I’ve made this twice now and it’s been a hit each time. Yes, they are low fat and completely vegetarian (though not vegan!). In the end, each serving is about 161 calories and 1.6 grams of fat. I’ve included some photos as the recipe goes so it is easy to follow. If you want the original recipe, it’s on RecipeBazaar. Also, bear in mind that the nutritional facts most likely don’t include all the cheese, sour cream, taco seasoning, etc. in the recipe since that probalby isn’t great for you. But, overall, this isn’t so bad for you :) Enjoy!
Ingredients you will need:
1 large onion or 2 small-medium onions, diced
3 cloves garlic, finely chopped
1 12-oz. package of ground Boca meat
1/2 cup water
1 packet Taco seasoning
1 can of diced tomatoes (I use tomatoes with mild green chilies) – not drained or rinsed
1 15-oz. can black beans, drained and rinsed
1 10-oz enchilada sauce (mild or medium)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 cup nonfat or low-fat sour cream
Up to 2 cups reduced fat shredded cheese (I use Mexican blend or taco blend, but you can use whatever kind you like)
1 packet 6-inch whole wheat tortillas (there are usually 8 to a packet; I only use 6)
To Prepare
In a large non-stick skillet, make 2-3 turns of olive oil to the bottom of the pan and add 1/2 the large onion, or 1 small-medium onion and the garlic. Over medium-high heat, cook until the onions are translucent. Then add the Boca meat, taco seasoning and water. Cook until heated through.
Once cooked through, transfer to a bowl and set aside.
In the same pan over medium-high heat, add a few more turns of olive oil and add the other 1/2 of onion (or the other onion if you have 2 to begin with) and sweat through until translucent.
Add the beans, tomatoes and enchilada sauce and stir well. Add in your spices (you can eyeball if you want more than 1/2 teaspoon) and stir.
Bring to boil and then simmer for 15 minutes or until desired consistency.
Stir in the sour cream and remove from heat
Lay out each tortilla and spoon 1 tablespoon (or so) of the meat mixture. Roll and place each tortilla into an ungreased 9 x 13 casserole dish
Carefully pour the bean-sauce mixture over the top of the tortillas and add the cheese.
Bake for 15 minutes at 400 degrees.
Enjoy!
