Very Veggie Burritos Or Enchiladas Recipe

Name: Very Veggie Burritos Or Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bell pepper, chopped; 1 medium onion, chopped; 3 cloves garlic; 1 cup, packed chopped kale; 2 cups cooked black or red beans or low sodium or no-salt-added canned beans; 1 1/2 cups diced tomatoes or 1 (15 ounce) can no-salt-added diced tomatoes; 1 cup shredded carrots; 1 1/2 cups salsa, low sodium, divided; 2-3 teaspoons chili powder; 1 teaspoon cumin; 1/4 teaspoon red pepper flakes, or to taste; 10 whole grain tortillas or 1 head romaine or other leafy lettuce; 1/2 avocado; 1/2 cup shredded non-casein cheese substitute, if desired

Servings: persons

1 bell pepper, chopped
1 medium onion, chopped
3 cloves garlic
1 cup, packed chopped kale
2 cups cooked black or red beans or low sodium or no-salt-added canned beans
1 1/2 cups diced tomatoes or 1 (15 ounce) can no-salt-added diced tomatoes
1 cup shredded carrots
1 1/2 cups salsa, low sodium, divided
2-3 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon red pepper flakes, or to taste
10 whole grain tortillas or 1 head romaine or other leafy lettuce
1/2 avocado
1/2 cup shredded non-casein cheese substitute, if desired

1
Combine and chop bell pepper, onion, garlic and kale in a food processor. Remove from food processor and saute mixture in a small amount of water until veggies are very tender.
2
Add beans, tomatoes, carrots, 1/2 cup of the salsa and spices. Stir to combine, and simmer until most of the tomato liquid evaporates. Remove from heat.
3
To make burritos: Blend or mash together remaining 1 cup of salsa with avocado. Spoon beans and veggies onto lettuce leaves or tortillas, top with salsa/avocado mixture and roll tightly.
4
To make enchiladas: spoon beans and veggies onto a tortilla, roll, and place in a nonstick or lightly oiled pan. Fill the pan with enchiladas, closely packed together. Spread remaining 1 cup of salsa thinly across the top of the enchiladas, so the tortillas will not crisp up. If using cheese substitute, sprinkle on top. Bake at 350 degrees for 20 minutes, or until hot. Serve with sliced avocado
5
Filling may also be used to fill tacos, top a taco salad or dollop onto crisp vegetable slices such as raw zucchini.

320

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 14 ingredients. The key ingredients include: 1 bell pepper, chopped, 1 medium onion, chopped, 3 cloves garlic, 1 cup, packed chopped kale, and more.

Yes, Very Veggie Burritos Or Enchiladas 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.

Very Veggie Burritos Or Enchiladas

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