Boca Filled Enchiladas

• 3/4 packages 12 Oz. Boca Crumbles
• 1/2 packages 12 Oz. Morning Star Chick'n Strips
• 2 Tablespoons Taco Seasoning
• 1/2 cups Water
• 2 Tablespoons Olive Oil
• 1/2 cups Onion, finely chopped
• 2 cloves Garlic, Minced
• 1/2 cans (15 Oz.) Black Beans, Drained And Rinsed
• 1/2 cans (15 Oz. Can) Petite Diced Tomatoes
• 1 can (10 Oz) Enchilada Sauce
• 1/2 Tablespoons Ground Cumin
• 1/2 Tablespoons Chili Powder
• 1/4 cups Low Fat Sour Cream
• 8 whole 6 Inch Wheat Tortillas
• 1/2 cups Mexican Blend Shredded Cheese

1. Preheat oven to 350 degrees F
2. In a large, deep skillet heat the Boca crumbles and Chickn strips.
3. Cook on high heat, add the taco seasoning and water and let the whole thing warm all the way through.
4. When thats done, pour into a bowl and set aside.
5. In the same skillet, add the olive oil and let it get hot.
6. Add the onions and cook for 5-8 minutes.
7. Add the garlic, cook for 1-2 minutes.
8. Add the beans, tomatoes and enchilada sauce.
9. Then add your spices and stir.
10. Bring the whole thing to a boil, about 15 minutes.
11. Stir in the sour cream and continue to cook for another 5-10 minutes.
12. Spoon some of the Boca/Chickn mixture into each tortilla, roll them up and place in a glass baking dish.
13. Spoon the sauce mixture over the top (you may not use the whole sauce mixture, thats OK!).
14. Sprinkle the top with cheese and bake for 15-20 minutes.
15. Serve it up with a dollop of sour cream and Mexican rice!
16. Serves 4 (2 per person).
17. Enjoy!

crumbles, water, olive oil, onion, garlic, black beans, tomatoes, enchilada sauce, ground cumin, chili powder, low fat sour cream, tortillas, shredded cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/boca-filled-enchiladas/ (may not work)