YIELD: 12 SERVINGS
For the jalapeno-cilantro sauce:
10 cups prepared salsa
10 garlic cloves, coarsely chopped
5 jalapeno peppers, chopped
2 cups fresh cilantro
4 oz. lemon juice
salt and pepper, to taste
For the enchiladas:
40 oz. red enchilada sauce
¾ cup cilantro, chopped
3 tsp. ground cumin
10 oz. prepared veggie burger, ¼" dice
1 red onion, 1/8" dice
20 (6") corn tortillas
15 oz. black beans, canned, drained
20 oz. soy cheese, shredded
10 oz. lettuce, shredded
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For the sauce: Combine all sauce ingredients in a food processor and process until smooth. Set aside.
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In bowl, combine enchilada sauce, cilantro and cumin.
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Preheat oven to 350°F. Place layer of enchilada sauce on bottom of 3 (7×11") baking pans.
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Cook veggie burger according to package instructions. Saute onions.
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Dip tortillas in enchilada sauce to soften.
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Evenly spoon diced veggie burger, beans and red onion onto center of each tortilla. Roll tortilla up and place seam-side down in baking dishes. Repeat with remaining tortillas. Spoon enchilada sauce evenly over top of rolled tortillas and spread soy cheese over top of sauce.
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Bake until bubbling, about 15-20 minutes. Garnish with shredded lettuce and jalapeno-cilantro sauce.
Photo and recipe: Kellogg's
