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

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

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.

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 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.

Vegetarian Enchilada

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