Easy Meatless Monday idea

So we started out this Vegetarian adventure simply by doing a "Meatless Monday," 1 night a week where we didn't eat meat. Before, when we were heavy meat consumers, we used to really like to eat these yummy beef-and-bean enchiladas that Grammy Price taught us how to make. We just substituted Smart Ground veggie protein crumbles for the ground beef and added sides of corn, green salad, and limes. It tastes exactly the same (all the meat or veggie crumbles do in this dish is add texture and the Smart Ground crumbles have a texture really close to ground beef), is better for us, is much lower in fat, and is another quick and easy dish to prepare. The protein crumbles make it even easier than using meat because they are pre-cooked.

And the best part: since McKay doesn't believe in eating this dish with OR without meat (he doesn't like refried beans), he eats only the salad and corn. And he eats the lettuce PLAIN, in handfuls, when he's hungry (he doesn't believe in dressing, either; what a funny boy!)

I have also made delicious Vegetarian Chili using Boca/Smart Ground veggie protein crumbles.

Bean and Smart Ground Enchiladas

1 can refried beans (or make your own)
1/2 package Smart Ground veggie protein crumbles
Your favorite taco seasoning, homemade or store-bought
1 package whole wheat tortillas (I think Mission brand tastes the best)
some cheese

Heat the meat crumbles for 3-4 minutes in a skillet. Add refried beans and taco seasoning to taste and heat through. Roll even amounts of the fake meat/bean mixture and a handful of cheese into each tortilla. Arrange tortillas in a 9 x 13 baking dish, throw some more cheese on top, and bake at 350 until the cheese melts.