Vegetarian Enchiladas

My hubby has been in heaven lately with all this Mexican food I've been cooking. Mexican food is his favorite and we've eaten it about 4 times in the last week. 

Even though I've been using vegan meat, he's been very pleased. 

I was a little nervous about these because there is no cheese in these, but they didn't even need cheese. They came out great and the entire family loved them. I topped mine with a sour cream I made with fagé yogurt and garlic powder. 

I was surprised the kids ate them, but the kids love beans so they were happy campers.

This was probably the easiest version of enchiladas I've ever made, and the healthiest....

Ingredients:

2 8-ounce cans tomato sauce

3 cups water

4 tablespoons cornstarch

3 tablespoons chili powder

½ teaspoon onion powder

¼ teaspoon garlic powder

salt to taste

Casserole Ingredients:

1 can black beans

1 lbs meatless ground beef

2 tbs chili powder

1 tbs cumin

10 whole wheat or 16 corn tortillas

Optional Ingredients:

guacamole or sliced avocado

salsa

tomatoes

lettuce

diced onion

Sour cream or fagé (plain Greek Yogurt)

Instructions:

Place all ingredients for the sauce in a saucepan. Mix with a whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder and salt, if desired. Set aside.

Preheat oven to 350ºF.

To assemble casserole, place the beans in a large bowl. Add the meatless ground meat, chili powder and cumin. Mix gently until well combined. Place 1½ cups of the sauce in the bottom of a large non-stick baking dish. Take 1 tortilla at a time and spread a line of the bean mixture down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other. Pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. 

Bake for 35 minutes. Remove from oven and let rest for about 5 minutes before cutting. Serve with additional toppings, if desired.