veggie meat and rice enchiladas

By Jody

Ingredients

• 1 pound ground veggie meat
• 1 medium onion, chopped
• 1/2 cup chopped green bell pepper
• 1 tablespoon minced garlic
• 1 can (6 ounces) tomato paste
• 3/4 cup water
• 1 cup cooked brown rice
• 3 cups shredded veggie cheddar cheese (divided)
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seed
• 1 teaspoon garlic salt
• 1 tablespoon chili powder
• 12 flour tortillas (about 10-inches) warmed
• 8 ounces picante sauce or salsa
• 1 can (about 10 ounces) enchilada sauce

Preparation

Step 1

In large saute pan, cook veggie meat, onion, bell pepper and garlic until vegetables are thoroughly cooked. Remove from heat and Add tomato paste, water, rice, 2 cups cheese, picante sauce and seasonings. Cook over low heat until mixture is thickened, about 10 minutes.

Spread 1/2 cup of beef mixture on each tortilla and roll it up.

Pour 1/4 cup sauce on bottom of 9-inch baking pan. Place enchiladas, seam side down, in pan. Pour rest of sauce over burritos and sprinkle with remaining 1 cup cheese. Bake in 350-degree oven 8 to 10 minutes or until heated through and cheese melts.

Makes 4 servings.