Cooking web notes

As another weekend comes to a close, its time for our Sunday Family Recipe and this Sunday I picked something vegetarian that is full of mexican flavor.

Vegetarian Enchiladas Recipe

2 jars (8 oz.) each, mild enchilada sauce
1 jar (16 oz.) mild salsa
2 c. frozen soy crumbles, from 12 oz. package
1 can (15.5 oz.) red kidney beans, drained
1 can (11 oz.) Mexicorn, drained
1 pkg (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 pkg. (8 oz.) reduced-fat Mexican 4-cheese blend
2 onions, sliced
10 (7 inch) fat-free fajita-size flour tortillas
Sour Cream *optional*
Fresh Cilantro, chopped *optional*

Preheat oven to 375 degrees F. Combine enchilada sauce, salsa and 1/2 cup water. Spread 1/2 cup sauce mixture over bottom of 13x9" baking pan. Combine soy crumbles, beans, Mexicorn, spinach, 1 cup cheese and 1 1/2 cups sauce mixture. Spoon 3/4 cup filling down center of each tortilla, roll up. Place seam side down in baking dish; pour remaining sauce mixture over. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining cheese. Bake for 5 additional minutes or until cheese is melted. If desired, garnish with sour cream and fresh chopped Cilantro.