Name: Enchilada Stack
Ingredients: Vegetable cooking spray; 1 md Onion; chopped; 6 oz Frozen pre-browned all-vegetable; thawed; Protein crumbles; 15 oz Pinto beans; canned, rinsed and; ; drained; 3 sm Tomatoes; chopped; 1 Jalapeno; minced; 1 1/2 ts Ground cumin; 1/4 ts Pepper; 5 Corn tortillas; Enchilada sauce; recipe follows; 1/2 c Lowfat cheddar cheese; shredded; 1/4 c Fat-free sour cream

The doctrine of Lordship Salvation views saving faith neither as passive nor fruitless. The faith that is the product of regeneration, the faith that embraces the atoning sacrifice of Jesus on the cross energizes a life of love and obedience and worship. The controversy is not a dispute about whether salvation is by faith only or by faith plus works. All agree that we are saved by grace through faith, apart from works (Eph. 2:8-10). But the controversy is about the nature of the faith that saves. According to Lordship Salvation, Sola fides iustificat (faith alone justifies), sed non fides quae est sola (but not the faith which is alone).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Veg04	4	servings

INGREDIENTS

		Vegetable cooking spray
1	md	Onion; chopped
6	oz	Frozen pre-browned all-vegetable; thawed
		Protein crumbles
15	oz	Pinto beans; canned, rinsed and
		; drained
3	sm	Tomatoes; chopped
1		Jalapeno; minced
1 1/2	ts	Ground cumin
1/4	ts	Pepper
5		Corn tortillas
		Enchilada sauce; recipe follows
1/2	c	Lowfat cheddar cheese; shredded
1/4	c	Fat-free sour cream

INSTRUCTIONS

Spray medium skillet with cooking spray; heat over medium heat until hot.
Saute onion until tender, 3-4 minutes. Add protein crumbles, beans,
tomatoes, jalapeno chili, cumin, and pepper; cook over medium heat until
hot, 3-4 minutes.
Place 1 tortilla in bottom of 1-quart souffle dish or casserole; spoon 1/4
of the bean mixture over tortilla. Spoon 1/3 cup Enchilada Sauce over.
Repeat layers three times, ending with a tortilla and remaining 2/3 cup of
Enchilada Sauce. Sprinkle with cheese.
Bake, uncovered, at 350 degrees until hot through, 25-30 minutes. Let stand
5 minutes; cut into 4 wedges. Serve with sour cream.
Per serving: 236 Calories; 3g Fat (10% calories from fat); 12g Protein; 39g
Carbohydrate; 5mg Cholesterol; 746mg Sodium
NOTES : Can use black beans instead of pinto.  I use canned Enchilada Sauce
'cause I'm lazy.  :)
Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler
Converted by MM_Buster v2.0l.

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