Mashed Potato and Roasted Vegetable Enchiladas

Submitted by: Letty

Prep Time: approx. 1 Hour 30 Minutes
Cook Time: approx. 30 Minutes

” This is the perfect comfort food for cold days. To make it vegan,
substitute non-dairy ingredients for dairy. Leftover filling makes a
great lunch! If you want to make mashed potatoes from scratch, you
will want at least 4 cups when you are through. ”

Ingredients
1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 potatoes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce, red or green
8 ounces shredded Cheddar cheese

Directions
1 Preheat oven to 425 degrees F (220 degrees C).
Grease a 9×13 inch baking dish.

2 In a large mixing bowl, combine broccoli, mushrooms,
zucchini, and carrots.
Drizzle the vegetables with olive oil and season with salt and pepper.
Spread vegetables in a single layer on a jellyroll pan.

3 Roast vegetables in the 425° F (220°C) oven for 30 to 40 minutes;
stir halfway through their cooking time. When they are
finished cooking,
remove them from the oven and reduce the oven’s heat to 350° F (175° C).

4 Bring water, milk and butter or margarine to a boil in a large pot.
Remove the pot from the heat and mix in the mashed potato mix.
Let stand two minutes, then stir the mashed potatoes with a fork until
they are smooth. In a large bowl, mix potatoes and roasted vegetables together.

5 Heat a tortilla in dry nonstick skillet over medium heat briefly on
both sides to make it pliable. Dip the tortillas in enchilada sauce,
then place the tortilla on a plate to assemble. Put a large spoonful
(approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center
of the tortilla. Top with about 1 to 2 tablespoons of cheese, and roll
the tortilla up. Place rolls seam-side down in the baking dish, and repeat
this process until all of the enchiladas are rolled. Pour extra sauce
over top and sprinkle with remaining cheese.

6 Bake at 350° F (175° C) for approximately 20 to 30 minutes, until the
enchiladas are heated through.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 546
Protein 20g
Total Fat 32g
Sodium 1022mg
Cholesterol 63mg
Carbohydrates 51g
Fiber 9g

White Mexican Enchiladarole

This is a very versatile recipe that is great if you want to
make a nice meal that doesnt take alot of time.
If you have the extra time you can roll the ingredients
up in a traditional enchilada shape. Usually I do that,
but when in a hurry, I just layer it all like you would with lasagna,
it comes out great in half the time!!! It’s versatile because you
can use ingredients that you have on hand, or are available at your
store, and as you will see, the quantities can be changed,
it comes out great almost no matter what you do!

Sauce Mix:
~0~ 1 – 10 oz can Campbells Celery Soup
(other brands and the low fat version work well too,
infact you can substitute with any cream soup of your liking)
~0~ 16 oz sour cream (low or full fat ok)
~0~ 2 tablespoons milk – whole, 2% or skim, all work well
(add more if your sauce looks to thick to pour easily)

Filling Mix:
~0~ 1 pkg thawed/unfrozen/defrosted (or 1 or 2 cups) (or 1, 1-1/2, or 2 lbs)
Veggie Crumbles (aka: soy protein veggie ground round).
If your store doesnt carry veggie crumbles/ground round, you can
substitute a similar qty of veggie/garden burger patties all
chopped up to look like ground crumbles.
~0~ 1 small can diced green chilis
~0~ 1 small can diced black olives
~0~ 1 pkg Lawrys taco seasoning mix
(Lawry’s is my favorite but you can use others)
~0~ 10 or 20 shakes Schilling/McCormick Mexican Seasoning
~0~ 1 onion chopped up (optional)
~0~ 2 cloves garlic (optional) (you can peel them and shred using the
small holes (parmesan grater) on your cheese grater –
it’s much easier than chopping or using a garlic press)
~0~ Leftovers (optional) add your refrigerator leftovers such as
chopped tomatoes (with or without the juice) chopped onions,
any variety of vegetables – chop them up kind of small)

Mix it all up good – no need to heat, the veggie curmbles are
cooked and everything else will cook in the oven

