Corn & Green Chile Enchiladas | Life & Health Network

Name: Corn & Green Chile Enchiladas | Life & Health Network
Total time: 60 min
Ingredients: 8 whole-grain or corn tortillas, warmed; 2 cups frozen corn, thawed; 1 (16 oz) can black beans, drained and rinsed; ½ cup Tofutti sour cream; 1 (4 oz) can diced fire-roasted green chiles; vegan cheese shreds, such as Daiya Cheddar Style Cheese Shreds, for topping (optional); 1 (16 oz) can tomato sauce; 2 cups water; ½ tsp ground cumin; ½ tsp garlic powder; ½ tsp onion salt; ¼ tsp chili powder (add more for spicier flavor); 3 tbsp whole-wheat flour; 1 cube vegetarian bouillon; 1 tbsp fresh lemon juice; ½ tsp sugar; 1 cup Ground Bulgur Meat; ¼ cup water; 1 tbsp taco seasoning

lifeandhealth.org

Don’t let the length of this recipe scare you—this meets the needs of both those in a hurry and those who want to take their time. You can make these enchiladas quickly with storebought sauce...

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Ingredients

8 whole-grain or corn tortillas, warmed
2 cups frozen corn, thawed
1 (16 oz) can black beans, drained and rinsed
½ cup Tofutti sour cream
1 (4 oz) can diced fire-roasted green chiles
vegan cheese shreds, such as Daiya Cheddar Style Cheese Shreds, for topping (optional)
1 (16 oz) can tomato sauce
2 cups water
½ tsp ground cumin
½ tsp garlic powder
½ tsp onion salt
¼ tsp chili powder (add more for spicier flavor)
3 tbsp whole-wheat flour
1 cube vegetarian bouillon
1 tbsp fresh lemon juice
½ tsp sugar
1 cup Ground Bulgur Meat
¼ cup water
1 tbsp taco seasoning