Vegetarian Two-Bean Enchiladas, Gluten-Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Enchilada Sauce7 0z. can Green Chiles, drained, juice reserved2 C Crushed Tomatoes1 Small Onion, chopped1 t Oregano1 t Ground Cumin1 t Salt1/4 t Garlic PowderEnchiladas1 Can Refried Beans, vegetarian1 Can Black Refried Beans, vegetarian1 t Salt1/8 t Garlic Powder1 T Taco Sauce1/2 Can Black Olives, chopped12 Sprouted Corn Tortillas8 oz. Reduced Fat and Sodium Cheddar Cheese
Start with the sauce:
Sautee onion in a bit of juice from the green chiles. Once they are softened, add chiles and spices, cooking for another minute. Add crushed tomatoes and leave to simmer for ten minutes or so while you prepare ingredients for enchiladas. Then pour sauce into blender and let cool a bit.
Preheat oven to 350.
(I rinsed my pan and utensils at this point and used them to cook the bean mixture to reduce the amount of dirty dishes!)
Enchilada filling:
Again, use a little juice from the chiles or some water to sautee your onion. Once the onion has softened, add both cans of beans, spices, and taco sauce. Heat until bubbly.
While the bean mixture is cooking. You may want to heat up your tortillas to make them a little more pliable. (You can see that mine started to break once I rolled them, although it doesn't really matter. By the time this is cooked, no one will ever know!) The original recipe said to fry them first, but not us spark people!
Remove bean mixture from heat. Puree your sauce and pour just enough into a 9x13 pan to cover the bottom (less than a third). Spoon about 1/3 C of bean mixture in the middle of each tortilla and roll or fold over to enclose. Place seam down in the pan. Cover enchiladas with remaining sauce, then top with grated cheese. Bake in the oven, uncovered, for 15 minutes, or until everything is hot and bubbly.
I divided this recipe into 12 servings, so that the nutritional information is for each enchilada (although you may notice that my pan only fit 10... ARG). There was plenty of filling for all 12 tortillas.
You may top with salsa and/or sour cream, but you'll have to add that into the tracker!
Number of Servings: 12
Recipe submitted by SparkPeople user CARMOORELLA.
Sautee onion in a bit of juice from the green chiles. Once they are softened, add chiles and spices, cooking for another minute. Add crushed tomatoes and leave to simmer for ten minutes or so while you prepare ingredients for enchiladas. Then pour sauce into blender and let cool a bit.
Preheat oven to 350.
(I rinsed my pan and utensils at this point and used them to cook the bean mixture to reduce the amount of dirty dishes!)
Enchilada filling:
Again, use a little juice from the chiles or some water to sautee your onion. Once the onion has softened, add both cans of beans, spices, and taco sauce. Heat until bubbly.
While the bean mixture is cooking. You may want to heat up your tortillas to make them a little more pliable. (You can see that mine started to break once I rolled them, although it doesn't really matter. By the time this is cooked, no one will ever know!) The original recipe said to fry them first, but not us spark people!
Remove bean mixture from heat. Puree your sauce and pour just enough into a 9x13 pan to cover the bottom (less than a third). Spoon about 1/3 C of bean mixture in the middle of each tortilla and roll or fold over to enclose. Place seam down in the pan. Cover enchiladas with remaining sauce, then top with grated cheese. Bake in the oven, uncovered, for 15 minutes, or until everything is hot and bubbly.
I divided this recipe into 12 servings, so that the nutritional information is for each enchilada (although you may notice that my pan only fit 10... ARG). There was plenty of filling for all 12 tortillas.
You may top with salsa and/or sour cream, but you'll have to add that into the tracker!
Number of Servings: 12
Recipe submitted by SparkPeople user CARMOORELLA.
Nutritional Info Amount Per Serving
- Calories: 191.1
- Total Fat: 6.2 g
- Cholesterol: 10.0 mg
- Sodium: 959.1 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 5.2 g
- Protein: 10.1 g
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