Vegetarian Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vegetarian Enchiladas calories by ingredient
Introduction
Hearty and healthy bean and vegetable enchiladas Hearty and healthy bean and vegetable enchiladasNumber of Servings: 8
Ingredients
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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
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.
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.
Member Ratings For This Recipe
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ROSSYFLOSSY
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ARTJAC
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MOKARAJP
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NCFITCHICK
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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
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MELR03
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JCREMISINO
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ISRAEL_HECK
