Vegan Baked Enchiladas

Ingredients


Small flour tortillas
Green Lentils
onion
green pepper
corn
mushroom
***Chop and use as much or as little as you want, we just used to accent texture


Vegan Sour Cream
Small Can of Green Enchilada sauce
Vegan Diaya(sp) Chedder Cheese
Mexican Rice(make according to package or make your own with chili powder and veg broth)

Boil about cup of lentils till soft, drain, puree about half with squirt of lime juice, return to pan and mix.
Saute onion, grn pepper, corn, mushroom till cooked add to lentils.
Preheat oven to 350F,

Spray 9 X 13 glass pan.  Prepare tortillas with lentil mix, lil rice, chreese, fold and close tighly with seam side down placed in pan.  Repeat until your pan is filled should fit 5-7 in pan.
Puree green enchilada sauce with 1/4 cup vegan sour cream.  Pour all over top of enchiladas, make sure tortillas are coated or they will dry out.  Top with a little more chreese.

Bake till sauce is bubbling.  Serve with a side of vegetarian refried beans and side sour cream.  We also had Chips and Salsa.