Vegetarian Enchiladas

Total Time Prep: 30 min. Bake: 25 min.
Yield 6 enchiladas
Test Kitchen Approved
When you're in the mood for enchiladas but don't want the fat and calories of the traditional variety, make these vegetarian enchiladas. Given the black beans, corn, mushrooms and green chiles, you won't even miss the meat!

Ingredients

  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup frozen corn, thawed
  • 1 can (4 ounces) chopped green chiles
  • 2 tablespoons reduced-sodium taco seasoning
  • 1 teaspoon dried cilantro flakes
  • 6 whole wheat tortillas (8 inches), warmed
  • 1/2 cup enchilada sauce
  • 3/4 cup shredded reduced-fat Mexican cheese blend
  • Optional: Minced fresh cilantro and chopped tomatoes

Directions

  1. In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chiles, taco seasoning and cilantro; cook until heated through, 2-3 minutes.
  2. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place in a greased 13x9-in. baking dish. Top with enchilada sauce and cheese.
  3. Bake, uncovered, at 350° until heated through, 25-30 minutes. Garnish with cilantro and tomatoes if desired.

Nutrition Facts

1 each: 292 calories, 8g fat (2g saturated fat), 10mg cholesterol, 759mg sodium, 43g carbohydrate (4g sugars, 6g fiber), 13g protein.

I created this recipe one night when we were in the mood for enchiladas but didn't want the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! —Nicole Barnett, Northville, Michigan
Recipe Creator

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