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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 236.1
  • Total Fat: 6.7 g
  • Cholesterol: 12.0 mg
  • Sodium: 443.6 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 6.9 g
  • Protein: 10.1 g

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

Submitted by: DESERTJULZ

Introduction

These enchiladas were awesome. Next time, I'll leave out the cheese and the recipe will be Vegan. The cheese really didn't add any needed flavor. These enchiladas were awesome. Next time, I'll leave out the cheese and the recipe will be Vegan. The cheese really didn't add any needed flavor.
Number of Servings: 10

Ingredients


    10 Tortillas, Trader Joe's Organic Whole Wheat & Corn Flour
    2 1/2 cups Mushrooms, fresh, raw, sliced
    1 Peppers, sweet, red, fresh, 1 large, chopped
    3 cloves Garlic, minced or crushed
    15 ounces Extra Firm Organic Tofu
    4 Cans Green Chile Peppers Diced--(4.5oz Cans)
    1 Cup Cheddar Cheese, shredded
    1 TBSP Earth Balance Natural Buttery Spread
    Chili powder to taste

Directions

Preheat oven to 375 degrees

Saute vegetables in earth balance margarine. Add tofu and chili powder to taste.

Warm the tortillas so they'll fold easily. Then divide the veggie mixture evenly between tortillas, rolling each up like a burrito.

Puree the green chiles to make your own green enchilada sauce. Spread 1/4 to 1/2 cup sauce in casserole dish. Place the 10 enchiladas in the pan, cover with remaining sauce, then tightly cover with tin foil.

Bake at 375 for 25-35 minutes until bubbly hot.

Serving Size: Makes 10 Enchiladas






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