Italian Enchiladas

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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

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!

Minutes to Prepare: 20

Minutes to Cook: 25

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.