Vegetarian Chiliquiles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Enchilada sauce:1 or 2 hot chili peppers2 medium tomatoes1 red bell pepper1 small onion2 cloves of garlic1/2 tsp of marjoram1/8 tsp allspiceCasserole:Enchilada Sauce8 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 pepper2 cups of cooked black beans1 cup of whole kernel corn1 package of Veggie Protein Crumbles1 Large tomato, thinly spicedJalapeno con Queso Sauce (1 Jar)Salsa (optional) (not in calorie calculator)
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.
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.
Nutritional Info 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
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