Healthy Vegetarian Enchiladas

If you have about 45 minutes to spend in the kitchen, Healthy Vegetarian Enchiladas might be an awesome gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains around 20g of protein, 7g of fat, and a total of 387 calories. For $2.38 per serving, you get a main course that serves 5. It is a budget friendly recipe for fans of Mexican food. 46 people were impressed by this recipe. If you have oregano, reduced-fat shredded mexican cheese blend, garlic powder, and a few other ingredients on hand, you can make it. It is brought to you by Picky Eater Blog. With a spoonacular score of 96%, this dish is super. Similar recipes are Vegetarian enchiladas for one, Vegetarian Enchiladas, and Vegetarian Enchiladas.

Servings: 5

 

Ingredients:

Frozen bell pepper mix

1 15oz can refried black beans

2 15oz cans tomato sauce

10 small corn tortillas (70 calories each)

1 15oz can fire roasted diced tomatoes with chiles

1/2-1 tsp garlic powder

1 tsp ground cumin

1 tsp dried oregano

1 cup reduced fat Mexican cheese blend

Taco seasoning

1 cup vegetable broth

Equipment:

oven

frying pan

pot

immersion blender

casserole dish

paper towels

microwave

aluminum foil

Cooking instruction summary:

Preheat oven to 350 degrees. Combine frozen bell peppers and frozen corn in a non-stick skillet and saute (with no oil) on medium heat. Add a healthy serving of taco seasoning to taste. Cook for 10-15 minutes until the peppers are heated through.Heat the 2 cans tomato sauce, diced tomatoes with chiles, cumin, oregano and garlic powder in a large pot. Add a dash of cayenne if you like things spicy. Once heated through, blend with an immersion blender, and add broth until the sauce is the consistency you like. (For a thinner sauce, add more broth).Heat up refried black beans over medium heat and add taco seasoning to taste. Warm corn tortillas in the microwave (wrap in a paper towel, heat for 40-60 seconds until warmed through).Now it's time for assembly! In a large casserole dish, begin creating the enchiladas: Take a corn tortilla, spread refried black beans down the middle (about 3-4 Tbsp), top with veggie mixture, top with 1-2 Tbsp cheese, roll.Once all the enchiladas are rolled up in the dish, top with the enchilada sauce and the remaining cheese.Bake, covered with foil at 350 degrees for 10-12 min. Remove foil, heat for another 7-9 min or until cheese is melted and bubbly.

 

Step by step:


1. Preheat oven to 350 degrees.

2. Combine frozen bell peppers and frozen corn in a non-stick skillet and saute (with no oil) on medium heat.

3. Add a healthy serving of taco seasoning to taste. Cook for 10-15 minutes until the peppers are heated through.

4. Heat the 2 cans tomato sauce, diced tomatoes with chiles, cumin, oregano and garlic powder in a large pot.

5. Add a dash of cayenne if you like things spicy. Once heated through, blend with an immersion blender, and add broth until the sauce is the consistency you like. (For a thinner sauce, add more broth).

6. Heat up refried black beans over medium heat and add taco seasoning to taste. Warm corn tortillas in the microwave (wrap in a paper towel, heat for 40-60 seconds until warmed through).Now it's time for assembly! In a large casserole dish, begin creating the enchiladas: Take a corn tortilla, spread refried black beans down the middle (about 3-4 Tbsp), top with veggie mixture, top with 1-2 Tbsp cheese, roll.Once all the enchiladas are rolled up in the dish, top with the enchilada sauce and the remaining cheese.

7. Bake, covered with foil at 350 degrees for 10-12 min.

8. Remove foil, heat for another 7-9 min or until cheese is melted and bubbly.


Nutrition Information:

Quickview
387k Calories
19g Protein
6g Total Fat
65g Carbs
53% Health Score
Limit These
Calories
387k
19%

Fat
6g
11%

  Saturated Fat
3g
19%

Carbohydrates
65g
22%

  Sugar
14g
16%

Cholesterol
13mg
5%

Sodium
1815mg
79%

Get Enough Of These
Protein
19g
40%

Vitamin C
110mg
134%

Vitamin A
4124IU
82%

Fiber
16g
66%

Phosphorus
480mg
48%

Folate
187µg
47%

Manganese
0.84mg
42%

Calcium
381mg
38%

Magnesium
143mg
36%

Potassium
1153mg
33%

Iron
5mg
31%

Vitamin B6
0.58mg
29%

Vitamin E
3mg
26%

Copper
0.48mg
24%

Vitamin B1
0.35mg
23%

Zinc
3mg
21%

Vitamin B2
0.33mg
19%

Vitamin B3
3mg
18%

Selenium
8µg
12%

Vitamin B5
1mg
10%

Vitamin K
10µg
10%

Vitamin B12
0.37µg
6%

covered percent of daily need
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Food Trivia

Onion is Latin for large pearl. A basket of onions was considered a respectable funeral offering in ancient Egypt, second only to a basket of bread. Onions, with their circular layers, represented eternity and were found in the eyes of King Ramses IV who died in 1160 B.C.

Food Joke

Eating on his own Issy’s wife is unwell and so Issy is sitting in a restaurant on his own for a change. He spends a good deal of time looking at the menu and even when the waiter returns to take his order, Issy is still poring over the menu. The waiter clears his throat and asks, "Ahem, excuse me for asking, sir, but is there a problem with the menu?" "No there isn’t," Issy replies. "It’s just that my wife Betty usually tells me what I am allowed to eat, and she’s not here." "That`s no problem," says the waiter, "the soup of the day is chicken soup with lokshen and to make it real tasty we add giblets and chicken fat. But…. I’m sure your wife would want you to have the tomato juice." The waiter then continues. "Today’s special is potted flanken nosh-up. This is made with especially fatty meat to which we add potatoes and carrots and leave the whole caboodle in the oven for almost eight hours. We then serve it with home made challah bread for dipping into the gravy. But….. I’m sure your wife would want you to have the boiled chicken wings and rice." On hearing this, Issy puts down the menu and says, "Nag nag, nag. That`s all Betty ever does. I`m tired of her telling me what to do. I`ll have the chicken soup and flanken nosh-up."

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