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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 412.7
  • Total Fat: 11.4 g
  • Cholesterol: 19.8 mg
  • Sodium: 514.2 mg
  • Total Carbs: 67.1 g
  • Dietary Fiber: 10.8 g
  • Protein: 15.5 g

View full nutritional breakdown of Vegetarian Enchilladas calories by ingredient
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Vegetarian Enchilladas



Introduction

To cut down on sodium, I use homemade enchilada sauce made from a fellow SP member's recipe, Granny's Enchilada Sauce:
http://recipes.sparkpeople.com/r
ecipe-calories.asp?recipe=353997
To cut down on sodium, I use homemade enchilada sauce made from a fellow SP member's recipe, Granny's Enchilada Sauce:
http://recipes.sparkpeople.com/r
ecipe-calories.asp?recipe=353997

Number of Servings: 6

Ingredients

    1 onion
    2 cans whole tomatoes
    4 garlic cloves
    2 C Chick peas, dried
    4 C Vegetable broth
    2 C frozen corn (or fresh)
    4 Oz Cheddar and Mozzarella Cheese for topping
    1 C Enchilada Sauce
    12 Corn Tortillas
    1 t Cumin Powder
    1 t Garlic Powder
    Salt and Pepper
    4 T Canned or fresh whole green chilies
    Mexican Spice Blend

Directions

Soak chick peas overnight (or use quick soak method on bag), drain, cover with vegetable broth and cook until tender. Sprinkle with cumin, garlic powder and Mexican spices. Set chick peas aside and allow to cool.

Saute onion and garlic with vegetable spray until tender. Add to chick peas. Add corn and chilies. Stir well to combine. Add canned tomatoes, cook until desired constancy, approximately 10 minutes.

Wet and Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chick pea mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Number of Servings: 6







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