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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 329.3
  • Total Fat: 8.5 g
  • Cholesterol: 6.7 mg
  • Sodium: 788.3 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 11.1 g
  • Protein: 15.8 g

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

Submitted by: STRIVE4BALANCE

Introduction

This is a mexican casserole that could be used with any vegetables you have around. This is a mexican casserole that could be used with any vegetables you have around.
Number of Servings: 9

Ingredients

    Enchilada sauce:
    1 or 2 hot chili peppers
    2 medium tomatoes
    1 red bell pepper
    1 small onion
    2 cloves of garlic
    1/2 tsp of marjoram
    1/8 tsp allspice

    Casserole:
    Enchilada Sauce
    8 Flour tortillas (cut into 1 inch strips)
    1 medium green bell pepper (chopped)
    1 cup of okra (sliced)
    1 Jalapeno Pepper (chopped)
    1/4 tsp of cayenne pepper
    2 cups of cooked black beans
    1 cup of whole kernel corn
    1 package of Veggie Protein Crumbles
    1 Large tomato, thinly spiced
    Jalapeno con Queso Sauce (1 Jar)
    Salsa (optional) (not in calorie calculator)

Directions

Enchilada Sauce: put all ingredients in food processor until its a sauce texture.

Casserole: Coat pan with some olive oil and then add green peppers, jalapeno, and okra. Fry until tender. Add Enchilada sauce and warm until hot.

In a casserole dish layer first the strips of tortillas. Then add 1/3 pepper mixture, 1/3 black beans, 1/3 of corn, 1/3 of vegetables protein crumbles, 1/3 of tomato sloces, and 1/3 of the Jalapeno con Queso Sauce. Repeat layer 2 more times. Then bake uncovered at 350 degreees until hot, 25-30 mintues. Top with salsa (optional)

Number of Servings: 9

Recipe submitted by SparkPeople user STRIVE4BALANCE.






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