Carrie's Veggie Enchilada Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 181.6
- Total Fat: 2.9 g
- Cholesterol: 3.0 mg
- Sodium: 671.4 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 5.7 g
- Protein: 9.1 g
View full nutritional breakdown of Carrie's Veggie Enchilada Bake calories by ingredient
Introduction
It's enchilada bake without the meat or tortillas. While I call for using beef broth, that can be substituted for by chicken or vegetarian broth. It's enchilada bake without the meat or tortillas. While I call for using beef broth, that can be substituted for by chicken or vegetarian broth.Number of Servings: 8
Ingredients
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Zucchini, spinach, bell pepper, onion, corn, black beans, brown rice, tomatoes, broth, enchilada sauce and cheese.
Directions
Clean and cut zucchini, spinach, onion and bell pepper. Place in preheated wok (or large saute pan) with half cup of broth (already heated in pan.) Saute vegetables in broth. Near the end add tomatoes (and juice) to cooking vegetables. Cook remaining broth in with brown rice (add broth in place of water per package directions for rice preparation 1cup of dry rice = 2 cups cooked). When vegetables and rice are finished cooking in a 13 x 9 inch baking pan, dump drained corn and black beans in pan, then vegetables and rice. Mix with enchilada sauce and mix in half of cheese, bake at 350 degrees for 30 minutes (add remaining cheese on top for last 10 minutes or hold back for putting on indivdual servings... your choice). Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CARUPP.
Number of Servings: 8
Recipe submitted by SparkPeople user CARUPP.