Makes: 8 – 10 enchiladas                  Prep/Cook Time:

INGREDIENTS:
 
1 packet PVP Taco Seasoned Plant-Based Crumble Mix
1 large onion, small dice (mince about 3 tablespoons for topping)
8 - 10 corn tortillas (do not use extra soft)
1 – 10 oz can red enchilada sauce
8 oz vegan cheese, shredded…we love cheddar!
Favorite oil to sauté onions and warm tortillas 

INSTRUCTIONS: 

• Heat oven to 350º.
• Cook Taco Seasoned Crumble Mix according to directions on packet. Set aside.
• Add 2 tablespoon oil to sauté pan and add onions. Cook until onions are translucent and soft.
• Remove from heat and stir in Taco Crumble Mix.

• Warm 8 – 10 tortillas
• Place tortillas on baking sheet. Using a pastry brush, brush on a little oil on each side of tortilla.
• Bake tortillas about 2-3 minutes, or until nice and soft. 

• Spread 1/4 cup taco crumble mixture down center of each tortilla.
• Sprinkle with about 1 tablespoon shredded cheese.
• Wrap tortillas tightly around filling, placing seam side down in medium casserole dish.
• Top with enchilada sauce making sure to separate enchiladas a bit with a fork or spatula, so sauce will fall in between enchiladas.
• Top with remaining cheese and minced onion.
• Bake for 30 minutes or until sauce is bubbling and top is slightly browned.