Loaded Veggie Enchiladas Recipe

Name: Loaded Veggie Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole wheat tortillas; 1 tablespoon olive oil; 1/4 green pepper, chopped; 1/4 red pepper, chopped; 1/4 sweet onion, chopped; 1 medium yukon gold potato, chopped; 1/4 cup chopped baby portobello mushrooms; 1/4 cup chopped broccoli; 1/3 cup black beans; 1/4 cup refried beans; 1 1/2 cups red enchilada sauce; 1 cup shredded cheese

Servings: persons

4 whole wheat tortillas
1 tablespoon olive oil
1/4 green pepper, chopped
1/4 red pepper, chopped
1/4 sweet onion, chopped
1 medium yukon gold potato, chopped
1/4 cup chopped baby portobello mushrooms
1/4 cup chopped broccoli
1/3 cup black beans
1/4 cup refried beans
1 1/2 cups red enchilada sauce
1 cup shredded cheese

1
Preheat oven to 350.
2
Heat a skillet on medium heat and add olive oil. Add peppers, onions and potatoes, sprinkle with salt and saute until soft, about 6-8 minutes. Add in chopped mushrooms and broccoli, sauteing for another 5 minutes. Add black beans, refried beans and 3/4 cup enchilada sauce, mixing until combined and heating through.
3
Turn off heat and stir in 1/2 cup shredded cheese.
4
To assemble enchiladas, add about 1/3 cup mix into the center of a tortilla and roll tightly. Add to baking dish and repeat with tortillas and mix. Top with remaining enchilada sauce and cheese.
5
Bake at 350 for 15-20 minutes.

215

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 4 whole wheat tortillas, 1 tablespoon olive oil, 1/4 green pepper, chopped, 1/4 red pepper, chopped, and more.

Yes, Loaded Veggie Enchiladas falls under the Vegetarian 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.

Loaded Veggie Enchiladas

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