SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 242.3
  • Total Fat: 5.5 g
  • Cholesterol: 1.5 mg
  • Sodium: 395.5 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 6.5 g
  • Protein: 9.5 g

View full nutritional breakdown of Vegetarian Enchiladas calories by ingredient
Report Inappropriate Recipe

Vegetarian Enchiladas

Submitted by: STRIVE4BALANCE

Introduction

This is a great recipe that I found and have altered to fit my own preferences. This is very healthy, flexible and a great way to sooth that mexican craving. This is a great recipe that I found and have altered to fit my own preferences. This is very healthy, flexible and a great way to sooth that mexican craving.
Number of Servings: 12

Ingredients

    Vegetable Enchiladas:
    2 cups of chopped Zucchini
    1 1/2 cups of chopped tomatoes
    3/4 cups of chopped Carrots
    1/4 cup of chopped green pepper
    4 cloves of garlic
    1/4 cup of chopped onion
    2 cups of black beans (cooked or canned)
    1 small Jalapeno pepper
    1 tsp of orgegano leaves
    2 tsp of cumin
    12 Tortillas
    3/4 cup of shredded cheddar cheese
    Enchilada Sauce (see Below)

    Enchilada Sauce:
    1 Ancho Chili (stems discarded)
    2 Med. Tomatoes
    1 Red Bell Pepper
    1 Small Onion
    2 Cloves of Garlic
    1/2 Tsp of Marjoram
    1/8 TSP of All Spice
    1 Bay Leaf

Directions

Saute Vegetables and herbs until vegetables are tender, add TBSP of water at a time to keep from sticking to pan. About 10 minutes. Add Beans, cook over medium heat until no excess juices remains, 5-8 mins. Season to taste, Salt & Pepper.

Enchilada Sauce:
Mix all ingredients except for the Bay leaf into a food processor till its the consistency of a sauce. Add sauce to a pan and warm with Bay leaf for about 10 mins. Remove Leaf.

Dip Tortillas in Enchilada Sauce to coat lightly, and fill each with about 1/3 cup of vegetable mixture. Roll up and place, seam sides down, in large baking pan. Spoon remaining Enchilada Sauce over enchiladas; sprinkle with cheese.

Bake Enchilads, uncovered, at 350 degrees for 15-20mins.

Number of Servings: 12

Recipe submitted by SparkPeople user STRIVE4BALANCE.






Great Stories from around the Web


Rate This Recipe