- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 355.1
- Total Fat: 9.0 g
- Cholesterol: 10.1 mg
- Sodium: 837.5 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 14.5 g
- Protein: 13.7 g
Wholewheat Bean and Sweet Pepper EnchiladasSubmitted by: THEOTHERHALF
IntroductionSure to please your omnivore and vegan friends who like a spicy dish that warms the inners. Sure to please your omnivore and vegan friends who like a spicy dish that warms the inners.
4 medium, ripe tomatoes, quartered
2 tbsp orange juice
Salt and fresh ground black pepper to taste
1 tbsp olive oil
1 medium onion (thinly sliced)
1 green bell pepper (thinly sliced)
1 red bell pepper (thinly sliced)
1 tsp fresh ground cumin seed
1/2 tsp chili powder
1/2 tsp cayenne pepper
2 cups of low-fat refried beans
4 wholewheat tortillas
Vegan Ricotta Cheese to top
Place the tomatoes and orange juice in a good processor and pulse until smooth. Season with a dash of salt and a dash of fresh ground black pepper and then set this mixture aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, the bell peppers, the fresh ground cumin, the chili powder, and the cayenne pepper and cook for 3 - 4 minutes to blend the flavours.
Mix in half of the tomato puree and then remove from the heat.
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper. Lay the wholewheat tortillas flat on a work surface.
Spread an equal amount of refried beans down the centre of each tortilla.
Divide and top the beans with the onion/bell peppermixture and half the Vegan Ricotta Cheese.
Roll each tortilla into a cylinder and place on the baking sheet, paceing each enchilada about 2" apart.
Spoon the remaining tomato puree over the enchiladas.
Sprinkle with the remaining Vegan Ricotta Cheese.
Bake 25 - 30 minutes, or until heated through and cheese is golden.
Note. 1 (14 oz) can of tomato sauce could replace the fresh tomato puree in this recipe if you are short of time!
Number of Servings: 4
Recipe submitted by SparkPeople user THEOTHERHALF.