CHEESY VEGETARIAN ENCHILADAS
Loaded with veggies and topped with cheese. Yummy and quick!
Provided by Carla Hauck
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 2h1m
Yield 10
Number Of Ingredients 14
Steps:
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, spinach, green beans, and mushrooms; cook and stir until soft, about 8 minutes. Season with chili powder and paprika.
- Spoon refried beans into a microwave-safe container. Cover and microwave until hot, about 3 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking pan.
- Divide brown rice, bell pepper mixture, and refried beans evenly among tortillas. Roll up tortillas to enclose filling; arrange seam-side down in the baking pan.
- Pour enchilada sauce over rolled tortillas. Sprinkle Mexican cheese on top.
- Bake in the preheated oven until cheese is melted, about 30 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 514.3 calories, Carbohydrate 77.5 g, Cholesterol 22 mg, Fat 14.5 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 6.6 g, Sodium 1003.9 mg, Sugar 3 g
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Vladislav Shurygin
[email protected]These enchiladas were so good that I ate two servings. The cheese was melted and gooey, and the vegetables were perfectly cooked.
stella koga
[email protected]I've made these enchiladas several times now and they're always a hit. They're perfect for a quick and easy weeknight meal.
Danny Schreier
[email protected]I made these enchiladas for my kids and they loved them. They're a great way to get them to eat their vegetables.
Jam Ramzan
[email protected]I'm always looking for new vegetarian recipes and these enchiladas fit the bill perfectly. They're easy to make and really tasty.
Ethan November
[email protected]These enchiladas were so good that I ate them for breakfast, lunch, and dinner.
Madiha Kamboh
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them and asked for the recipe.
wisdom law
[email protected]I'm not a vegetarian, but I really enjoyed these enchiladas. The cheese and vegetables were a great combination.
Alizy Khokhar
[email protected]I made these enchiladas for my family and they were a big hit. The kids loved them and even my picky husband went back for seconds.
Talisha Mccants
[email protected]I'm a vegetarian and I'm always looking for new recipes. These enchiladas were a great find. They're easy to make and really delicious.
Scott Fawver
[email protected]I made these enchiladas for a party and they were a huge hit. Everyone loved them and asked for the recipe.
Gigiftr Naruto
[email protected]These enchiladas were so good that I ate two servings. The cheese was melted and gooey, and the vegetables were perfectly cooked.
CINDY Bellucci
[email protected]I've made these enchiladas several times now and they're always a hit. They're perfect for a quick and easy weeknight meal.
Sierra
[email protected]I made these enchiladas for my kids and they loved them. They're a great way to get them to eat their vegetables.
Solomon awogama
[email protected]I'm always looking for new vegetarian recipes and these enchiladas fit the bill perfectly. They were easy to make and really tasty.
Gamear Bd
[email protected]These enchiladas were easy to make and so delicious. I especially loved the creamy cheese sauce.
JR.RiPON. RANA
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them and asked for the recipe.
MahfuJ miya
[email protected]I'm not a vegetarian, but these enchiladas were so good that I didn't even miss the meat. The combination of cheese, beans, and vegetables was perfect.
BILAL HUSSAIN MUGHAL
[email protected]These enchiladas were a hit with my family! The flavors were amazing and the cheese was perfectly melted and gooey. I will definitely be making these again.