Naturally Mexiladas

This recipe is great for large groups and potluck. Just add Mexican Rice or remove the Black Beans to be used as a side dish.

Servings: 24

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour 15 minutes

Equipment Needed:

2 Casserole Dishes (9x12), 1 Spoon, 1 Spatula, 1 Knife, Measuring Utensils, Large Skillet, Microwave, Paper Towel, Cutting Surface

Ingredients:

5T Corn (or) Vegetable Oil

24 Corn Tortillas

1 Can Black Beans, drained

1 Onion, chopped

1 Squash, chopped

1 Zucchini, chopped

1 Red Bell Pepper, chopped

1 Orange Bell Pepper, chopped

1 Can Corn Kernels, drained

3 Cilantro Sprigs, chopped

1 Can Diced Tomatoes, drained

1t Garlic, minced

1 1/2t Cumin

2T Chili Powder

1/4t Garlic Powder

2 Limes, for flavor

2C Naturally Crumbles (or) Boca Crumbles

20 oz Enchilada Sauce, from a glass jar (canned jars leave a metallic taste on taste buds)

Directions:

1. Spread a thin layer of Enchilada Sauce on the bottom of the casserole dish.

2. Place Cooking Oil in large skillet, allow it the heat up. Put Enchilada ingredients in skillet. Squeeze juice from 2 Limes into Enchilada mixture. Saute for 15 minutes on Medium Heat.

3. Add the Naturally Crumbles (they just need to be warmed up to allow the juices mix together), for additional 5 minutes.

4. . Wrap the Tortillas in a damp paper towel in the microwave for 30 seconds, so they are pliable. Place the Corn Tortillas into the Casserole dish, fill each one with the Enchilada mixture into the Corn Tortilla shells and roll.