Vegetable Enchiladas
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
3 people
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Calories
445 kcal
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Course
Main Course
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Cuisine
Mexican
Vegetable Enchiladas
Description
This Vegetable Enchiladas recipe starts by sautéing sliced red and yellow bell peppers, onion, zucchini, and mushrooms to soften and develop their flavors. Black beans are added to the vegetable mixture and combined with half of the enchilada sauce for moistness and seasoning. The filling is portioned onto whole wheat tortillas which are rolled up and arranged seam-side down in a baking dish. The remaining enchilada sauce is poured over, followed by a sprinkle of reduced-fat cheddar cheese.
The dish bakes until hot and bubbly with the cheese melted. The tortillas become soft from absorbing the sauce while still holding the filling. It can be garnished with fresh avocado and cilantro to add freshness and creaminess.
Options include increasing heat by adding chili powder or chipotle paste to the sauce, roasting vegetables before mixing for more depth, and choosing different beans if preferred. Warming tortillas before rolling helps prevent cracking. For a vegan version, substitute vegan cheese that melts well.
Ingredients
- 0.5 tablespoon olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 onion sliced
- 1 zucchini sliced, aka courgette
- 10 mushrooms sliced
- 1 can black beans drained
- 1 batch enchilada sauce
- 6 whole wheat tortillas small, wraps
- 60 g cheddar cheese reduced fat
To serve (optional):
- avocado
- cilantro fresh
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Heat 0.5 tablespoon Olive oil in a pan and cook 1 Red bell pepper, 1 Yellow bell pepper, 1 Onion, 10 Mushrooms and 1 Courgette (zucchini) until softened - about 7 minutes.
- Add 1 can Black beans and stir.
- Pour in half 1 batch Enchilada sauce sauce. Mix well.
- Divide the vegetable and bean mix between6 Whole wheat tortilla wraps.
- Roll them up like a burrito and lay fold-side down in an oven dish.
- Pour over the remaining enchilada sauce.
- Sprinkle over 60 g Reduced fat cheddar
- Bake for 30 minutes.
- Serve with cubed Avocado and Fresh coriander (cilantro) sprinkled on top.
Notes
- Add extra chili powder or chipotle paste to the sauce to increase spiciness.
- Roasting vegetables before sautéing enhances their flavor.
- Warm tortillas before rolling to prevent cracking.
- Use different beans like pinto or chickpeas as a substitute for black beans.
- Swap cheddar cheese for vegan cheese to make this dish vegan-friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 445kcal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 711mg | 30% |
| Potassium | 913mg | 19% |
| Fiber | 17g | 68% |
| Sugar | 10g | 20% |
| Vitamin A | 1493IU | 30% |
| Vitamin C | 139mg | 154% |
| Calcium | 292mg | 29% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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