Enchilada Stack
| Yield: | 4 servings |
| Categories: |
| 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 |
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