Best 5 Low Fat Vegetarian Enchiladas Recipes

VEGETARIAN ENCHILADAS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
• Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes.
• Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper. Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally. Taste a few pieces of the squash to make sure it's the right texture overall. Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat.
• Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down. Pour the remaining sauce over the top, then sprinkle the top with cheese.
• Bake for 20 to 25 minutes, until hot and bubbly. Let cool slightly, then serve with desired toppings.

SPINACH ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
• In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
• Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

VEGETARIAN BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS

Steps:

• Preheat the oven to 400°F.
• Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
• Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
• Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
• Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
• Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

LOW FAT VEGETARIAN ENCHILADAS

Steps:

• Sauté garlic and one onion in a non-stick pan until soft.
• Add ground burger, taco seasoning, and water. Cook thru and remove from pan for later use.
• Saute second onion in pan until soft.
• Add beans, tomatoes, enchilada sauce, cumin, chili powder, bring to boil then simmer for 15 minutes, or to desired consistency.
• Stir in sour cream, remove from heat.
• Divide meat mixture among the 6 tortillas and roll up.
• Place rolled tortillas in ungreased, 12x8 casserole dish.
• Pour bean sauce evenly over tortillas.
• Top with green onions, then cheese.
• Bake at 400°F for 15 minutes.

LOW-FAT VEGETARIAN ENCHILADAS

Steps:

• Preheat oven to 375 degrees.
• Mince mushrooms and onion, and mix together with beans, yogurt, cumin, garlic, and 1/4 cup enchilada sauce in a frying pan over medium-high heat until excess moisture boils off and onions are soft.
• Mix in most of the shredded cheese, reserving a small amount for garnish.
• Prepare a pan by spraying with Pam and coating the bottom with a little enchilada sauce.
• Place a scoop of the mixture into each of the 8 tortillas, roll, and place in pan seam side down.
• Pour the rest of the enchilada sauce evenly over enchiladas.
• Cover with foil and bake until bubbly. Add reserved cheese and bake until melted.
• *Optional: add a small can of green chiles or jalapenos if you like more spice.