Veggie Enchiladas
Everyone’s coming home tired and hungry. Instead of heading out for high-fat, high-salt restaurant food, whip up these simple, healthy, and oh-so-delicious Veggie Enchiladas.
Servings Prep Time
8people 30minutes
Cook Time
13minutes
Servings Prep Time
8people 30minutes
Cook Time
13minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a food processor, blend pico de gallo, beans, jalapeno, seitan, and cumin until course.
  3. Lay out tortillas. Place one spoonful of bean mixture on left side of each tortilla. Roll tortillas up.
  4. Place tortillas in a nonstick baking dish. Pour red chile sauce over the top.
  5. Cover and bake for 10 minutes. Uncover. Bake 3 minutes more.
Recipe Notes

Pico de gallo is generally known as a fresh condiment made from chopped tomato, onion, and chiles (typically serranos or jalapeños). Other ingredients may also be added to the salsa, such as lime juice and chopped cilantro leaves.  Many grocery stores carry ready-made pico de gallos in the refrigerated section.  Check labels to make sure sodium content is low.  A good rule of thumb:  Per serving, number of milligrams of sodium should be less than number of calories.

To toast cumin seeds, place them over high heat on the stove in a small heavy skillet.  Toss them frequently until fragrant, about two to four minutes.