Jeannie’s Vegetarian Enchiladas

May 31, 2023May 31, 20230 15
Jeannie's Vegetarian Enchiladas Recipe
in Mexican

Prep

25 min

Cook

40 min

Ready In

1h 5min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 tablespoons vegetable oil
2 bunches green onions , coarsely chopped , divided
1 large red bell pepper , seeded and chopped
3 cloves garlic , diced
1 large tomato , chopped
1/2 cup sliced black olives
2 jalapeno peppers , seeded and diced
2 cups drained canned black beans
1 1/2 cups cooked white rice
1 package cream cheese , softened
1 1/2 cups shredded Cheddar cheese , divided
1/2 cup chopped fresh cilantro
1/2 lime , juiced
2 cans enchilada sauce
8 flour tortillas
1/2 cup sour cream , or to taste

Nutrision Information

Servings Per Recipe
8
Calories
497
Sugar
6g
Fat
26g
Jeannie's vegetarian enchiladas are a delicious Mexican-inspired dish that is perfect for a satisfying and healthy meal. The dish is loaded with fresh vegetables, black beans, rice, and spices, all wrapped in a flour tortilla and baked to perfection. The enchilada sauce adds a zesty kick to the dish, while the cheese and sour cream create a creamy and indulgent bite. This recipe is a crowd-pleaser for vegetarians and meat-eaters alike, and it's easy to customize with your favorite add-ins like avocado or hot sauce.

Instructions

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large skillet, heat vegetable oil over medium-high heat. Add half of the chopped green onions, red bell pepper, and garlic; saute until fragrant, about 3 minutes. Add the chopped tomato, black olives, and jalapeno peppers; cook for another 2 minutes. Stir in the black beans, white rice, and softened cream cheese until well mixed.
3.In a separate bowl, mix together 1 cup of shredded Cheddar cheese, chopped cilantro, and lime juice. Set aside.
4.Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
5.To assemble the enchiladas, dip each flour tortilla in the remaining enchilada sauce, then spoon a portion of the vegetable-rice mixture onto each. Roll up and place in the baking dish. Repeat with the remaining tortillas.
6.Pour the remaining enchilada sauce over the rolled tortillas. Evenly sprinkle the remaining shredded Cheddar cheese and chopped green onions on top.
7.Cover with foil and bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 10 minutes to brown the cheese.
8.Serve hot with a dollop of sour cream, if desired.

PROS

These vegetarian enchiladas are loaded with nutritious ingredients like black beans and fresh vegetables.

The dish is flavorful and satisfying, making it a great choice for a meatless meal.

CONS

While this recipe is vegetarian, it is not vegan or gluten-free.

The dish is also relatively high in sodium due to the use of canned enchilada sauce.

HEALTH & BENEFITS

Jeannie’s vegetarian enchiladas are packed with fiber, protein, and important vitamins and minerals.
The black beans in the filling are an excellent source of plant-based protein and fiber, which can help with feelings of fullness and aid in digestive health. The vegetables like green onions, red bell pepper, and garlic offer an array of vitamins and antioxidants.

Print

Leave a Reply

Your email address will not be published.