BLACK BEAN VEGGIE ENCHILADAS
I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! -Nicole Barnett, Centennial, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 enchiladas.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 759mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 6g fiber), Protein 13g protein.
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Afg Afghan
[email protected]These enchiladas were delicious! The filling was flavorful and the sauce was creamy and cheesy. I will definitely be making these again.
AFG* Mati
[email protected]These enchiladas were a great way to get my kids to eat their veggies. They loved them! I will definitely be making these again.
shiku caleb
[email protected]These enchiladas were delicious! The filling was flavorful and the sauce was creamy and cheesy. I will definitely be making these again.
Alfredo Jimenez
[email protected]These enchiladas were a great way to use up some leftover black beans. They were easy to make and turned out great. I will definitely be making these again.
Felicia Brown
[email protected]These enchiladas were a great way to get my kids to eat their veggies. They loved them! I will definitely be making these again.
For
[email protected]These enchiladas were a great way to use up some leftover veggies. They were easy to make and turned out great. I will definitely be making these again.
Robert Wendy
[email protected]I made these enchiladas for dinner last night and they were delicious! The filling was flavorful and the sauce was creamy and cheesy. I will definitely be making these again.
ur mom
[email protected]These enchiladas were a hit at my party! Everyone loved them. I will definitely be making these again.
Madamedon Etsebanrangho Tony
[email protected]I'm always looking for new vegetarian recipes, and these enchiladas were a great find. They were easy to make and turned out great. I will definitely be making these again.
Oyetunji Igbaro
[email protected]These enchiladas were a great way to use up some leftover black beans. They were easy to make and turned out great. I will definitely be making these again.
Gregor Wallace
[email protected]I was looking for a new vegetarian enchilada recipe, and these definitely fit the bill. They were delicious and easy to make. I will definitely be making these again.
Denver Andes
[email protected]These enchiladas were easy to make and turned out great! The flavor was amazing, and my family loved them. I will definitely be making these again.
Faris Farismehamed
[email protected]I'm not a vegetarian, but I loved these enchiladas. The black beans and veggies were so flavorful, and the sauce was perfect. I will definitely be making these again.
Bakugou Katsuki
[email protected]These enchiladas were a hit with my family! The filling was flavorful and the sauce was creamy and delicious. I will definitely be making these again.