Vegetarian Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
sauce: 1 tb Olive oil1 Garlic clove -- minced1/2 sm Onion -- diced1 Anaheim chili; roasted2 Jalapeno chilis; roastedSeeded -- and skinneddsh Black pepperdsh Cumindsh Mexican ground oreganodsh Thyme -- ground1 can tomato sauceENCHILADAS-----1 tb Olive oil1 sm Onion, chopped2 lg Carrots, diced1 Zucchini, dicedSalt & pepper, to taste1 c Mushrooms, sliced2/3 cup cooked or canned black beans2/3 cup corn (frozen, fresh, canned)1/2 c Yellow peppers -- diced1/2 c Green peppers -- diced1 Garlic clove -- minced2 bunches of Spinach2 tbsp cornstarch or other thickener1/4 c -- water (or as much as needed)1 cup cheese (pepper jack, monterey jack, etc.)12 Tortillas
FOR SAUCE:
Heat olive oil in medium saucepan over medium heat. Add garlic and saute until browned. Add onion and saute until browned, 2 to 3 minutes. Add chile, cilantro, pepper, cumin, oregano and thyme. Saute 8 to 10 minutes. Add tomato sauce and heat through.
FOR ENCHILADAS:
Heat oil in medium skillet over medium heat and add onion, carrots, zucchini, corn, mushrooms, beans, peppers and garlic. Stir-fry 2 minutes, then add spinach until wilted. Set aside and let cool slightly. Sprinkle in cheese and toss with fork, then scoop vegetable mixture between the tortillas. Fold tortillas into enchilada packets. Spoon a little bit of the sauce into the bottom of a baking dish. Place enchiladas in baking dish large enough to hold in single layer, cover with remaining tomato sauce, and bake at 350 degrees for about 25 minutes.
Serves 6, 2 enchiladas each
Number of Servings: 6
Recipe submitted by SparkPeople user PESCETARIAN.
Heat olive oil in medium saucepan over medium heat. Add garlic and saute until browned. Add onion and saute until browned, 2 to 3 minutes. Add chile, cilantro, pepper, cumin, oregano and thyme. Saute 8 to 10 minutes. Add tomato sauce and heat through.
FOR ENCHILADAS:
Heat oil in medium skillet over medium heat and add onion, carrots, zucchini, corn, mushrooms, beans, peppers and garlic. Stir-fry 2 minutes, then add spinach until wilted. Set aside and let cool slightly. Sprinkle in cheese and toss with fork, then scoop vegetable mixture between the tortillas. Fold tortillas into enchilada packets. Spoon a little bit of the sauce into the bottom of a baking dish. Place enchiladas in baking dish large enough to hold in single layer, cover with remaining tomato sauce, and bake at 350 degrees for about 25 minutes.
Serves 6, 2 enchiladas each
Number of Servings: 6
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 356.1
- Total Fat: 13.1 g
- Cholesterol: 13.3 mg
- Sodium: 791.0 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 10.7 g
- Protein: 14.7 g
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