MEATLESS ENCHILADAS RECIPES

VEGETARIAN ENCHILADAS RECIPE | ALLRECIPES

Vegetarian Enchiladas Recipe | Allrecipes image

These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour cream.

Provided by Kerry McClellan Lipitz

Categories World Cuisine Latin American Mexican

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 8 enchiladas

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 ears fresh corn, shucked and kernels scraped from cob
1 teaspoon ground oregano
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly cracked black pepper
2?½ cups chopped baby spinach
3 tablespoons chopped flat-leaf parsley
1 (14 ounce) can pinto beans, rinsed and drained
1 (8 ounce) package shredded Mexican-style cheese blend, divided
1 (10 ounce) can enchilada sauce, divided
8 (10 inch) flour tortillas

Steps:

Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add corn kernels, oregano, cumin, salt, and pepper. Saute, stirring occasionally, for 10 minutes. Add spinach and parsley, cover, and cook for an additional 2 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Place drained pinto beans into a separate bowl and mash with a potato masher or fork until they are almost paste-like. Place 1/2 of the shredded cheese in a bowl for easy enchilada assembly. Pour 1/2 of the enchilada sauce into a 9x13-inch baking dish.
Assemble enchiladas: take 1 flour tortilla, smear some mashed beans vertically along the right side of the tortilla. Place 2 to 3 tablespoons corn mixture on top of the beans, and then some shredded cheese on top of the corn mixture. Starting at the right edge, roll tortilla to the left and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and fillings.
Pour remaining enchilada sauce evenly on top of rolled tortillas. Sprinkle with remaining cheese and any remaining corn mixture.
Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 452.1 calories, CarbohydrateContent 57.7 g, CholesterolContent 27.3 mg, FatContent 17.6 g, FiberContent 6.6 g, ProteinContent 17.3 g, SaturatedFatContent 8.4 g, SodiumContent 1026.8 mg, SugarContent 3.8 g

MEATLESS BLACK BEAN ENCHILADAS RECIPE: HOW TO MAKE IT

Meatless Black Bean Enchiladas Recipe: How to Make It image

My family loves this recipe! It's quick and easy, so it's great for busy schedules. You can heat up the enchiladas as kids come and go. —Wendy Stenman, Germantown, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1 can (16 ounces) vegetarian refried beans
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches), warmed
2 medium tomatoes, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded reduced-fat Mexican cheese blend
3 cups shredded lettuce
6 tablespoons fat-free sour cream

Steps:

In a nonstick skillet, saute onion and green pepper in oil for 2-3 minutes or until tender. Add the refried beans, black beans and 3/4 cup picante sauce; heat through. , Spoon 1/4 cupful down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer., Place 1/2 cup lettuce on each plate and top with two enchiladas. Serve with sour cream.

Nutrition Facts : Calories 434 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 1303mg sodium, CarbohydrateContent 60g carbohydrate (8g sugars, FiberContent 8g fiber), ProteinContent 20g protein.

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