VEGETARIAN ENCHILADAS REFRIED BEANS RECIPES
VEGETARIAN BEAN ENCHILADAS RECIPE - MEXICAN.FOOD.COM
This is a tasty enchilada recipe that I made up when I stopped eating meat. Not vegan, but a great crowd pleaser. You can substitute different types of beans depending on preference. It is also possible to use just cheese for the topping, but the cream does help with flavor and consistency a lot.
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 12 enchiladas, 12 serving(s)
Number Of Ingredients 12
Steps:
- To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
- Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
- Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
- Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
- Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.
Nutrition Facts : Calories 265.1, FatContent 15.4, SaturatedFatContent 7.2, CholesterolContent 33.6, SodiumContent 666.4, CarbohydrateContent 24.6, FiberContent 3.5, SugarContent 2.8, ProteinContent 7.9
VEGETARIAN ENCHILADAS | READY SET EAT
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
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
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