Tex Mex Enchiladas

Tex Mex Enchiladas
YIELDS: 12 Servings


Jalapeno-Cilantro Sauce

  • 10 cups salsa
  • 10 coarsely chopped garlic cloves
  • 5 chopped jalapeno peppers
  • 2 cups cilantro, fresh
  • 4 oz. lemon juice
  • salt and pepper to taste
  • 40 oz. red enchilada sauce
  • ¾ cup cilantro, chopped
  • 3 tsp. ground cumin
  • 10 oz. Morningstar Farms® Veggie Grill™ Vegan Burgers,
  • ¼ inch dice
  • 1 red onion, ¹⁄8 inch dice
  • 15 oz. black beans, canned, drained
  • 20 – 6" corn tortillas
  • 20 oz. soy cheese, shredded
  • 10 oz. lettuce, shredded
  1. Combine all Jalapeno-Cilantro Sauce ingredients into a food processor and process until smooth. Set aside.
  2. In a bowl, combine enchilada sauce, cilantro and cumin.
  3. Preheat oven to 350°F. Place a thin layer of enchilada sauce on the bottom of three 7" x 11" baking pans.
  4. In a pan, cook Morningstar Farms® Veggie Grill™ Vegan Burgers according to package instructions. Sauté onions.
  5. Dip tortillas in enchilada sauce to soften.
  6. Evenly spoon diced Morningstar Farms® Veggie Grill™ Vegan Burgers, beans and red onion onto the center of each tortilla.  Roll tortillas up and place seam-side down in baking dishes.  Repeat with remaining tortillas.
  7. Spoon enchilada sauce evenly over the top of the rolled tortillas.
  8. Spread soy cheese over tortillas.
  9. Bake until bubbling for about 15 minutes. Garnish with shredded lettuce and jalapeno-cilantro sauce.