Mark'S Vegetarian Enchiladas Recipe

Name: Mark'S Vegetarian Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. oil; 1 medium zucchini, chopped; 1 medium onion, chopped; 1 jalapeno; 1 (15 oz.) can light red kidney beans, drained; 1 c. peanuts; 5 to 6 flour tortillas; 1 to 2 tomatoes, chopped; 1 c. Cheddar cheese; plain yogurt

Servings: persons

1 Tbsp. oil
1 medium zucchini, chopped
1 medium onion, chopped
1 jalapeno
1 (15 oz.) can light red kidney beans, drained
1 c. peanuts
5 to 6 flour tortillas
1 to 2 tomatoes, chopped
1 c. Cheddar cheese
plain yogurt

1
Saute onion, zucchini and pepper in oil until soft.
2
Place in a bowl with drained kidney beans and peanuts.
3
Mix. Wrap filling and a little Cheddar cheese in tortilla.
4
Place in baking dish.
5
Repeat with the rest of tortillas.
6
Top with Cheddar cheese and chopped tomato.
7
Bake at 350u00b0 until cheese is melted and tortillas are heated through.
8
Serve with plain yogurt.

1117

kcal

Calories

Fat

114

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 10 ingredients. The key ingredients include: 1 Tbsp. oil, 1 medium zucchini, chopped, 1 medium onion, chopped, 1 jalapeno, and more.

Yes, Mark'S Vegetarian 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.

Mark'S Vegetarian Enchiladas

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