Enchiladas for the Vegetarian Recipe

Name: Enchiladas for the Vegetarian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (8 inch) flour tortillas; 1 (16 ounce) can whole berry cranberry sauce; 2 (15 ounce) cans black beans, rinsed, drained; ½ cup salsa (a thick salsa like Picante Mild Chunky Salsa); ¾ cup colby-monterey jack cheese, shredded; ½ cup fat free sour cream; 3 green onions, sliced; ¼ cup fresh cilantro, coarsely chopped; ¾ teaspoon ground cumin; ½ teaspoon salt; ½ teaspoon black pepper; 1 (16 ounce) can whole berry cranberry sauce; 2 cups salsa (a thick salsa like Picante Mild Chunky Salsa); 1 cup colby-monterey jack cheese, shredded

Servings: persons

8 (8 inch) flour tortillas
1 (16 ounce) can whole berry cranberry sauce
2 (15 ounce) cans black beans, rinsed, drained
½ cup salsa (a thick salsa like Picante Mild Chunky Salsa)
¾ cup colby-monterey jack cheese, shredded
½ cup fat free sour cream
3 green onions, sliced
¼ cup fresh cilantro, coarsely chopped
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
1 (16 ounce) can whole berry cranberry sauce
2 cups salsa (a thick salsa like Picante Mild Chunky Salsa)
1 cup colby-monterey jack cheese, shredded

1
["FOR THE FILLING: Preheat oven to 350 degrees F, then lightly coat a 13""x9"" baking dish with cooking spray.", "In a large bowl measure out all the filling ingredients & stir together until well blended, then set aside.", "Stack the tortillas on a large plate, then spoon 3/4 to 1 cup of the filling onto each tortilla, just off center & about 1 inch from the top & bottom edges.", "Roll up each tortilla around the filling, then place, seam side down in the prepared baking dish.", "FOR THE SAUCE: In a bowl stir together the cranberry sauce & salsa, mixing well.", "Spoon the sauce evenly over the filled tortillas, then cover with a sheet of aluminum foil.", "FOR THE CHEESE TOPPING: Bake the enchiladas for 45 minutes, then remove the aluminum foil & sprinkle the shredded cheese over the top.", "Return enchiladas to the oven & bake another 5 to 10 minutes longer or until cheese is melted.", "These enchiladas are more easily served when cut in half."]

1088

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 8 (8 inch) flour tortillas, 1 (16 ounce) can whole berry cranberry sauce, 2 (15 ounce) cans black beans, rinsed, drained, ½ cup salsa (a thick salsa like Picante Mild Chunky Salsa), and more.

Yes, Enchiladas for the Vegetarian falls under the Snacks & Appetizers 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.

That's it — enjoy your meal!

Enchiladas for the Vegetarian

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions