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Vegetable Enchiladas

Posted on March 11, 2019 | No Comments on Vegetable Enchiladas

Probably everybody has a favorite enchilada experience.  Try out this version that’s made up of vegetables but still offers the same satisfying taste.

Yield: 6  portions


  • Sauce Mix
    • 2 teaspoons olive oil
    • 2 pieces white onion, chopped
    • 3 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon paprika
    • 1 piece siling labuyo
    • 1 piece green bell pepper
    • 10 pieces tomatoes, chopped
    • 1 cup water
    • 1 bunch wansuy, chopped
  • Filling
    • 2 pieces bell peppers (green and red), diced
    • 1 cup button mushrooms, chopped
    • 2 pieces red onion, chopped
    • 1 and 1/2 tablespoons olive oil
    • 1/4 teaspoon salt
    • 1 teaspoon black pepper
    • 1 can red kidney beans, rinsed
    • 6 pieces whole-wheat tortillas, toasted on pan


  1. Preheat oven to 375 F.
  2. Heat 2 teaspoons of olive oil in a medium saucepan over medium heat.  Saute the ingredients for the sauce mix, except bell peppers, tomatoes, water and wansuy.  Let it simmer, stirring occasionally, until the vegetables have softened.  This will take about 5 minutes.  Remove from the heat.
  3. Add green bell pepper to the saucepan along with chopped tomatoes, water and chopped wansuy.
  4. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down.  This will take about 10-15 minutes.
  5. While the sauce simmers, place bell peppers, mushrooms, and red onion in a single layer on a rimmed baking sheet.  Drizzle with 4 and 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper.  Stir in beans.
  6. Spread 1/2 cup of the sauce in a 9 x 13-inch baking dish.  Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling.  Place seam-side down in the baking dish.  Repeat with the remaining tortillas, filling, and sauce.  Spread the remaining sauce and filling over the enchiladas.
  7. Bake the enchiladas uncovered for about 15 minutes.

Nutrition Facts Per Serving:

  • Calories (kcal) 283
  • Carbohydrates (g) 42
  • Protein (g) 10
  • Fat (g) 10

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