Vegetarian Enchiladas Recipe


Nutrition

Cal/Serving: 440
Daily Value: 22%
Servings: 4

High-Fiber, Low-Fat
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat7g10%
Saturated1g6%
Trans0g0%
Carbs79g26%
Fiber14g57%
Sugars10g0%
Protein19g38%
Sodium1354mg56%
Calcium156mg16%
Magnesium102mg26%
Potassium613mg18%
Iron6mg31%
Zinc2mg13%
Vitamin A591IU12%
Vitamin C4mg6%
Thiamin (B1)1mg43%
Riboflavin (B2)0mg12%
Niacin (B3)4mg22%
Vitamin B60mg7%
Folic Acid (B9)274µg68%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K3µg4%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Vegetarian Enchiladas
Jane Bruce

Let's face it, you can put literally anything in enchiladas and they'll still be delicious. Meat, vegetables, beans, who cares? As long as it's smothered in tasty enchilada sauce and melty cheese, it'll taste good. This enchilada recipe is vegetarian-friendly, but good enough to please anyone. Well, except vegans. (If you're vegan, or cooking for one, simpy swap out the cheese for a nondairy substitute!)

Click here to see 10 Things You Didn’t Know You Could Make in a Microwave

3.84
Ratings50

INGREDIENTS

  • 1 olive oil
  • 1/2 yellow onion, diced
  • 8 baby portobello mushrooms, sliced and halved
  • 1/2 canned sweet yellow corn
  • One 16-ounce can black beans
  • One 12-ounce jar enchilada sauce
  • Six 8-inch whole-wheat tortillas
  • 1 shredded Cheddar cheese

DIRECTIONS

Preheat the oven to 350 degrees. In a large skillet, add the olive oil and sauté the onions over medium heat until they start to become clear, about 4 minutes. Add the mushrooms and stir. Cook another 3-4 minutes. Add in the corn and black beans and stir together. Pour in half the jar of enchilada sauce and stir until everything is coated.

Scoop the filling onto a tortilla, about 1/3 cup at a time. Roll up the tortilla and place it in a 13-by-9-inch casserole dish. Repeat until the dish is full (there should be 6 enchiladas). Pour the remaining enchilada sauce on top. Then cover with the cheese. Put the enchiladas in the oven for 10-15 minutes or until the cheese is melted.

Recipe Details

Servings: 4
Total time: 30 minutes
Cuisine: Mexican
Special Designations: Vegetarian

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


1 Comments

tdm-35-icon.png

Yum

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human