Food Bloggers Against Hunger – Economical Family Style Vegetarian Enchiladas

The recipe Food Bloggers Against Hunger – Economical Family Style Vegetarian Enchiladas could satisfy your Mexican craving in approximately 45 minutes. For $1.34 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 283 calories, 16g of protein, and 8g of fat each. This recipe from Happy Food Healthy Life requires canned corn, canned kidney beans, cheddar cheese, and enchilada sauce. 1240 people were impressed by this recipe. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is solid. If you like this recipe, you might also like recipes such as Frijoles Rancheros & Food Bloggers Against Hunger, Beans, Greens, & Rice for Food Bloggers Against Hunger, and Quinoan and Avocado Chimichurri Salad for Food Bloggers Against Hunger.

Servings: 10

 

Ingredients:

15 ounce can corn, drained

16 ounce can kidney beans, drained and rinsed

1 cup cheddar cheese, grated

28 ounce can enchilada sauce

10 flour tortillas

1 package Frozen Soy Crumbles (i use Morningstar or Simple Truth Kroger brand), thawed

Equipment:

oven

frying pan

bowl

Cooking instruction summary:

Preheat oven to 350F degrees. Lightly grease a 9x13 pan (or two 8x8 pans,1 freezer-safe, if you are going to be freezing one pan for later).Mix soy crumbles in a bowl, with kidney beans, corn, and 1/2 cup of enchilada sauce. Stir to combine.Add a 1/4 cup of the mixture to a tortilla, roll up to enclose filling. Place seam-down in pan. Continue with the rest of the mixture, either putting all 10 in large pan or splitting them equally into 2 separate pans for a later meal. Top with remaining enchilada sauce and cheese. Bake for 20-25 minutes.

 

Step by step:


1. Preheat oven to 350F degrees. Lightly grease a 9x13 pan (or two 8x8 pans,1 freezer-safe, if you are going to be freezing one pan for later).

2. Mix soy crumbles in a bowl, with kidney beans, corn, and 1/2 cup of enchilada sauce. Stir to combine.

3. Add a 1/4 cup of the mixture to a tortilla, roll up to enclose filling.

4. Place seam-down in pan. Continue with the rest of the mixture, either putting all 10 in large pan or splitting them equally into 2 separate pans for a later meal. Top with remaining enchilada sauce and cheese.

5. Bake for 20-25 minutes.


Nutrition Information:

Quickview
283k Calories
15g Protein
7g Total Fat
37g Carbs
8% Health Score
Limit These
Calories
283k
14%

Fat
7g
12%

  Saturated Fat
3g
20%

Carbohydrates
37g
12%

  Sugar
7g
9%

Cholesterol
11mg
4%

Sodium
1294mg
56%

Get Enough Of These
Protein
15g
32%

Vitamin B12
2µg
49%

Vitamin B1
0.62mg
42%

Vitamin B3
5mg
28%

Phosphorus
248mg
25%

Fiber
6g
24%

Iron
3mg
22%

Vitamin B6
0.33mg
17%

Folate
63µg
16%

Manganese
0.31mg
15%

Selenium
9µg
13%

Vitamin A
642IU
13%

Calcium
127mg
13%

Vitamin B2
0.18mg
11%

Zinc
1mg
9%

Potassium
288mg
8%

Magnesium
27mg
7%

Copper
0.12mg
6%

Vitamin C
2mg
3%

Vitamin K
3µg
3%

Vitamin B5
0.15mg
2%

covered percent of daily need
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Food Trivia

Onion is Latin for ‘large pearl’.

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A young couple got married. When the wife prepared to bake a ham to celebrate their first Thanksgiving, she carefully cut off each end before placing it in the pan.Her husband asked her why she did that and she replied, "I don`t know - it`s what my mother always did. But I can ask her."She called Mom, who responded, "I always saw your Grandma do it, so I did the same."They decided to check further, so the young woman called Grandma, who explained, "It was the only way I could get it to fit into my pan."

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