Sometimes you just need easy, am I right? That’s when the freezer section is a go-to for me. You can find frozen vegetarian “meat” in the frozen section at the grocery store. We use ground beef for many meals at home. (Although, I’ve been cutting back significantly on our use of meat, hence the vegetarian “meat.”)
Okay, Okay, I’ll get to the yummy recipe! (Scroll down for images).
- 10 Whole Wheat taco shells (or burrito shells would work too, probably better actually).
- 1 value size of Meatless Ground “meat.”
- 1TBLS olive oil
- 1 small onion
- 1 Large can of enchilada sauce (your choice)
- 1 cup of mozzarella cheese (make it Vegan, but getting “vegan cheese”)
Optional: Chopped romaine lettuce, Guacamole, Salsa (for side)
Preheat oven to 350 degrees. Heat olive oil in pan and saute onion for about 30-60 seconds. Add Meatless Ground and cook until warm. Add 1/2 the can of enchilada sauce and cook until hot, then add 1/2 cup cheese and cook until melted.
Place 1/2 cup mixture inside taco shells, roll up and place in 13×9 baking dish. You’ll have to squish them tightly. Once all enchiladas are in the baking dish, pour the rest of the sauce on top, and sprinkle 1/2 cup cheese on top as well.
Place in oven for 15-20 minutes (or until cheese is melted). Enjoy warm with lettuce, guacamole and salsa.
This meal makes great for a large family or a crowd, or enjoy left overs the next day.
For more healthy meals visit the blog.
Don’t forget, if you think you have a friend who would love this recipe, don’t forget to share it with them’!
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