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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.