A fun and festive meal your whole family will love
2 Tablespoons butter or olive oil
1/4 Cup vidalia onion, coarsely chopped
1 Clove garlic, minced
1/2 Lb. Franklin Farms fresh mushrooms
1 Cup frozen corn kernels
1 10 oz. bags fresh spinach, washed and coarsely chopped
1/2 Teaspoon chili powder
1/4 Teaspoon ground cumin
2 Franklin Farms Veggiburgers™, crumbled
6oz. Shredded Monterey Jack cheese
1 Cup low-fat sour cream
Salt and pepper to taste
8 6-inch spinach (or corn) tortillas
Canola oil for brushing the tortillas
1 Cup salsa (store bought is fine)
Avocado slices
Preheat oven to 400°. Melt butter in a large skillet over medium-low heat. Add onion, garlic, mushrooms, and corn. Cook for about 15 minutes, stirring occasionally until the onions are softened. Add the spinach, chili powder, cumin and Veggiburgers. Cover and cook for about 15 minutes, stirring occasionally until the spinach is wilted. Stir in 1/2 of the cheese, then the sour cream, salt and pepper to taste, mix well to combine. Remove from the heat and cool slightly. Brush both sides of each tortilla with a little oil. Spoon just less than 1/3 cup of the filling onto the center of each tortilla. Roll one side over the filling, then roll the other side over. Place the filled tortilla, seam side down, in a large baking dish. Repeat with the remaining tortillas, placing them side by side. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese. Bake for 10-15 minutes until the salsa is hot and bubbly. Serve with slices of avocado if desired.
Serves 4
2 Tablespoons butter or olive oil
1/4 Cup vidalia onion, coarsely chopped
1 Clove garlic, minced
1/2 Lb. Franklin Farms fresh mushrooms
1 Cup frozen corn kernels
1 10 oz. bags fresh spinach, washed and coarsely chopped
1/2 Teaspoon chili powder
1/4 Teaspoon ground cumin
2 Franklin Farms Veggiburgers™, crumbled
6oz. Shredded Monterey Jack cheese
1 Cup low-fat sour cream
Salt and pepper to taste
8 6-inch spinach (or corn) tortillas
Canola oil for brushing the tortillas
1 Cup salsa (store bought is fine)
Avocado slices
Preheat oven to 400°. Melt butter in a large skillet over medium-low heat. Add onion, garlic, mushrooms, and corn. Cook for about 15 minutes, stirring occasionally until the onions are softened. Add the spinach, chili powder, cumin and Veggiburgers. Cover and cook for about 15 minutes, stirring occasionally until the spinach is wilted. Stir in 1/2 of the cheese, then the sour cream, salt and pepper to taste, mix well to combine. Remove from the heat and cool slightly. Brush both sides of each tortilla with a little oil. Spoon just less than 1/3 cup of the filling onto the center of each tortilla. Roll one side over the filling, then roll the other side over. Place the filled tortilla, seam side down, in a large baking dish. Repeat with the remaining tortillas, placing them side by side. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese. Bake for 10-15 minutes until the salsa is hot and bubbly. Serve with slices of avocado if desired.
Serves 4