Vegetarian Enchilada Recipe

Name: Vegetarian Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces enchilada sauce; 1 can vegetarian refried beans; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons chili powder; 1 cup black beans; 1 green peppers sliced; 1 cup corn frozen cut; 1 onions diced; 12 flour tortilla; 1/4 cup water; 16 ounces low-fat mozzarella cheese

Servings: persons

1
Heat tortillas to make them a little soft so that it will be easier to work with (microwave will help a lot).
2
Steam or saute peppers and onions until half cooked.
3
Mix refried beans, black beans,cumin and chili powder.
4
Lay 9 tortillas out and spread refried beans mixture on each of the tortillas. Then distribute the vegetables evenly and roll the tortillas around the vegetables.
5
Place the extra 3 tortillas on bottom of baking dish. Then place the rolled tortilla in the baking dish. When this is done, add the water over the whole thing, then add the enchilada sauce and cheese.
6
Cover the whole thing with aluminum foil and bake at 350 degrees for 2 to 3 hours.

1670

kcal

Calories

Fat

282

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 14 ounces enchilada sauce, 1 can vegetarian refried beans, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons chili powder, and more.

Yes, Vegetarian Enchilada falls under the Soups & Stews 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!

Vegetarian Enchilada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions