Vegetable Bean Enchiladas Recipe

Name: Vegetable Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces crushed tomatoes; 1 ½ cups chopped fresh cilantro (divided); ¾ cup heavy cream; 1 large onion (chopped (divided); 2 tablespoons olive oil; 4 garlic cloves; 1 red bell pepper (chopped); 1 green bell pepper (chopped); 16 ounces kidney beans, canned; 1 zucchini (chopped); salt & pepper; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ¼ teaspoon red pepper; 8 large tortillas; 2 cups shredded monterey jack pepper cheese; 2 small tomatoes (sliced); 1 cup guacamole

Servings: persons

16 ounces crushed tomatoes
1 ½ cups chopped fresh cilantro (divided)
¾ cup heavy cream
1 large onion (chopped (divided)
2 tablespoons olive oil
4 garlic cloves
1 red bell pepper (chopped)
1 green bell pepper (chopped)
16 ounces kidney beans, canned
1 zucchini (chopped)
salt & pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon red pepper
8 large tortillas
2 cups shredded monterey jack pepper cheese
2 small tomatoes (sliced)
1 cup guacamole

1
Add crushed tomatoes, 3/4 cup cilantro, and cream to saucepan.
2
Bring to just under a boil; add 1/2 cup chopped onion.
3
Continue cooking over low heat.
4
Heat oil in another saucepan.
5
Add remaining onions and garlic and saute until soft.
6
Add peppers and saute for several more minutes.
7
Combine beans and squash with vegetables.
8
Continue to saute.
9
Add 2 tablespoons cilantro, salt, pepper, onion powder, garlic powder, and red pepper.
10
Preheat oven to 350F degrees.
11
Cover the bottom of a large shallow pan with a thick layer of tomato-cream sauce.
12
In a tortilla, put a tablespoon or so of tomato cream sauce and spread it around.
13
Then add about 1/2 cup vegetable-bean mixture and some cheese.
14
Fold top and bottom of tortilla in an inch or two.
15
Bring the sides together carefully so the tortilla is compact and closed.
16
Turn the enchilada over and place in the pan (seam side down).
17
Repeat with each tortilla until they all fit snugly in the pan.
18
Place one of two tomato slices over each enchilada and spoon tomato-cream sauce over each tortilla.
19
Sprinkle with cilantro.
20
Bake about 15-20 minutes.
21
Top with ranch dressing.

817

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 18 ingredients. The key ingredients include: 16 ounces crushed tomatoes, 1 ½ cups chopped fresh cilantro (divided), ¾ cup heavy cream, 1 large onion (chopped (divided), and more.

Yes, Vegetable Bean 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.

Vegetable Bean Enchiladas

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