Best enchiladas in the world!

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 256.7
  • Total Fat: 10.1 g
  • Cholesterol: 17.3 mg
  • Sodium: 715.3 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 12.9 g
  • Protein: 18.6 g

View full nutritional breakdown of Best enchiladas in the world! calories by ingredient
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You won't miss the meat, these left me speechless. You won't miss the meat, these left me speechless.
Number of Servings: 8


    2 cloves garlic
    1 onions, zucchini, summer squash
    1c. black beans
    2 c.morning star grillers
    1 can tomato sauce
    1 tomato
    1/2 red chili pepper
    1 can green chili peppers
    1/2 c vegetable broth
    Cheddar cheese
    Tortilla shells
    chipolte powder, chili powder, pepper, sea salt.


In a food processor chop zucchini, squash and onions. Place in a sauce pan and begin to boil. Again in the food processor chop a clove of garlic and whole tomato, add to the squash mixture. Season with 1 tsp chili powder, 1/2 tsp chipolte powder, pepper and sea salt. Add black beans and boil. Drain water to keep the mix from getting soupy. When it is almost done add one cup of morning star ground "beef". While waiting in another sauce pan saute a clove of garlic, add a can of tomato sauce, 1/2 cup vegetable broth, and a can of green chiles. Season with 1/2 tsp chipolte powder, pepper and a pinch of sea salt. Boil and simmer for approximately 10 minutes and set to the side. Once the filling mixture is cooked through, not too hard or too soft, take off the stove. Preheat oven to 400 degrees. Fill tortilla shells with filling, sprinkle with cheese and roll up, place inside a shallow casserole dish. When all enchiladas are in place, cover with the sauce and sprinkle with more cheese. Place in the oven until cheese is melted. Serve!

Serving Size: Makes eight, serving size is one enchilada

Number of Servings: 8

Recipe submitted by SparkPeople user EDWINN.

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