Print Recipe
0 from 0 votes

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
Course: Main Course
Cuisine: Mexican
Servings: 5 servings
Calories: 300kcal
Author: The Picky Eater Blog

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 2enchiladas | Calories: 300kcal | Carbohydrates: 38g | Protein: 13.2g | Fat: 7.9g | Sodium: 378mg | Fiber: 7.8g | Sugar: 2.8g