Eat For Eight Bucks: Vegetable Enchiladas Recipe – a delicious recipe with mixed cooked vegetables, beans, Generous handful, green chiles, grated cheese, recipe. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350. Combine the vegetables and beans with the cilantro, canned chiles, half the cheese, and 1/2 cup chili gravy. Taste the mixture and add salt and pepper if necessary.
2
Warm the tortillas individually in a skillet or in a stack in the microwave (or skip this step, if you don't mind disintegrating tortillas...I don't). Pour half of the remaining chili gravy in the bottom of a 9x13 baking dish and spread it around. Then fill each tortilla with vegetable mixture, roll up, and place it in the dish in a neat row.
3
Pour the remaining chili gravy all over the top of the enchiladas. Use a spoon to spread it around so that the exposed tortilla surfaces are all at least lightly sauced. Sprinkle the remaining cheese over the top and cover with foil. Bake for about 25 minutes, until heated through and bubbly. Serve with rice.
485
kcal
Calories
22
g
Fat
58
g
Carbs
23
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: About 2 cups mixed cooked vegetables, About 2 cups beans (rather less than more), Generous handful chopped cilantro, Small can chopped green chiles, and more.
Yes, Eat For Eight Bucks: Vegetable Enchiladas Recipe falls under the General 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.
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