Vegetarian Enchiladas

Vegetarian Enchiladas
Contributor
Vegetarian Enchiladas
Jane Bruce

Vegetarian Enchiladas

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

Ready in
30 m
4
Servings
547
Calories Per Serving
Deliver Ingredients

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.

Vegetarian Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Vegetarian Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
11g
17%
Sugar
9g
N/A
Saturated Fat
3g
17%
Cholesterol
7mg
2%
Protein
21g
42%
Carbs
92g
31%
Vitamin A
20µg
2%
Vitamin B6
0.2mg
11.7%
Vitamin C
7mg
11%
Vitamin D
0.2µg
0.1%
Vitamin E
0.8mg
4%
Vitamin K
3µg
4%
Calcium
135mg
14%
Fiber
14g
56%
Folate (food)
108µg
N/A
Folate equivalent (total)
312µg
78%
Folic acid
120µg
N/A
Iron
7mg
36%
Magnesium
76mg
19%
Monounsaturated
5g
N/A
Niacin (B3)
7mg
37%
Phosphorus
366mg
52%
Polyunsaturated
2g
N/A
Potassium
757mg
22%
Riboflavin (B2)
0.6mg
33.3%
Sodium
1469mg
61%
Thiamin (B1)
0.8mg
52.9%
Zinc
2mg
13%