Vegan Enchiladas

1 onion, diced

1 sweet red pepper, diced

6 medium mushrooms, diced

1 package Yves Meatless Taco Stuffers (or other vegan taco product)

1 teaspoon dried thyme

1 teaspoon caraway seed

2 cups vegan cheese, shredded  (I usedDaiya cheddar)

18 ounces of your favorite enchilada sauce (I  used 1 ½ bottles of Trader Joe’s enchilada sauce)

12 thin corn tortillas (6 inch)

Heat oven to 425 degrees

           Spray a 13” x 9” baking pan with spray oil

Set aside ½ cup of cheese

            Sauté the vegetables in a nonstick pan that has been coated with spray oil.

When the vegetables are soft, crumble the meat into the pan.

            Add the thyme and caraway.

Mix well and heat through

           Divide the ‘meat’ mixture and the cheese evenly among the 12 tortillas.

Add a spoonful of sauce over the filling.

            Roll the tortilla around the filling and place seam side down in the baking pan

Spoon the sauce in between the enchiladas, making sure that each is well covered in sauce.

            Pour the remaining sauce over the enchiladas.

Sprinkle the reserved cheese over top.

            Bake, uncovered, for 15 minutes or until the sauce is bubbly

Make 12 servings.  208 calories per enchilada.

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