- 1 of 4 Mix water, soy sauce, chili powder. Pour over texturized vegetable protein (TVP) in bowl.
- 2 of 4 Saute onion, green pepper, garlic and jalapeno in oil in nonstick skillet until softened, about 8 minutes. Add TVP. Saute 2 minutes.
- 3 of 4 Pour 1 cup of enchilada sauce into shallow baking dish. Dip each tortilla in sauce. Fill each tortilla with 1/3 cup TVP mix; roll up. Place, seam side down, in 13 x 9-inch baking dish. Top with remaining sauce. Sprinkle with Cheddar cheese. Cover with foil.
- 4 of 4 Bake in 350 degree F oven for 20 minutes. Makes 4 servings.
Servings Per Recipe: 4
Per Serving: 7 g Fat, total, 241 kcal cal., 11 g pro.