Vegetarian Enchiladas Recipe

Feb 24, 2012 @ 6:50 PM
Posted by Jane Bruce, The Daily Meal Staff

Nutrition

Cal/Serving: 545
Daily Value: 27%
Servings: 4

Balanced, High-Fiber
Vegetarian

Fat	19g	29%
Saturated	8g	41%
Trans	0g	0%
Carbs	70g	23%
Fiber	13g	51%
Sugars	5g	0%
Protein	27g	53%
Cholesterol	35mg	12%
Sodium	758mg	32%
Calcium	394mg	39%
Magnesium	117mg	29%
Potassium	785mg	22%
Iron	5mg	30%
Zinc	3mg	21%
Vitamin A	372IU	7%
Vitamin C	4mg	6%
Thiamin (B1)	1mg	47%
Riboflavin (B2)	1mg	30%
Niacin (B3)	6mg	30%
Vitamin B6	0mg	10%
Folic Acid (B9)	282µg	70%
Vitamin B12	0µg	5%
Vitamin D	0µg	0%
Vitamin E	1mg	5%
Vitamin K	5µg	6%
Fatty acids, total monounsaturated	7g	0%
Fatty acids, total polyunsaturated	2g	0%

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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 8 Tasty Lunch Ideas for Work.

INGREDIENTS

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