Italian Enchiladas

Italian Enchiladas

5 of 5 (2)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 484.8
  • Total Fat: 9.8 g
  • Cholesterol: 19.9 mg
  • Sodium: 3,041.7 mg
  • Total Carbs: 79.4 g
  • Dietary Fiber: 30.9 g
  • Protein: 40.4 g

View full nutritional breakdown of Italian Enchiladas calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

A hearty vegetarian meal with a twist. Planned as 2 servings, but with a side salad could easily be 4! A hearty vegetarian meal with a twist. Planned as 2 servings, but with a side salad could easily be 4!
Number of Servings: 2

Ingredients

    Flatout Light Italian Herb flatbread, 4 serving
    Ricotta cheese, fat-free - 3/4 cup
    Onions - 1/4 cup, chopped
    Garlic, - 1 Tbsp minced
    Salt - 1 tsp
    Pepper - 1 tsp
    Italian Seasoning - 1/2 Tbsp
    Asparagus, fresh - 1 cup
    Cherry Tomatoes - Fresh, 8 halved
    Beans, black, rinsed and drained - 1 cup
    Tomato Sauce - 1 1/2 cup
    Parmesan Cheese, grated - 0.25 cup


Directions

1. Preheat oven to 400 degrees.
2. Spread half of the tomato sauce across the bottom of a 9x13 casserole dish.
3. Mix together ricotta cheese, onion, garlic, salt, pepper and italian seasoning until well blended.
4. Assemble each FlatOut Wrap with 1/4 of the ricotta mixture, 1/4 of the asparagus, 2 cherry tomatoes and 1/4 of the black beans. Fold into a square and place seam side down in casserole dish.
5. Top enchiladas with remaining tomato sauce, sprinkle parmesan cheese evenly over the top of the enchiladas. Bake for 20-25 minutes until warm throughout.

Rate This Recipe

Member Ratings For This Recipe