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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 388.9
  • Total Fat: 6.2 g
  • Cholesterol: 6.2 mg
  • Sodium: 1,176.9 mg
  • Total Carbs: 61.0 g
  • Dietary Fiber: 9.9 g
  • Protein: 23.4 g

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

Submitted by: LALU1134

Introduction

Hearty and healthy bean and vegetable enchiladas Hearty and healthy bean and vegetable enchiladas
Number of Servings: 8

Ingredients

    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

Directions

Preheat oven to 350 degrees.
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

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  • Delicious!!! Made them twice now and my boyfriend wants to make them a weekly meal! Second time around I added some corn and zucchini - 4/20/11

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  • Yum! These are great! Even my 6 year old loved them! - 2/23/11

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  • Made them tonight. Great recipe. Tons of flavor and I didn't mind not having any meat. - 11/20/08

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