Vegitarian Enchiladas

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 225.1
  • Total Fat: 7.1 g
  • Cholesterol: 33.5 mg
  • Sodium: 549.8 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 7.9 g
  • Protein: 11.1 g

View full nutritional breakdown of Vegitarian Enchiladas calories by ingredient
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This takes some time, but it's my favorite dinner. This takes some time, but it's my favorite dinner.
Number of Servings: 15


    1 c. corn meal
    2 c. whole wheat flour
    2 large eggs
    2 1/2 c. water

    3 T. oil
    3 T. chili powder
    4 T. white flour
    2 t. cider vinegar
    1 t. garlic powder
    1 t. oregano
    1 t. salt (optional)
    4 c. water

    2 c. cooked pinto beans
    2 c. fat free refried beans
    1 c. 1% cottage cheese
    1/4 c. finely chopped onion
    1/2 finely chopped bell pepper
    1/4 c. roasted unsalted sunflower seeds
    1/2 c. chopped black olives

    3/4 c. shredded colby-jack cheese


Mix ingredients for shells with a wire whisk. Pour 1/3 c. at a time into hot skillet, turning to spread over bottom. Cook until edges begin to curl up, then flip and cook other side. Repeat until shells are cooked.

While the shells cool, mix all ingredients for the sauce in a 2- quart pan. Bring to a boil, then reduce heat to low. Continue to simmer while you prepare the filling, stirring occasionally.

Mash pinto beans in a large bowl (I also love this with black beans). Add rest of filling ingredients and mix well.

Divide filling evenly between shells, rolling each one, and place seam side down in glass baking dish that has been sprayed with cooking spray (I usually make this in 2 9x13 pans). Pour sauce over to coat, then sprinkle with cheese.

Bake at 350 degrees for about 20 minutes.

Serve with plain yogurt or sour cream and chopped green onions (not included in calories).

Makes about 15 servings.

Number of Servings: 15

Recipe submitted by SparkPeople user KERRYFINE.

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