Veggie Fiesta Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 Tbs olive oil1 small red onion, diced1 Cup chopped mushrooms1 can black beans, drained and rinsed1 Cup whole kernel corn1 (4 oz) can green chiles1/4 tsp ground cumin3 oz. shredded Monterey cheese10 whole wheat tortillas
Makes 5 servings (two enchiladas per serving)
1. Heat oil and saute onion until softened. Add mushrooms and saute several minutes over medium-low heat.
2. Add black beans and cook for about 10 minutes over medium heat. Add cumin and stir until fragrant, about 2 minutes.
3. Stir in corn and green chile.
4. Preheat oven to 375F.
5. While mixture is cooking, spray a large baking dish (I use 12/9) with cooking spray and pour 1/4 of a can of enchilada sauce into the bottom. The sauce should just coat the bottom of the dish.
6. Remove mixture from heat. Spoon some of the mixture into a tortilla and roll it up. Place seam-side down into the baking dish. Continue with remaining tortillas.
7. Spread remaining enchilada sauce over the rolled tortillas.
8. Cover baking dish with foil and bake for 15 minutes.
9. Remove foil, sprinkle enchiladas with shredded cheese and return to oven for another 15 minutes.
10. ENJOY!
Number of Servings: 5
Recipe submitted by SparkPeople user MISS_KITTY.
1. Heat oil and saute onion until softened. Add mushrooms and saute several minutes over medium-low heat.
2. Add black beans and cook for about 10 minutes over medium heat. Add cumin and stir until fragrant, about 2 minutes.
3. Stir in corn and green chile.
4. Preheat oven to 375F.
5. While mixture is cooking, spray a large baking dish (I use 12/9) with cooking spray and pour 1/4 of a can of enchilada sauce into the bottom. The sauce should just coat the bottom of the dish.
6. Remove mixture from heat. Spoon some of the mixture into a tortilla and roll it up. Place seam-side down into the baking dish. Continue with remaining tortillas.
7. Spread remaining enchilada sauce over the rolled tortillas.
8. Cover baking dish with foil and bake for 15 minutes.
9. Remove foil, sprinkle enchiladas with shredded cheese and return to oven for another 15 minutes.
10. ENJOY!
Number of Servings: 5
Recipe submitted by SparkPeople user MISS_KITTY.
Nutritional Info Amount Per Serving
- Calories: 342.8
- Total Fat: 15.9 g
- Cholesterol: 15.1 mg
- Sodium: 832.9 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 20.5 g
- Protein: 20.9 g
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