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Beefless Enchiladas

February 20th is National Margarita Day and since water is my choice in beverages (lemon twist if I'm feeling froggy) the only way I could think to celebrate such a recognition was with a befitting dinner for me and my daughter. When people hear margarita they think Mexican food, or at least I do. Tonight's enchiladas were to die for; here's what I did:

1/3 cup "burger" crumbles - I use Gimme Lean Crumbles but easier to find is the Boca Crumbles. Beware of the Morningstar they are made with eggs
1/4 cup canned black beans - drained and rinsed, smashed with a fork
1/4 cup canned diced tomatoes with juice
1 small onion, chopped
1 large garlic clove, sliced
seasoning to taste - I use salt, fajita seasoning and cajun seasoning
4 6in corn tortilla
1 cup enchilada sauce
  1. preheat to 350
  2. saute onion and garlic until transparent
  3. add remaining ingredients and heat throughout; omit tortillas and sauce
  4.  warm tortillas in microwave or on range top so that they don't break when you roll the enchiladas up
  5. coat tortillas with sauce and fill tortillas with about a 1/4 cup of mixture and roll
  6. top with leftover sauce and heat throughout; about 15-30 minutes

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