Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 367.0
- Total Fat: 9.6 g
- Cholesterol: 13.0 mg
- Sodium: 645.1 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 16.8 g
- Protein: 18.1 g
View full nutritional breakdown of Veggie enchiladas calories by ingredient
Veggie enchiladas
Submitted by: 99FORESTSIntroduction
Very tasty - add green salsa to inside and top of enchiladas for the perfect taste. (Salsa not included in this recipe) Very tasty - add green salsa to inside and top of enchiladas for the perfect taste. (Salsa not included in this recipe)Number of Servings: 5
Ingredients
-
1 tsp olive oil
1 medium onion
1 small leek
1 14 oz can of pinto beans
1.5 cups cooked brown rice
4.5 oz Colby Jack reduced fat cheese
5 tortillas (mission Carb Balance)
Directions
Turn on oven to 400 F.
Cut up 1 medium onion and 1 small leek, sautee in a 1 tsp oil.
Add cooked rice to pan.
Add 1 can pinto beans.
Add salsa (not included in recipe), warm everything up.
In an ovenproof dish, fill each tortilla with 1/5 of the filling mix, add grated cheese, roll each tortilla up.
Add more salsa and grated cheese on top.
Heat up in oven, about 15 min.
Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user 99FORESTS.
Cut up 1 medium onion and 1 small leek, sautee in a 1 tsp oil.
Add cooked rice to pan.
Add 1 can pinto beans.
Add salsa (not included in recipe), warm everything up.
In an ovenproof dish, fill each tortilla with 1/5 of the filling mix, add grated cheese, roll each tortilla up.
Add more salsa and grated cheese on top.
Heat up in oven, about 15 min.
Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user 99FORESTS.
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