Vegetarian Enchiladas Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Ho,e★ 5.0

Vegetarian Enchiladas Recipe

NUTRITION · PER SERVING65M COOK
CAL 22%·PRO 34%
CARBS 63G57% OF CAL
10G FIBER46G OTHER7G TOTAL SUGAR
FAT 16G33% OF CAL
7G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rolled tortillas filled with black beans, roasted vegetables, and topped with enchilada sauce and cheese. A hearty vegetarian dinner that's warming and satisfying.

mainmexicanbeansveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1-2 tablespoons olive oil
  • 1 onion diced
  • 4 garlic cloves, rough chopped
  • 1 red bell pepper diced
  • 1 small yam, diced small ( or sub zucchini)
  • 1/2 teaspoon salt
  • 1 ear of corn, kernels cut off (about 1 cup) or sub other veggies!
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon dried oregano
  • 1 14-ounce can black beans rinsed, drained
  • 1/4 cup chopped cilantro ( optional)
  • 2 cups homemade enchilada sauce (or store-bought)
  • 8 x 8-inch whole wheat tortillas ( or sub corn)
  • 2 cups grated cheese (8-10 ounces pepper jack, Mexican blend, cheddar, Mozzarella) or sub vegan cheese!
  • Garnishes: sour cream, avocado, pickled red onions and hot sauce.
PREP
40M
SODIUM
1215MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.