Tex-Mex Enchiladas
Just one more example how BURGERevolution<sup>TM</sup> helps you find new ways to jazz up old stand-bys or crowd favorites. Don't take our word for it. Try it out!
Products Used:
MorningStar Farms® Malibu Burger Veggie Burgers
Servings: 10
Ingredients
- For Jalapeño-Cilantro Sauce:
- 1 quart 1 cup (40 fl. ounces) salsa
- 10 each (1 ounce) garlic cloves, fresh, whole
- 5 each (2 ounces) jalapeño peppers, fresh, seeded
- 1 pint (1 ounce) fresh cilantro, chopped
- 1/2 cup (4 fl. ounces) lemon juice
- salt and pepper
- For Enchiladas:
- 1 quart 1 cup (40 fl. ounces) red enchilada sauce
- 3/4 cup (1/2 ounce) fresh cilantro, chopped
- 1 tablespoon ground cumin
- 10 each (2 pounds) Gardenburger® Malibu Burger Organic Vegan, cooked, diced
- 1 each (4 ounces) red onion, fresh, chopped
- 20 each 6 inch corn tortillas
- 1 3/4 cups (15 ounces) black beans, canned, drained, rinsed
- 20 ounces soy cheese, shredded
- 1 quart 1 pint 2/3 cup (10 ounces) lettuce, shredded
Recipe Directions
1. Combine all Jalapeño-Cilantro Sauce ingredients in food processor and process until smooth. Set aside.2. In bowl, combine enchilada sauce, cilantro, and cumin.
3. Preheat oven to 350° F.
4. Place layer of enchilada sauce on bottom of three 7 x 11-inch baking pans.
5. Cook burger patty according to package instructions.
6. Sauté onions.
7. Dip tortillas in enchilada sauce to soften. Evenly spoon diced Gardenburger® Malibu Burger, beans, and red onions onto center of each tortilla. Roll tortilla up and place seam-side down in baking dishes. Repeat with remaining tortillas.
8. Spoon enchilada sauce evenly over top of rolled tortillas and spread soy cheese over tortillas.
9. Bake in preheated 350° F oven until bubbling, about 15 minutes. Garnish with shredded lettuce and Jalapeño-Cilantro Sauce. If desired, also garnish with fresh avocados and tomatoes.