Cheese Enchiladas, Dairy Free GF Vegan

 

Ingredients

• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt or to taste
• 1  package brown rice tortillas
• 1 (8 ounce) package Daiya cheese – I used the mozzarella
• 1 onion, diced
• 1 (6 ounce) can sliced ripe olives

Directions

1. Preheat oven to 350 degrees F.
2. In a medium bowl combine tomato sauce, tomato paste, cumin, garlic powder, onion powder and salt.
3. Warm tortillas one at a time on a hot skillet – just warm them a little on each side so they are pliable – if you over cook them they will break apart; then immediately dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives; roll. Repeat until dish is full.  Pour any remaining sauce over the top then sprinkle a small amount of cheese on top.
4. Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and the center is warm.