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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 340.5
  • Total Fat: 10.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 878.7 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 9.5 g
  • Protein: 11.8 g

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

Submitted by: SYLVANSINGER

Introduction

Group Recipes by Jenged. "Are you a vegetarian who loves enchiladas but is tired of settling for just cheese? Or just looking for a healthier alternative to the fat -laden meat enchilada? Here's a healthier alternative to one of my favourite Mexican dishes." Group Recipes by Jenged. "Are you a vegetarian who loves enchiladas but is tired of settling for just cheese? Or just looking for a healthier alternative to the fat -laden meat enchilada? Here's a healthier alternative to one of my favourite Mexican dishes."
Number of Servings: 5

Ingredients

    2 Tbs olive oil
    1/2 to 1 head of garlic, depending on taste
    1 1/2 inch long piece fresh ginger
    1 small onion
    1-2 fresh jalapeños, diced or 1 can of chilies (for more mild--adds sodium)
    1 15 ounce can of whole beans, rinsed and drained (to remove sodium)
    (black, pintos, and kidneys all work well)
    1/4 cup chopped fresh cilantro
    1 can whole black olives, rinsed, drained and sliced
    1 cup of good sharp cheddar, grated (optional)
    4 large "burrito" sized or 6-8 regular sized tortillas
    enchilada sauce (The sauce you use totally changes the flavour. I like to use 2-3 cans of El Pato salsa de Chile Fresco or 1 bottle of Trader Joe's)
    9 x13 glass baking dish (The acid in the chilie s and sauce will react negatively with metal and ruin the flavour)

Directions

Pre-heat oven to 375 degrees.
Heat olive oil in a skillet over low heat
In a food processor, chop garlic, ginger and onion
Add to oil and sautée until aromatic, about 30 seconds
Add jalapeños/ chilies, and sautée until fresh jalapeños begin to soften
Add beans and heat through, remove from heat
Stir in cilantro and set aside for about 10 minutes to absorb flavour
Pour enough enchilada sauce in the baking dish to cover the bottom
Place a small amount of beans, olives and cheese in a line across one side of the tortilla and roll
Place rolled tortilla in pan and repeat until pan is full--its OK to squish them in
Sprinkle any remaining ingredients (EXCEPT cheese) on top and pour remaining sauce over covering the tortillas as completely as possible
Cover with foil and bake 45-60 minute or until bubbly
If using cheese, remove from oven, set oven to broil, remove tin foil, top with cheese and any remaining olives and broil 1-2 minute until cheese begins to brown
Let cool for 10 minute before serving
OPTIONAL: Top with sliced avocado, salsa, sour cream

Serving Size: 4-6 servings

Number of Servings: 5

Recipe submitted by SparkPeople user SYLVANSINGER.






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