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:

222 calories

Dietary restrictions:

High Fiber, Low Fat Low Fat Abs

Daily value:

11%

Servings:

4
  • Fat 4g 7%
  • Carbs 170g 57%
  • Saturated 1g 4%
  • Fiber 50g 198%
  • Sugars 31g
  • Protein 52g 103%
  • Sodium 3,236mg 135%
  • Calcium 144mg 14%
  • Magnesium 347mg 87%
  • Potassium 2,060mg 59%
  • Iron 13mg 71%
  • Zinc 6mg 40%
  • Phosphorus 764mg 109%
  • Vitamin A 2,365IU 47%
  • Vitamin C 15mg 25%
  • Thiamin (B1) 1mg 78%
  • Riboflavin (B2) 0mg 27%
  • Niacin (B3) 5mg 26%
  • Vitamin B6 0mg 24%
  • Folic Acid (B9) 748µg 187%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 0µg 0%
  • Fatty acids, total monounsaturated 1g
  • Fatty acids, total polyunsaturated 2g
See detailed nutritional info Have a question about nutritional data? Let us know.

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