Beef Enchiladas


  • 1 19 oz. can Loma Linda vege burger
  • 1 c. finely diced onions
  • 1 Tbsp. olive oil
  • 1 c. corn, frozen or fresh
  • 1/2 tsp. salt
  • 1 tsp. seasoned salt
  • 1 tsp. McKay’s chicken style seasoning
  • 1/2 tsp. red pepper flakes
  • 2 c. cooked, diced potatoes
  • 3 c. petite diced tomatoes
  • 3 c. mild salsa
  • 1/4 tsp. cayenne pepper
  • 16 corn tortillas


  1. Sauté onions in olive oil until clear. Add potatoes, salt, seasoned salt, chicken style seasoning and red pepper flakes, and cook until browned.
  2. Add corn and vege burger and continue to sauté until hot. In a medium bowl, mix diced tomatoes, salsa and cayenne.
  3. Wrap tortillas in a damp paper towel and heat in microwave until warm, about a minute. Keep tortillas covered until ready to use.
  4. Place some of the potato filling down the middle of each tortilla and roll up. 
  5. Pour half of the sauce into an oil-sprayed baking pan. Place filled tortillas into baking pan seam side down.
  6. Cover with remaining sauce. Bake at 350 for 20 – 25 minutes, or until hot.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.