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:

Equipment:

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:

covered percent of daily need