Black bean and veggie enchiladas

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 196.1
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,153.0 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 20.5 g
  • Protein: 11.0 g

View full nutritional breakdown of Black bean and veggie enchiladas calories by ingredient
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Vegan enchiladas Vegan enchiladas
Number of Servings: 10


    4.0 tbsp Chili powder
    2.0 tsp Garlic powder
    1.0 dash Pepper, black
    1.0 tsp Salt
    3.0 clove Garlic
    1.0 medium (2-1/2" dia) Onions, raw
    2.5 cup, sliced Zucchini
    0.5 serving 1 Med. Green Bell Pepper
    100.0 gram(s) bell pepper, red, sweet, raw
    84.0 gram(s) Daiya Cheddar Style Shreds, 1/4 cup = 1 serving
    450.0 gram(s) Ole Xtreme Wellness Spinach & Herbs Tortilla Wraps (1 tortilla or 45 grams)
    3.5 cup dakota's pride black beans
    2.0 tsp ground cumin
    1.75 cup happy harvest tomato sauce


Heat oven to 350. Lightly spray 13 x 9 baking pan with cooking spray. Dies all the vegetables. In a nonstick frying pan sauteed onions till translucent. Add all the rest of the veggies and cook until softened. But not too soft. Add half of all the spices and salt. Add rinsed black beans and Heat until warmed through. Place about a half a cup of mixture on a tortilla and roll. Repeat with 10 tortillas place them side-by-side in the baking pan. In a small saucepan combine tomato sauce with the other half of the spices and salt in heat until thoroughly mixed together stirring frequently. About 2 minutes. Pour tomato sauce mixture over enchiladas top with daiya cheese (optional) place in the oven and bake about 20 minutes or until sauce is bubbling and cheese is melted. Serving Size: 1 enchilada

Number of Servings: 10.0

Recipe submitted by SparkPeople user TCRANE522.

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