 (320 g) package Yves Veggie Cuisine(R) Garden Veggie Crumble for Veggie Ground Round Mexican or Original.

Picante sauce is similar to salsa but is less chunky. To add more heat, use jalapeno or other spicy cheeses.

Vegan?

Use mozzarella or Cheddar style shreds.

Nutrition Facts

483 calories; protein 27.3g 55% DV; carbohydrates 48g 16% DV; fat 20.3g 31% DV; cholesterol 33.5mg 11% DV; sodium 1337.2mg 54% DV. Full Nutrition
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