Directions:
Spread a little of the white sauce on bottom of a casserole pan
(about 1/3 or enough to cover the pan)
cover with layer of corn tortillas (overlapping to leave no openings)
top that with the veggie crumble mix
top that with grated sharp cheddar and monterey jack cheese (about a pound)
add another layer of corn tortillas to cover it
spread the rest of the white sauce on top

bake for 20 minutes
top with a handful of the grated cheese
back in the oven until top cheese is melted

let sit for 15 minutes to set

serve with coca-cola (not pepsi!) in tall glasses with four large ice cubes each

Tofu Hummus Tacos

8oz firm tofu, drained & pressed (I use silken)
1 can (soup sized) beans, drained
(I usually use garbanzo, but great northren beans work too)
2 tablespoons tahini or peanut butter (it’s good either way)
1 small can diced green chilies
plenty of lemon/lime juice & garlic
8 taco shells
lettuce
green onions
tons of salsa
lime wedges
2 cups of cooked rice (best if cooked in veggie stock!)
Combine all of the ingredients at the top of the list in a
food processor, and process until smooth.
Heat the taco shells, and spoon tofu/bean mixture into shells.

Garnish with veggies, and serve rice on side.

Make sure to have plenty of lime on hand, that really makes the recipe for me!

Famous Enchiladas

Originally by: Dellena
Adapted for meatless by: Barbi

“This sounds like a lot of work by the size of the text, but
it’s really quite easy, and very difficult to mess up.
You won’t believe how good they taste!”

Shopping Cart:
1 lb ground veggie crumbles
1 lb extra sharp cheddar cheese
1 lb monterey jack cheese
1 pkg Lawrys Enchilada Sauce Mix
6 oz can tomato paste (not sauce, paste!)
1 bottle McCormick Mexican Seasoning
(also known as Schilling in some parts of the USA)
1 small can chopped black olives
1 small can chopped green chiles
6 cloves garlic
24 corn tortillas (you will lose some of them)
some onion powder to taste
some garlic powder to taste
some salt
some pepper
2 disposable foil square pans

Make the sauce first. Put the tomato paste and the water in a pan and
mix together with an egg beater, until paste is dissolved.
Add the Lawrys seasonings, mix well and put on low heat.
Come back and stir it often while making the rest of the stuff below.

Shred both cheeses, sprinkle with flour and mix to keep it from lumping.

Shred the garlic on the small holes of the cheese grater. (It’s way easier
than dicing!)

In a large bowl mix the veggie crumbles, olives, green chiles, garlic and all
spices. Add a tablespoon or two of the sauce if it’s too dry to mold in a shape.

Taste test it – add more garlic or onion powder if necessary.

Mix together with 3/4 of the shredded cheeses.

Place 5 or 6 of the tortillas in the hot sauce to soften them. If they are soft
enough they will roll without breaking, if they are too soft they will tear.
You will see.

Take out a tortilla and place it on your baking pan. Fill with the veggie/cheese mix
(go ahead, use your hands) and roll into an enchilada. Turn it seam side down.

Repeat until both your pans are filled up. Cover the enchiladas with reamining sauce.

Bake for 30 minutes in a preheated oven. Cover with the rest of the cheese and bake
5 minutes more or until cheese is melted.

Serve with Coca Cola, not Pepsi, in tall glasses with 4 (not 3, not 5) ice cubes each.

Servings: 6-8

Cheese Taco Shells

Hi everyone, I came up with a great idea one day when I was making everyone
tacos and I was just having the filling……

take shredded cheddar cheese, put a small pile in a hot non-stick
pan. Kinda spread it out a little. Let it fry up until melted and sides are a
bit crispy. Turn over and fry until crisp. Take out and bend slightly to
create a taco shape. Let harden. Fill like you would a regualr taco. I
have used this to make a taco salad shell and a tostada shell. My family was
so jealous of me while I was munching away on my cheddar cheese shell with all
my mmmmmmmms, yummms and crunch crunch crunching

Tofu Tacos

Submitted by: Donna
” A great taco without the meat. “

Ingredients:
1 (12 or 16 ounce) package garden herb tofu, crumbled
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 cup chopped onion
2 teaspoons chili powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon salt
1/2 lime, juiced
1/2 cup tomato sauce
1/4 cup chopped fresh cilantro
8 to 10 taco shells, heated
2 cups shredded lettuce
2 tomatoes, chopped
1 avocado – peeled, pitted and diced
1 cup shredded Cheddar cheese
1/4 cup salsa

Directions:
1 Over a medium heat fry the tofu, oil, garlic and onion in a
large skillet for 5 minutes. Add the chili powder, paprika,
cayenne, cumin, salt, lime juice and tomato sauce to the skillet and stir.
Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a serving bowl.
2 Spoon the tofu mixture into taco shells. Top the mixture with lettuce,
tomatoes, avocado, Cheddar cheese and salsa.

