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Vegetarian Enchiladas

1/3

Vegetarian Enchiladas

2/3

Vegetarian Enchiladas

3/3

Vegetarian Enchiladas

Prep:15min

These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Garnished with avocado, tomato, and cilantro, it's the definition of a healthy and hearty meal.

Updated at: Thu, 21 Nov 2024 10:14:51 GMT

Nutrition balance score

Great

Glycemic Index

30

Low

Glycemic Load

24

High

Nutrition per serving

Calories624 kcal (31%)

Total Fat25.4 g (36%)

Carbs78.2 g (30%)

Sugars11.2 g (12%)

Protein23.4 g (47%)

Sodium1630.1 mg (82%)

Fiber13.2 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspextra-virgin olive oil

medium, chopped

2 cfrozen corn

rinsed and drained

1 tspchili powder

1 x 15 ozblack beans

drained and rinsed

1 x 10 ozcan enchilada sauce

0.5juice of lime

8flour tortillas

⅔ cMonterey jack

⅓ cshredded cheddar

1 cgrape tomatoes

¼ cfresh cilantro leaves

Instructions

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Notes

9 liked

0 disliked

Delicious

Easy

Go-to

Crispy

Fresh

Noa Marcon· last year

only used cheddar, accidentally got parsley instead of cilantro, kidney beans instead of black beans. very delicious, nice and cheesy, recommended to get as much tortilla covered in cheese as possible 😎

only used cheddar, accidentally got parsley instead of cilantro, kidney beans instead of black beans.
very delicious, nice and cheesy, recommended to get as much tortilla covered in cheese as possible 😎

rooster· last year

Makes leftovers

Under 30 minutes

Really pleasantly surprised. Easy, healthy, made leftovers. Def make again, TJ liked. Did not have corn, so I used bell pepper

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