Jeannie's Vegetarian Enchiladas Recipe

Recipesfull introduces to you: Enchilada Recipes. (Jeannie's Vegetarian Enchiladas Recipe). These enchiladas are a filling and flavorful recipe that will satisfy everyone, even non-vegetarians. These are best when you use really large tortilla shells and stuff them full. I love to use organic ingredients for a great flavor.

Brief

Prep 40 mins

Cook: 18 mins

Total: 58 mins

Servings: 8

Yield: 8 servings

Jeannie's Vegetarian Enchiladas Recipe

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

½ cup sliced black olives

2 jalapeno peppers

seeded and diced

2 cups drained canned black beans

1 ½ cups cooked white rice

1 (8 ounce) package cream cheese

softened

1 ½ cups shredded Cheddar cheese

divided

½ cup chopped fresh cilantro

½ lime

juiced

1 dash hot sauce (such as Tabasco®)

or to taste

2 (8 ounce) cans enchilada sauce

8 (10 inch) flour tortillas

½ cup sour cream

or to taste

Enchilada Casserole III

Main Dish

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Heat oil in a large skillet over medium heat. Add most of the green onions reserving some in a bowl red bell pepper and garlic; cook and stir until fragrant about 3 minutes. Add tomato black olives and jalapeno peppers; cook and stir over low heat until tomato is soft about 5 minutes.

Step 3

Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese 1 1/4 cup Cheddar cheese cilantro lime juice and hot sauce.

Step 4

Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.

Step 5

Spread a thin layer of enchilada sauce in a large shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.

Step 6

Bake in the preheated oven until Cheddar cheese is melted 10 to 15 minutes. Serve enchiladas with sour cream.

Nutritional Information

Jeannie's Vegetarian Enchiladas Recipe

Servings Per Recipe:8

Calories: 626.2

% Daily Value *

Protein: 20.6g 41%

Carbohydrates: 67.2g 22%

Dietary Fiber: 9.6g 39%

Sugars: 4.8g

Fat: 31.2g 48%

Saturated Fat: 14.7g 74%

Cholesterol: 59.4mg 20%

Vitamin A Iu: 2568.7IU 51%

Niacin Equivalents: 8.4mg 65%

Vitamin B6: 0.4mg 22%

Vitamin C: 48.6mg 81%

Folate: 192.6mcg 48%

Calcium: 376.2mg 38%

Iron: 6.3mg 35%

Magnesium: 77.1mg 28%

Potassium: 817.7mg 23%

Sodium: 1137.8mg 46%

Thiamin: 0.6mg 59%

Calories From Fat: 281

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.