This is a great recipe I made up that re-heats and freezes well. We are not vegetarian but this is a great, quick vegetarian week night meal. I have served this to non-vegetarians and they love it!

Ingredients

• 1 chipotle chiles and teaspoon of adobo sauce (depending on how hot you want it.
• 2 tablespoon extra virgin olive oil –  for pan
• 1 sliced onion
• 3 -4 cans Enchilada Sauce (La Victoria is good or -surprisingly-Kroger fire roasted enchilada sauce)
• 1 red pepper cut into slices (you can also use yellow, orange or green)
• 1 can mild diced chilies (I like Hatch when I can find them)
• 1 package Beef-less ground beef (Trader Joe’s)
• 1 Package tortillas (I like trader Joe’s Whole wheat low carb flour tortillas)
• 1 Avocado
• 1 package of low fat shredded cheese (I like to use a combo of cheeses)

Preparation

1. Pre-heat oven to 350.
2. Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately. (You can add more if you want more spice-take out seeds if you want less).
3. Heat oil in a large pan over medium heat. Add onion and red pepper and cook until soft.
4. Add chipotle chile and green chiles.
5. Add “beef” and stir in until heated through and browned.
6. Add 1 can enchilada sauce.
7. Add cheese (you can add as much or as little as you want – I use about 1 cup).
8. Layer 1 can of enchilada sauce in a 13 x 19 pyrex dish.
9. Fill tortillas and place seam side down on the sauce – I usually get about 6-7 depending on how full you make them.
10. Pour 1-2 cans of enchilada sauce over tortillas.
11. Sprinkle with cheese.
12. Bake for 20-25 minutes.

Serve with rice, refried beans or just lettuce. Top with avocado.