Layered Vegetable Enchilada

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 419.4
  • Total Fat: 12.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.6 mg
  • Total Carbs: 62.5 g
  • Dietary Fiber: 13.2 g
  • Protein: 22.4 g

View full nutritional breakdown of Layered Vegetable Enchilada calories by ingredient
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(from Whole Foods Health Starts Here) (from Whole Foods Health Starts Here)
Number of Servings: 4


    2 c frozen corn, thawed
    1 bell pepper, cut in thin strips
    3 tbsp lime juice, plus lime wedges for serving
    1 1/2 tbsp chili powder
    1 (15oz) can no-salt black beans, rinsed and drained
    4 tbsp chopped cilantro
    1 (15oz) can diced tomatoes
    8 oz frozen leafy greens, thawed
    8 corn tortillas
    1 c shredded cheddar monterey jack cheese


Preheat to 400
In large pot, combine corn, pepper, 2 tbsp lime juice, 1 tbsp chili powder, tomatoes and greens. Cook over medium heat until liquid almost evaporated, about 10 min. Meanwhile, in large bowl, mash beans w 2 tbsp cilantro and remaining chili powder and lime juice.

Arrange 4 tortillas on large parchment lined baking pan. Spread bean mixture evenuly on tortillas. Top each w 1/2 c veggie mix and some cheese. Top w remaining tortillas, veggies and cheese.

Bake until heated thru and cheese is melted, about 15 minutes. Transfer to plates, garnish w cilantro and lime wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user SUSAN1019.

TAGS:  Vegetarian Meals |

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