| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Tex-mex, Main dish, Vegan |
4 |
Servings |
INGREDIENTS
| 8 |
|
Corn tortillas, soft |
| 4 |
tb |
Olive oil, divided |
| 1 1/2 |
c |
Onions; chopped; divided |
| 2 |
|
Garlic cloves; chopped; divided |
| 2 |
c |
Tomatoes; chopped |
| 1 |
c |
Tomato sauce |
|
|
Tabasco sauce |
| 1 1/4 |
ts |
Chili powder; divided |
| 1 |
tb |
Maple syrup |
| 1/4 |
ts |
Cumin |
| 1 |
cn |
Pinto beans; mashed (16 oz) |
| 1 |
cn |
Black olives (small can) |
INSTRUCTIONS
Have tortillas on a flat surface for filling.
Heat 2 tablespoons oil in large skillet. Cook 1 cup onions and 1 clove
garlic until soft.
Add canned tomatoes, tomato sauce, Tabasco sauce, chili powder, maple
syrup, dash salt and cumin. Cook and stir until well mixed and heated
through.
Heat remaining oil in another skillet; cook and stir pinto beans, 1 clove
garlic and 1/2 cup onion into oil. Add olives, dash salt, 1 tsp chili
powder. Add some of the sauce mixture if beans are too thick.
Assemble echiladas by filling tortillas with 2-3 tbs bean mixture. Place
mixture on one edge of tortilla, not in center. (It is easier to roll up.)
Roll up tortillas; place in shallow baking dish; cover with sauce.
Bake at 350 degrees for 30 minutes or until bubbly.
Optional: Dot with cheesy sauce made with nutritional yeast.
Source: Favorite Vegetarian Recipes/STAR/MM by Dianne Smith
Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998
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