These were so darn good. We gobbled them up, topped with some taco sauce. They would be very good with some Cheezy Sauce drizzled over the top.
Ingredients:
8 Whole Wheat Tortilla Shells
1 can or jar of Enchilada Sauce ( I used Old El Paso, but use your own favorite or homemade)
1.5 cups frozen corn
1/2 cup edamame or avocado
1/4 small butternut squash, roasted and diced
1/2 white onion diced
1 yellow pepper diced
1 can black beans, rinsed and drained
1 can diced tomatoes, drained
1 packet taco seasoning
1.5 cups cooked white or brown rice
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1/4 cup jalapeno slices
Simmer the onion, and pepper until tender in water . Then add the beans, corn, tomato and taco seasoning. Once warmed add the cooked rice and avocado, stir until warm, then remove from heat and cover. Roll 1/2 cup of mixture into each tortilla shell and put in baking dish, (seam side down) with a few ounces of the enchilada sauce poured over the bottom. Bake in 400 degree oven for 20 min, then pour remaining enchilada sauce over the top. Bake for an additional 10-15 min. Remove from oven and sprinkle with jalapenos over the top. Serve with taco sauce, cheezy sauce, vegan sour cream, salsa, or your own favorite topping. As shown makes 4 servings, approx 420 calories ea. Enjoy!
Ingredients:
8 Whole Wheat Tortilla Shells
1 can or jar of Enchilada Sauce ( I used Old El Paso, but use your own favorite or homemade)
1.5 cups frozen corn
1/2 cup edamame or avocado
1/4 small butternut squash, roasted and diced
1/2 white onion diced
1 yellow pepper diced
1 can black beans, rinsed and drained
1 can diced tomatoes, drained
1 packet taco seasoning
1.5 cups cooked white or brown rice
____
1/4 cup jalapeno slices
Simmer the onion, and pepper until tender in water . Then add the beans, corn, tomato and taco seasoning. Once warmed add the cooked rice and avocado, stir until warm, then remove from heat and cover. Roll 1/2 cup of mixture into each tortilla shell and put in baking dish, (seam side down) with a few ounces of the enchilada sauce poured over the bottom. Bake in 400 degree oven for 20 min, then pour remaining enchilada sauce over the top. Bake for an additional 10-15 min. Remove from oven and sprinkle with jalapenos over the top. Serve with taco sauce, cheezy sauce, vegan sour cream, salsa, or your own favorite topping. As shown makes 4 servings, approx 420 calories ea. Enjoy!