Low-Fat Vegetarian Enchiladas – a delicious recipe with beans, mushrooms, onion, yogurt, cumin, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 375 degrees.
2
Mince mushrooms and onion, and mix together with beans, yogurt, cumin, garlic, and 1/4 cup enchilada sauce in a frying pan over medium-high heat until excess moisture boils off and onions are soft.
3
Mix in most of the shredded cheese, reserving a small amount for garnish.
4
Prepare a pan by spraying with Pam and coating the bottom with a little enchilada sauce.
5
Place a scoop of the mixture into each of the 8 tortillas, roll, and place in pan seam side down.
6
Pour the rest of the enchilada sauce evenly over enchiladas.
7
Cover with foil and bake until bubbly. Add reserved cheese and bake until melted.
8
*Optional: add a small can of green chiles or jalapenos if you like more spice.
338
kcal
Calories
7
g
Fat
60
g
Carbs
17
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: 1 (15 ounce) can beans, 2 cups mushrooms, 1 onion, 1/2 cup plain low-fat yogurt, and more.
Yes, Low-Fat Vegetarian Enchiladas 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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