Vegetarian Enchiladas Recipe


Nutrition

Cal/Serving: 222
Daily Value: 11%
Servings: 4

High-Fiber, Low-Fat
Low-Fat-Abs
Fat1g2%
Saturated0g1%
Carbs42g14%
Fiber12g50%
Sugars8g0%
Protein13g26%
Sodium809mg34%
Calcium36mg4%
Magnesium87mg22%
Potassium515mg15%
Iron3mg18%
Zinc1mg10%
Phosphorus191mg27%
Vitamin A591IU12%
Vitamin C4mg6%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg7%
Niacin (B3)1mg6%
Vitamin B60mg6%
Folic Acid (B9)187µg47%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg0%
Vitamin K0µg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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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

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