Healthy Vegetarian Enchiladas
Homemade enchilada sauce combined with a hearty vegetarian fillings makes for a wonderful dinner. The entire family will enjoy this one.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 5 servings
- 10 small corn tortillas 70 calories each
- 2 15 oz cans tomato sauce
- 1 15 oz can fire roasted diced tomatoes with chiles
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2-1 tsp garlic powder
- Dash of cayenne pepper optional
- 1 cup vegetable broth
- Frozen bell pepper mix
- Frozen yellow corn mix optional
- 1 cup reduced fat Mexican cheese blend
- 1 15 oz can refried black beans
- Taco seasoning
Preheat oven to 350 degrees. Combine frozen bell peppers and frozen corn in a non-stick skillet and saute (with no oil) on medium heat. Add a healthy serving of taco seasoning to taste. Cook for 10-15 minutes until the peppers are heated through.
Heat the 2 cans tomato sauce, diced tomatoes with chiles, cumin, oregano and garlic powder in a large pot. Add a dash of cayenne if you like things spicy. Once heated through, blend with an immersion blender, and add broth until the sauce is the consistency you like. (For a thinner sauce, add more broth).
Heat up refried black beans over medium heat and add taco seasoning to taste. Warm corn tortillas in the microwave (wrap in a paper towel, heat for 40-60 seconds until warmed through).
Now it's time for assembly! In a large casserole dish, begin creating the enchiladas: Take a corn tortilla, spread refried black beans down the middle (about 3-4 Tbsp), top with veggie mixture, top with 1-2 Tbsp cheese, roll.
Once all the enchiladas are rolled up in the dish, top with the enchilada sauce and the remaining cheese.
Bake, covered with foil at 350 degrees for 10-12 min. Remove foil, heat for another 7-9 min or until cheese is melted and bubbly.
Serving: 2enchiladas | Calories: 300kcal | Carbohydrates: 38g | Protein: 13.2g | Fat: 7.9g | Sodium: 378mg | Fiber: 7.8g | Sugar: 2.8g