Very Veggie Enchiladas
Meatless Mondays… Have we got a treat for you. These veggies enchiladas are chock full of so much goodness, you’ll never ask “where’s the beef?” We promise this recipe truly is the whole enchilada.
Ingredients
- 1 small onion, chopped
- 2 cup(s) veggie ground crumbles
- 1 teaspoon(s) chili powder
- 1 teaspoon(s) garlic powder
- 1 teaspoon(s) red pepper flakes
- 1 teaspoon(s) oregano
- 1 teaspoon(s) paprika
- 1 teaspoon(s) cumin
- 1 teaspoon(s) salt
- 2 cup(s) salsa
- 8 tablespoon(s) diced green chiles
- 1 3/4 cup(s) black beans
- 4 flour tortillas
- 1/2 cup(s) reduced fat shredded Mexican cheese
- 1 cooking spray
Instructions
- Preheat the oven to 350 F.
- Spray an baking pan with cooking spray.
- Place the veggie crumbles and onion in a large saute pan and cook over medium-high heat for 10 minutes.
- Add the Chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin and sea salt, 1 cup of salsa, and green chiles with the juice.
- Drain the liquid from the beans and stir into the mixture.
- Cook for 10 minutes.
- Spoon one-quarter of the meat and bean mixture into each tortilla and roll them up.
- Place the enchiladas in the pan, cover with the remaining salsa and top with the cheese.
- Bake for 15 minutes.
- Serve hot.
Nutrition
Calories: 2232kcalCarbohydrates: 309.54gProtein: 147.22gFat: 52.76gSaturated Fat: 22.85gCholesterol: 80mgSodium: 10454.06mgFiber: 66.61gSugar: 33.66g
Tried this recipe?Let us know how it was!