Vegetarian Enchiladas

Name: Vegetarian Enchiladas Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 8
Ingredients: 1 tsp olive oil; 1/4 cup diced onion; 1/2 cup diced red bell pepper; 1/2 cup diced green bell pepper; finely chopped jalapeno pepper (optional); 1 tbsp chili powder; 2 tsp dried oregano; 1 tsp ground cumin; 1 tsp minced garlic; 1 (15 oz) can chickpeas rinsed & drained; 1 (15 oz) can black beans rinsed & drained; 1 (8 oz) can no-salt-added tomato sauce; 1 cup fat free shredded cheddar cheese; 8 flour tortillas (burrito size); 1 can enchilada sauce

(7)

Number of Servings: 8

Ingredients

1 tsp olive oil1/4 cup diced onion1/2 cup diced red bell pepper1/2 cup diced green bell pepperfinely chopped jalapeno pepper (optional)1 tbsp chili powder2 tsp dried oregano1 tsp ground cumin1 tsp minced garlic1 (15 oz) can chickpeas, rinsed & drained1 (15 oz) can black beans, rinsed & drained1 (8 oz) can no-salt-added tomato sauce1 cup fat free shredded cheddar cheese8 flour tortillas (burrito size)1 can enchilada sauce

Directions

Preheat oven to 350 degrees.
Heat oil in a large, nonstick skillet over medium-high heat. Add onion and next 7 ingredients (onion through garlic), and saute 2 minutes. Add chickpeas, black beans, and tomato sauce. Bring to a boil; reduce heat, and simmer until thick (about 10 minutes).
Evenly distribute bean mixture into flour tortillas, top with 1/4 cup of cheese, and roll like burritos leaving no openings.
Warm enchilada sauce over medium heat in saucepan. Place enchiladas in a glass baking dish, and cover with warm enchilad sauce. Sprinkle with remaining cheese.
Bake for 25-30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user LALU1134.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 388.9
Total Fat: 6.2 g
Cholesterol: 6.2 mg
Sodium: 1,176.9 mg
Total Carbs: 61.0 g
Dietary Fiber: 9.9 g
Protein: 23.4 g

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Member Reviews

ROSSYFLOSSY
Delicious alternative. - 11/21/20
ARTJAC
NICE - 9/28/20
MOKARAJP
I can't believe how good this recipe was! I used mozzarella cheese instead of cheddar, just because I don't like the taste of cheese and can handle mozzarella in small amounts. I will be making this on a regular basis. - 10/21/19
NCFITCHICK
I love this recipe! Because I'm vegan I have to sub in vegan cheese shreds but it's still delicious! - 2/11/17
SUZZIEQ81
Fantastic! I actually use dried beans and rehydrate them and I make an enchilada sauce from scratch instead of buying it. My fiance loves it and had me make it a few times this week for lunch and dinner! Going to try it with corn sometime! Don't even notice there's no meat (trying to be most veg) - 6/5/12
MELR03
Delicious!!! Made them twice now and my boyfriend wants to make them a weekly meal! Second time around I added some corn and zucchini - 4/20/11
JCREMISINO
Yum! These are great! Even my 6 year old loved them! - 2/23/11
ISRAEL_HECK
Made them tonight. Great recipe. Tons of flavor and I didn't mind not having any meat. - 11/20/08