Vegetarian Enchiladas with Dairy-Free Cheese

This is first of many recipes I will provide. Feel free to make alterations as you've needed them. You can do dairy but I've opted to cut it out of my life due to the high calories and cholesterol. I also don't add oil to my recipes so be sure to use non stick pans and glass baking dishes if available

Filling:

1 Cup Textured Vegetable Protein (TVP)* found at any health food store
1/2 a pack standard taco seasoning
3/4 vegetable stock or water
1 Cup cooked wild rice or brown rice
1/2 chopped white mushrooms
1/2 bell pepper chopped
1/2 onion chopped
1 Medium tomato chopped
1 cup  fresh spinach chopped
1/4 cup frozen corn, thawed
1 - 2 tbsp water, or more if needed to prevent sticking

Remaining Ingredients:

10 - 12 corn tortillas ( dry to avoid any that have oil added, you want to keep it whole grain if possible
1 small can slice olives, drained and rinsed to cut out added sodium
1 can green enchilada sauce, look for low sodium if applicable
1/2 cup grated non-dairy cheddar cheese alternative
10 to 12 toothpicks, optional


Instructions:
1. Heat the vegetable stock or water in microwave for 2 minutes. Add the TVP mix until no more dry granules are present then let set until needed.  You want to give the TVP time to rehydrate.

2. Saute all the veggies from filling on medium-high heat with the water. Stir as needed. Continue until the onion becomes translucent.
3. Add the rehydrated TVP to pan and reduce heat to medium. Mix well
4. Add the taco seasoning and maybe 1 tbsp more of water and mix well.
5. Remove from heat and place in a medium bowl. Add the cooked rice and mix. Let this sit at room temperature until cool enough to touch. You don't want to burn your fingers while trying to roll the tortillas
6. Preheat oven to 375 degrees F.
7. Pour a small layer of the enchilada sauce on the bottom of an 11 x 9 glass baking dish.
8. Warm tortillas in microwave for about 30 seconds, if they're warm they tend to hold together better.
9. Place some of the filling in the middle of tortilla spreading all the way across and roll up. Use a toothpick for added seal and place seam-side down in the baking dish. Continue until all filling is used. You may need to add a few more tortillas depending on how much filling you put in each.
10. Pour remaining enchilada sauce over the enchiladas trying to make sure that all are covered
11.  Sprinkle the dish with the olives and cheese and place uncovered in oven
12. Bake for 30 - 45 minutes until the sauce is bubbling and the tops of tortillas brown.
13.  Let cool 5 minutes before serving and Enjoy!!!!!


* TVP reminds me a lot of finely ground beef or ground turkey when its cooked. I had some for another recipe and this is where I got the idea to make TVP tacos. They were good but I thought they'd better serve as enchiladas and boy was I happy. Copy and paste the site below if you want to see what it looks like
http://www.bobsredmill.com/tvp-textured-veg._protein.html