Filling:
2 tbsp (30 mL) canola oil
1 pkg (340 g) Yves Veggie Cuisine® Original Ground Round
1 red pepper, diced
1 onion, diced
2 cloves garlic, minced
1 tsp (5 mL) each chili powder and cumin
1/2 tsp (2 mL) each salt and pepper
1 can (540 mL) Yves® Black Beans, drained and rinsed
4 nuggets Europe’s Best® Chef’s Spinach, thawed
Sauce:
1 cup (250 mL) tomato salsa
1 cup (250 mL) vegan sour cream
2 jalapeño peppers, seeded and minced
1 1/2 cups (375 mL) shredded vegan cheese
12 small flour tortillas
2 green onions, finely sliced
1. Filling: Preheat oven to 425°F (220°C). Heat oil in large skillet set over medium heat; cook Yves Veggie Cuisine<sup>®</sup> Original Ground Round, red pepper, onion, garlic, chili powder, cumin, salt and pepper for 3 to 5 minutes or until starting to brown. Stir in Yves<sup>®</sup> Black Beans and Europe’s Best<sup>®</sup> Chef’s Spinach; cook for 3 to 5 minutes or until liquid is absorbed. Let cool to room temperature.
2. Sauce: Meanwhile, in blender, purée salsa until smooth; stir in sour cream and jalapeño. Spoon half of the sauce into greased 13- x 9-inch (33 x 23 cm) baking dish.
3. Place 1/3 cup (75 mL) filling and 1 tbsp (15 mL) vegan cheese in each tortilla. Roll up tightly and place seam-side down in baking dish. Top with remaining sauce and sprinkle with remaining vegan cheese.
4. Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned and filling is heated through. Sprinkle with green onions.
Tips:
For gluten-free enchiladas, substitute corn tortillas for flour ones.
Garnish with thinly sliced jalapeño peppers, fresh cilantro or avocado if desired.
