Vegetarian Enchiladas

Vegetarian Enchiladas

4.6 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 388.9
  • Total Fat: 6.2 g
  • Cholesterol: 6.2 mg
  • Sodium: 1,176.9 mg
  • Total Carbs: 61.0 g
  • Dietary Fiber: 9.9 g
  • Protein: 23.4 g

View full nutritional breakdown of Vegetarian Enchiladas calories by ingredient


Introduction

Hearty and healthy bean and vegetable enchiladas Hearty and healthy bean and vegetable enchiladas
Number of Servings: 8

Ingredients

    1 tsp olive oil
    1/4 cup diced onion
    1/2 cup diced red bell pepper
    1/2 cup diced green bell pepper
    finely chopped jalapeno pepper (optional)
    1 tbsp chili powder
    2 tsp dried oregano
    1 tsp ground cumin
    1 tsp minced garlic
    1 (15 oz) can chickpeas, rinsed & drained
    1 (15 oz) can black beans, rinsed & drained
    1 (8 oz) can no-salt-added tomato sauce
    1 cup fat free shredded cheddar cheese
    8 flour tortillas (burrito size)
    1 can enchilada sauce

Directions

Preheat oven to 350 degrees.
Heat oil in a large, nonstick skillet over medium-high heat. Add onion and next 7 ingredients (onion through garlic), and saute 2 minutes. Add chickpeas, black beans, and tomato sauce. Bring to a boil; reduce heat, and simmer until thick (about 10 minutes).
Evenly distribute bean mixture into flour tortillas, top with 1/4 cup of cheese, and roll like burritos leaving no openings.
Warm enchilada sauce over medium heat in saucepan. Place enchiladas in a glass baking dish, and cover with warm enchilad sauce. Sprinkle with remaining cheese.
Bake for 25-30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user LALU1134.

Member Ratings For This Recipe


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    Good
    Delicious alternative. - 11/21/20


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    NICE - 9/28/20


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    Incredible!
    I can't believe how good this recipe was! I used mozzarella cheese instead of cheddar, just because I don't like the taste of cheese and can handle mozzarella in small amounts. I will be making this on a regular basis. - 10/21/19


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    Very Good
    I love this recipe! Because I'm vegan I have to sub in vegan cheese shreds but it's still delicious! - 2/11/17


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    Incredible!
    Fantastic! I actually use dried beans and rehydrate them and I make an enchilada sauce from scratch instead of buying it. My fiance loves it and had me make it a few times this week for lunch and dinner! Going to try it with corn sometime! Don't even notice there's no meat (trying to be most veg) - 6/5/12