Caesar Salad Tacos

Prep Time: approx. 20 Minutes

” This is a meatless entree. This healthy and intriguing recipe got
a thumbs up from all of the tasters in the Ortega kitchen. Try it for yourself! ”

Ingredients
8 cups prewashed and cut romaine lettuce
2 cups shredded Cheddar cheese
1 avocado – peeled, pitted and diced
1/2 cup diced green chile peppers
1/2 cup black beans, drained and rinsed
1/4 cup kernel corn
1/3 cup Caesar-style salad dressing
1/4 cup taco sauce
12 taco shells, warmed

Directions
1 Combine lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl.
Combine dressing and taco sauce in small bowl; mix well.
Pour over lettuce mixture; toss well to coat.

2 Fill each taco shell with salad mixture; top with remaining cheese and tomatoes.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 447
Protein 16g
Total Fat 27g
Sodium 481mg
Cholesterol 40mg
Carbohydrates 38g
Fiber 8g

Mexican Enchiladarole

This is a very versatile recipe that is great if you want to make
a nice meal that doesnt take alot of time. If you have the extra
time you can roll the ingredients up in a traditional enchilada
shape. Usually I do that, but when in a hurry, I just layer it all
like you would with lasagna, it comes out great in half the time!!!
It’s versatile because you can use ingredients that you have on hand,
or are available at your store, and as you will see, the quantities
can be changed, it comes out great almost no matter what you do!

Sauce Mix:
~0~ 1 small can tomato paste
~0~ 2 cups water
~0~ 1 pkg Lawrys Enchilada Sauce mix
To save yourself some grief by avoiding lumps, mix the water and tomato
paste *Before* you add the enchilada sauce mix. I do it with an
old-fashioned hand-cranked mixer, but you can also mix it in a blender,
a food processor, or even with a fork or spoon.

Mix the powdered enchilada mix in and put on stove on low heat.

Filling Mix:
~0~ 1 pkg thawed/unfrozen/defrosted (or 1 or 2 cups) (or 1, 1-1/2, or 2 lbs)
Veggie Crumbles (aka: soy protein veggie ground round). If your store doesnt
carry veggie crumbles/ground round, you can substitute a similar qty of
veggie/garden burger patties all chopped up to look like ground crumbles.
~0~ 1 small can diced green chilis
~0~ 1 small can diced black olives
~0~ 1 pkg Lawrys taco seasoning mix (Lawry’s is my favorite but you can
use others)
~0~ 10 or 20 shakes Schilling/McCormick Mexican Seasoning
~0~ 1 onion chopped up (optional)
~0~ 2 cloves garlic (optional) (you can peel them and shred using the
small holes (parmesan grater) on your cheese grater – it’s much easier
than chopping or using a garlic press)
~0~ Leftovers (optional) add your refrigerator leftovers such as chopped
tomatoes (with or without the juice) chopped onions, any variety of
vegetables – chop them up kind of small)

Mix it all up good – no need to heat, the veggie crumbles are cooked and
everything else will cook in the oven

Directions:
Spread a little of the sauce on bottom of a casserole pan (about 1/3 or
enough to cover the pan)
cover with layer of corn tortillas (overlapping to leave no openings)
top that with the veggie crumble mix
top that with grated non-dairy sharp cheddar and/or monterey jack cheese
(about a pound)
add another layer of corn tortillas to cover it
spread the rest of the sauce on top

bake for 20 minutes
top with a handful of the grated non-dairy cheese
back in the oven until top cheese is melted

let sit for 15 minutes to set

serve with coca-cola (not pepsi!) in tall glasses with four large ice
cubes each