Cheesy Vegetarian Enchiladas Recipe

Name: Cheesy Vegetarian Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 2 cups uncooked brown rice; 1 tablespoon olive oil, or to taste; 2 bell peppers, diced; 1 onion, diced; 2 cups fresh spinach; 1 cup green beans; 1/2 cup diced mushrooms; 2 teaspoons chili powder, or to taste; 1/2 teaspoon paprika, or to taste; 2 (15 ounce) cans fat-free refried beans; 10 (8 inch) flour tortillas; 2 (10 ounce) cans enchilada sauce; 1 (8 ounce) package shredded Mexican cheese blend

Servings: persons

4 cups water
2 cups uncooked brown rice
1 tablespoon olive oil, or to taste
2 bell peppers, diced
1 onion, diced
2 cups fresh spinach
1 cup green beans
1/2 cup diced mushrooms
2 teaspoons chili powder, or to taste
1/2 teaspoon paprika, or to taste
2 (15 ounce) cans fat-free refried beans
10 (8 inch) flour tortillas
2 (10 ounce) cans enchilada sauce
1 (8 ounce) package shredded Mexican cheese blend

1
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
2
Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, spinach, green beans, and mushrooms; cook and stir until soft, about 8 minutes. Season with chili powder and paprika.
3
Spoon refried beans into a microwave-safe container. Cover and microwave until hot, about 3 minutes.
4
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking pan.
5
Divide brown rice, bell pepper mixture, and refried beans evenly among tortillas. Roll up tortillas to enclose filling; arrange seam-side down in the baking pan.
6
Pour enchilada sauce over rolled tortillas. Sprinkle Mexican cheese on top.
7
Bake in the preheated oven until cheese is melted, about 30 minutes. Let cool for 5 minutes before serving.

1496

kcal

Calories

Fat

286

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups water, 2 cups uncooked brown rice, 1 tablespoon olive oil, or to taste, 2 bell peppers, diced, and more.

Yes, Cheesy Vegetarian Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Vegetarian Enchiladas

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