Vegetarian EnchiladasSubmitted by: LALU1134
IntroductionHearty and healthy bean and vegetable enchiladas Hearty and healthy bean and vegetable enchiladas
1 tsp olive oil
1/4 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
finely chopped jalapeno pepper (optional)
1 tbsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 tsp minced garlic
1 (15 oz) can chickpeas, rinsed & drained
1 (15 oz) can black beans, rinsed & drained
1 (8 oz) can no-salt-added tomato sauce
1 cup fat free shredded cheddar cheese
8 flour tortillas (burrito size)
1 can enchilada sauce
Heat oil in a large, nonstick skillet over medium-high heat. Add onion and next 7 ingredients (onion through garlic), and saute 2 minutes. Add chickpeas, black beans, and tomato sauce. Bring to a boil; reduce heat, and simmer until thick (about 10 minutes).
Evenly distribute bean mixture into flour tortillas, top with 1/4 cup of cheese, and roll like burritos leaving no openings.
Warm enchilada sauce over medium heat in saucepan. Place enchiladas in a glass baking dish, and cover with warm enchilad sauce. Sprinkle with remaining cheese.
Bake for 25-30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user LALU1134.
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Member Ratings For This Recipe
Fantastic! I actually use dried beans and rehydrate them and I make an enchilada sauce from scratch instead of buying it. My fiance loves it and had me make it a few times this week for lunch and dinner! Going to try it with corn sometime! Don't even notice there's no meat (trying to be most veg) - 6/5/12