Vegetarian Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft corn tortillas rolled around a filling of beans, corn, mushrooms, and peppers, then baked in red chile sauce and topped with cheese and fresh avocado. A satisfying vegetarian dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ¼ cup oil
- 1/3 cup flour
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 2-3 cups stock
- pinch of sugar
- 1 cup tomato sauce / marinara sauce
- 1 red onion (finely chopped)
- 3 garlic cloves (minced)
- 1 yellow pepper (diced )
- 2 red pepper (diced )
- 250 g (½lb) mushrooms (chopped)
- 1 cup frozen corn
- 400 g (14oz) can beans (drained)
- 2 tsp dried oregano
- 2 tsp enchilada / taco seasoning
- 8 tortillas
- 2 cups grated cheese ((I use a combination of cheddar and mozzarella))
- Avocado (sliced)
- fresh cilantro/coriander
- lime wedges
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1315mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1099mg
- Calcium
- 377mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.