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Vegetarian Enchiladas
Cheesy vegetarian enchiladas filled with corn, beans, pepper and mushrooms served with fresh avocado is a delicious, easy weeknight dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 381 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
For the enchilada sauce
- ¼ cup oil
- 1/3 cup flour
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 2-3 cups stock
- Pinch of sugar
- 1 cup tomato sauce / marinara sauce
For the enchiladas
- 1 red onion finely chopped
- 3 garlic cloves minced
- 1 yellow pepper diced
- 2 red pepper diced
- 250 g (½lb) mushrooms chopped
- 1 cup frozen corn
- 400 g (14oz) can beans drained
- 2 tsp dried oregano
- 2 tsp enchilada / taco seasoning
- 8 tortillas
- 2 cups grated cheese (I use a combination of cheddar and mozzarella)
Serving
- avocado sliced
- fresh cilantro/coriander
- Lime wedges
Instructions
- Preheat the oven to 200°C/390°F.
- To make the sauce, heat the oil in a pot then whisk in the flour. Cook for 2 minutes, stirring, then add the spices and tomato sauce.
- Whisk in the stock until the sauce is smooth. Simmer for a few minutes until the sauce is smooth, thick and flour is cooked out. Season with salt and sugar (optional).
- To make the filling, saute the onion, garlic, peppers and mushrooms in a large frying pan until the vegetables are cooked and starting to caramelize.
- Add the corn, beans and seasoning and saute for another 5-7 minutes.
- Place a few spoonfuls of the filling onto the tortillas and roll up the tortilla.
- Place the enchiladas into a casserole dish. Spoon over the sauce, ensuring the tortillas are completely covered.
- Sprinkle over the cheese then place in the oven and bake for 15-20 minutes or until the cheese is melted and the enchiladas are hot and bubbling.
- Remove from the oven and allow to rest for 5 minutes before serving with avocado, cilantro and lime.
Cup of Yum
Nutrition Information
Calories
381kcal
(19%)
Carbohydrates
44g
(15%)
Protein
17g
(34%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Cholesterol
40mg
(13%)
Sodium
1439mg
(60%)
Potassium
626mg
(18%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
2113IU
(42%)
Vitamin C
95mg
(106%)
Calcium
350mg
(35%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 381
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 1439mg | 60% |
| Potassium | 626mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2113IU | 42% |
| Vitamin C | 95mg | 106% |
| Calcium | 350mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.