Qob Veggie Enchiladas Recipe

Name: Qob Veggie Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can fat-free refried beans; 1 (10 ounce) can red enchilada sauce; 1 tablespoon cocoa powder; 1 tablespoon molasses; cooking spray; 2 heads broccoli, chopped; 1 white onion, diced; 1 red bell pepper, seeded and diced; 1 poblano pepper, seeded and diced; 1 jalapeno pepper, seeded and diced; salt and ground black pepper to taste; 2 cups shredded pepperjack cheese, divided; 8 whole-wheat tortillas; 1/2 cup shredded reduced-fat Cheddar cheese

Servings: persons

1 (16 ounce) can fat-free refried beans
1 (10 ounce) can red enchilada sauce
1 tablespoon cocoa powder
1 tablespoon molasses
cooking spray
2 heads broccoli, chopped
1 white onion, diced
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
1 jalapeno pepper, seeded and diced
salt and ground black pepper to taste
2 cups shredded pepperjack cheese, divided
8 whole-wheat tortillas
1/2 cup shredded reduced-fat Cheddar cheese

1
Preheat oven to 350 degrees F (175 degrees C).
2
Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes.
3
Coat a large non-stick skillet with cooking spray and place over medium-high heat. Cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. Season with salt and black pepper.
4
Spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish.
5
Sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. Fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish.
6
Pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly.
7
Bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, about 5 minutes.

493

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 1 (16 ounce) can fat-free refried beans, 1 (10 ounce) can red enchilada sauce, 1 tablespoon cocoa powder, 1 tablespoon molasses, and more.

Yes, Qob 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.

That's it — enjoy your meal!

Qob Veggie Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions