This recipe is a variation of Martha Stewart's Vegetable Enchiladas. In Martha's words: Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.
To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.
To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, and about 15 minutes mre. Cool 5 minutes before serving.Submitted by: SHORTONIDEAS
CALORIES: 223.8 |
FAT: 7.4g |
PROTEIN: 11.9g |
CARBS: 28g |