1 tbsp vegetable oil
1 medium onion, diced
2 ½ cups veggie burger ground crumble
1 cup black beans
1 can corn (12 oz)
1 packet low sodium fajita seasoning
½ jar taco sauce (mild or hot to taste)
½ tub vegan cream cheeze
1 can (398ml) low sodium tomato sauce
10 whole grain tortillas (small size – 6 inches)
1 packet non-dairy orange cheeze
Pre-heat oven to 350 degrees. Heat vegetable oil in large skillet over medium high heat. Sauté onion until translucent, stirring occasionally for about 5 minutes. Add burger crumble and sauté for another 5 minutes, then add beans and corn and heat through. Stir in half the fajita seasoning with the taco sauce and vegan cream cheeze until melted and completely mixed in.
Coat 8 X 12 baking pan with cooking spray. Pour in half the can of tomato sauce to cover the bottom of the pan. Add about ¼ cup of the filling mixture from the skillet to each tortilla, roll it up tightly and place in the pan in two rows of five across. Mix the other half of the fajita seasoning in ¼ cup water and then stir it and the rest of the tomato sauce into any remaining filling left in the pan. Spread this sauce over the top of the enchiladas and cover with the cheeze.
Bake for 25 minutes until cheeze is melted and then let stand 5 minutes before serving.