Refried Soybean Chorizo Enchiladas

Chef John Kirkpatrick, Associate Editor at Cuisine magazine developed this hearty recipe that uses a multitude of soy ingredients. Use as many or as few as you like.

Ingredients 2 tablespoon vegetable oil

½ cup chopped onion

1 tablespoon minced garlic

1 tablespoon chopped seeded jalapeno

2 teaspoon chili powder

1 (15-ounce) can black or white soybeans, drained, divided

1 cup hot cooked long grain rice

6 ounces soy-based chorizo (such as Melissa's Soyrizo), removed from casing1

(14.5-ounce) can diced tomatoes, drained

½ cup (2 ounces) diced smoked soy

Gouda cheese(such as Blue Moon)

8 flour tortillas

2 (14-ounce) jar salsa Verde (such as Pace Verde Cooking Sauce)

1 ½ cups (6 ounces) pre-shredded Mexican style soy cheese (such as Melissa's Fiesta Blend Soy Shreds)

½ cup sour cream

Instructions Preheat oven to 375`.Heat oil in large nonstick skillet over medium-high heat.Add onion; sauté 5 minutes.Stir in garlic, jalapeno, and chili powder; cook 1 minute.Stir in 1/2 can soybeans, mash with the back of a spoon.Stir in remaining beans, rice, and chorizo; cook until bubbling.Remove from heat; stir in tomatoes and cool 5 minutes.Stir in Gouda. Salt to taste.Heat tortillas according to package directions.Pour 1 cup salsa Verde in the bottom of 13 x 9-inch baking dish coated with cooking spray. Place one tortilla in salsa; fill with ½ cup bean mixture, roll-up coating tortilla with the salsa.Repeat procedure with remaining tortillas and bean mixture.Top tortillas with 1 cup salsa Verde.Top with Mexican style cheese.Cover with foil and bake for 10 minutes.Uncover and bake 5 minutes.Top each enchilada with 1 tablespoon sour cream.

Notes Yeild: 4 servings.

Serving size: 2 enchiladas.

Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; IRON 1.4mg; Sodium 227mg; Calcium 20mg