Vegetarian Enchiladas

Vegetarian Enchiladas
Jane Bruce

Ingredients

  • olive oil
  • 1/2  yellow onion, diced
  • 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
  • shredded Cheddar cheese

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

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.

Nutrition

Calories per serving:

524 calories

Dietary restrictions:

High Fiber, Low Fat

Daily value:

26%

Servings:

4
  • Fat 9g 13%
  • Carbs 93g 31%
  • Saturated 2g 10%
  • Fiber 14g 56%
  • Sugars 8g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 19g 38%
  • Sodium 1,480mg 62%
  • Calcium 87mg 9%
  • Magnesium 75mg 19%
  • Potassium 605mg 17%
  • Iron 6mg 36%
  • Zinc 2mg 11%
  • Phosphorus 288mg 41%
  • Vitamin A 1µg 0%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 1mg 50%
  • Riboflavin (B2) 1mg 30%
  • Niacin (B3) 5mg 27%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 220µg 55%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 3µg 3%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...