Gailmarie's Vegetarian Enchiladas

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 303.8
  • Total Fat: 8.0 g
  • Cholesterol: 10.7 mg
  • Sodium: 1,287.9 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 8.8 g
  • Protein: 19.7 g

View full nutritional breakdown of Gailmarie's Vegetarian Enchiladas calories by ingredient
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My take on black bean enchiladas. My take on black bean enchiladas.
Number of Servings: 10


    1 Green Peppers (bell peppers) chopped
    1 medium Tomato (2-3/5" dia) diced
    Beans, black, 2 cup (1 cup before cooking)
    Sour Cream, reduced fat, 2 tbsp
    *Whole Wheat Tortilla 10 serving
    *Macayo Green Chile Enchilada Sauce, 24oz
    Cheddar or Colby Cheese, Low Fat, 4 cup, shredded
    *Green Chili Peppers, canned, 1.25 cups
    Favorite Mexican spices.


Green enchilada sauce is a personal preference of mine. You can use red if you like it better.

Too reduce calories, you can use less cheese up to half.


Boil 1 cup black beans for 1 hour to cook thoroughly.

Drain beans and put back in the pan. Keep on low heat while mixing in 2 cups of the cheese, the green chilis, tomato, and green pepper. Add choice of spices to taste. Keep mixture on low heat, stirring occasionally, until cheese has melted and the flavors are marinated together.

Cover bottom of a 9x13 baking pan with half the enchilada sauce.

Roll about half a cup of mixture into each medium sized tortillas. Place each roll in the pan. Cover enchiladas with the rest of the sauce. Distribute the rest of the cheese on top of the enchiladas.

Bake enchiladas at 300 degrees for about 30 minutes or until the cheese is melted and a little crispy around the edges.


Serving Size: Makes 10 medium enchilada filled with 1/2 cup of filling.

Number of Servings: 10

Recipe submitted by SparkPeople user REDBRD5.

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