Veggie Tex-mex Enchiladas

The average person in the world today, without faith and without God and without hope, is engaged in a desperate personal search throughout his lifetime. He does not really know where he has been. He does not really know what he is doing here and now. He does not know where he is going. The sad commentary is that he is doing it all on borrowed time and borrowed money and borrowed strength; and he already knows that in the end he will surely die! Man, made more like God than any other creature, has become less like God than any other creature. Created to reflect the glory of God, he has retreated sullenly into his cave; reflecting only his own sinfulness. Certainly it is a tragedy above all tragedies in this world that man, made with a soul to worship and praise and sing to God's glory, now sulks silently in his cave.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Tex-Mex	Main dish, Tex-mex, Vegan, Vegetarian	4	Servings

INGREDIENTS

8		Corn tortillas, soft
4	T	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	t	Chili powder, divided
1	T	Maple syrup
1/4	t	Cumin
1		Pinto beans, mashed 16 oz
1		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

A Message from our Provider:

“Jesus is my Lifeguard!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 347 Calories From Fat: 161 Total Fat: 18.5g Cholesterol: 0mg Sodium: 780.7mg Potassium: 634.1mg Carbohydrates: 44.1g Fiber: 7.1g Sugar: 11.5g Protein: 5.8g