CHEESY VEGETARIAN ENCHILADAS
Loaded with veggies and topped with cheese. Yummy and quick!
Provided by Carla Hauck
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 2h1m
Yield 10
Number Of Ingredients 14
Steps:
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, spinach, green beans, and mushrooms; cook and stir until soft, about 8 minutes. Season with chili powder and paprika.
- Spoon refried beans into a microwave-safe container. Cover and microwave until hot, about 3 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking pan.
- Divide brown rice, bell pepper mixture, and refried beans evenly among tortillas. Roll up tortillas to enclose filling; arrange seam-side down in the baking pan.
- Pour enchilada sauce over rolled tortillas. Sprinkle Mexican cheese on top.
- Bake in the preheated oven until cheese is melted, about 30 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 514.3 calories, Carbohydrate 77.5 g, Cholesterol 22 mg, Fat 14.5 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 6.6 g, Sodium 1003.9 mg, Sugar 3 g
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Eric Elijah
[email protected]Overall, these enchiladas were delicious and easy to make. I would definitely recommend them.
Jessiya Lawrence
[email protected]These enchiladas were a bit dry. I think I would add more sauce next time.
MD Sanjid
[email protected]These enchiladas were amazing! The filling was flavorful and the cheese was perfectly melted. I will definitely be making these again.
M'flexz Chidiebere
[email protected]I've made these enchiladas several times now and they're always a hit. They're easy to make and always come out perfect.
Cindy Gomez
[email protected]The enchiladas were delicious, but they were a bit too time-consuming to make. I would recommend using a pre-made enchilada sauce to save time.
AFGHAN ATAL
[email protected]These enchiladas were a bit too spicy for my taste, but they were still very good. I would recommend using less chili powder next time.
NWACHUKWU UCHECHUKWU WISDOM
[email protected]I love that this recipe is vegetarian and uses fresh vegetables. The enchiladas were delicious and healthy.
Isodje Donaldson
[email protected]These enchiladas were easy to make and very tasty. I will definitely be making them again.
AltaDawn Jeppesen
[email protected]I've never made enchiladas before, but this recipe made it easy. They were so good!
Osbert Truth
[email protected]These enchiladas were delicious! I made them for a party and they were a big hit.
Amin Zeb
[email protected]This recipe was easy to follow and the enchiladas turned out great! I would definitely recommend it.
Jay parkash Chy
[email protected]The enchiladas were good, but the cheese sauce was a bit too thick for my liking.
Artemis Moongoddess 1989
[email protected]These enchiladas were a bit bland for my taste. I think I would add more spices next time.
Cyndi Kaluta
[email protected]I love that this recipe is vegetarian and packed with vegetables. The enchiladas were delicious and satisfying. I will definitely be making these again.
Brandon Davis
[email protected]These enchiladas were easy to make and turned out great! I used a variety of vegetables that I had on hand and they all worked well. The cheese sauce was creamy and flavorful.
Genevieve Mesa
[email protected]I've made these enchiladas a few times now and they're always a crowd-pleaser. The vegetables are perfectly cooked and the enchiladas are so cheesy and delicious.
Afaq Ahmed
[email protected]These cheesy vegetarian enchiladas were a hit with my family! The filling was flavorful and the cheese was gooey and melted perfectly. I will definitely be making these again.