VEGETARIAN BREAKFAST ENCHILADAS RECIPES

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VEGETARIAN ENCHILADAS - READY SET EAT



Vegetarian Enchiladas - Ready Set Eat image

Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas

Provided by ReadySetEat

Total Time 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 8

PAM® Original No-Stick Cooking Spray
1 can (20 oz each) Rosarita® Enchilada Sauce, divided
1 can (16 oz each) Rosarita® Vegetarian Refried Beans
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained
1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry
1 cup Birds Eye® Sweet Kernel Corn
1-1/2 cups shredded Mexican blend cheese, divided
12 corn tortillas (6 inch), warmed

Steps:

  • Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside. Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
  • Top each tortilla with 1/3 cup bean mixture. Roll up and place seam-side down in baking dish. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
  • Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 354

VEGETARIAN ENCHILADAS RECIPE - BBC GOOD FOOD



Vegetarian enchiladas recipe - BBC Good Food image

Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Provided by Good Food team

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

1 tsp olive oil
2 onions, chopped
280g carrots, grated
2-3 tsp chilli powder (mild or hot, according to your taste)
2 x 400g cans chopped tomatoes
2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
6 small wholemeal tortillas
200g low-fat natural yogurt
50g extra-mature cheddar cheese (or veg alternative), finely grated

Steps:

  • Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
  • Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
  • Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

Nutrition Facts : Calories 430 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 15 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.36 milligram of sodium

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