Vegan Enchiladas

4.7 of 5 (3)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 158.9
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 193.9 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 10.5 g

View full nutritional breakdown of Vegan Enchiladas calories by ingredient
Report Inappropriate Recipe

Submitted by:


!Super low fat & high fiber! !Super low fat & high fiber!
Number of Servings: 8


    * 2 medium peppers or 1 large pepper, diced
    * 1 medium onion, diced
    * 1 jalapeño pepper, diced
    *4-6 mushrooms, sliced

    * 1/2c canned black beans
    * 1 15oz can pinto beans
    * 1/2c corn
    * 1 small can green chilies

    *1 cup canned enchilada sauce

    *1 packet road's end vegan cheddar cheese mix
    *1/4c soy milk

    *4 tomato tortilla wraps, cut in half


*preheat oven to 350f*

1. sautée all the veggies until tender

2. mix veggies with the canned items, except for the enchilada sauce and salsa.

3. in the bottom of a casserole dish, mix half of the enchilada sauce and salsa.

4. grab one of the tortillas, put it in the dish, then add a few tablespoons of the filling. Roll up, and continue until you have finished filling all of the tortillas.

5. drizzle the remaining enchilada sauce over the enchiladas and bake uncovered for 35-40 minutes. remove

6. mix the chreese mix with the 1/4c of soymilk, with a few tablespoons of water, then pour evenly over the top of the casserole and bake for an additional 5-10 minutes, or until the chreese has thickened.

7. ENJOY =)

1 serving is 1 enchilada.

Number of Servings: 8

Recipe submitted by SparkPeople user XKRISS6X.

Rate This Recipe

Member Ratings For This Recipe