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:

797 calories

Dietary restrictions:

Balanced, High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

40%

Servings:

4
  • Fat 111g 171%
  • Carbs 409g 136%
  • Saturated 52g 259%
  • Fiber 64g 258%
  • Trans 3g
  • Sugars 31g
  • Monounsaturated 36g
  • Polyunsaturated 10g
  • Protein 143g 286%
  • Cholesterol 228mg 76%
  • Sodium 6,742mg 281%
  • Calcium 1,823mg 182%
  • Magnesium 520mg 130%
  • Potassium 2,802mg 80%
  • Iron 27mg 150%
  • Zinc 17mg 111%
  • Phosphorus 2,358mg 337%
  • Vitamin A 592µg 66%
  • Vitamin C 16mg 26%
  • Thiamin (B1) 4mg 237%
  • Riboflavin (B2) 3mg 161%
  • Niacin (B3) 21mg 105%
  • Vitamin B6 1mg 43%
  • Folic Acid (B9) 1,339µg 335%
  • Vitamin B12 2µg 33%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 7µg 8%
See detailed nutritional info Have a question about nutritional data? Let us know.
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