View source for Vegan Beef Enchiladas

[[Category:Vegitarian]]
===Ingridients===
3 cups shredded sharp cheddar<br>
1 28oz can Las Palmas Enchilada sauce<br>
1 28oz can Old Elpaso Red Enchilada sause<br>
1 pkg Impossible ground beef<br>
8 8-inch flour tortillas<br>
1/2 yellow onion, diced<br>
4 garlic cloves, minced<br>
1 4oz can diced green chiles, drained<br>
1 15oz can black beans, drained<br>
sliced black olives to taste (we used 2.8oz)<br>
sour cream for serving<br>
1 tsp salt<br>
1 tsp ground cumin<br>
1 tsp chili powder<br>
1 tsp paprika<br>
1/2 tsp ground black pepper<br>
1 tbsp olive oil<br>

===Directions===
#Combine all spices in a small container
#Put enchilada sauce in a saucepan and add about 1/2 of the spice mixture. Simmer over medium heat for a few minutes, then set aside.
#In a large skillet add olive oil and diced onion. Over med-high heat cook for about 5 min.
#Mix in the Impossible ground beef and the other half of the spice mixture then brown.
#Mix in the minced garlic and cook for another minute.
#Mix in the chiles
#Mix in about 1/2 cup of the warmed enchilada sauce
#Preheat oven to 375
#Pour about 1/2 cup of the warmed enchilada sauce into a 13x9 baking dish and coat the inside of the dish
#Working with one tortilla at a time, spoon about 1/2 of the beef mixture down the center of the tortilla. Sprinkle with about 2 tbsp of the shredded cheddar
#Roll up the tortilla and place in the prepared baking dish seam-side down
#Use up the rest of the tortillas and beef mixture in the same way
#Evenly pour remaining enchilada sauce over dish and spread to coat all tortillas
#Spread beans and olives over top
#Spread remaining shredded cheddar over top
#Bake covered at 375 for about 25 min
#Remove cover and bake another 5-10 min until cheese starts to brown
#Serve with sour cream