Vegetarian Enchiladas



Servings: 5
Calories per serving: 500
Time to Prepare: 35 minutes


28oz enchiladas sauce (195 calories)
9×13 greased lasagna pan
1 cup brown rice 216 calories
1/4 cup chili garlic sauce. Can be substituted for diced tomatoes and garlic
15oz drained black beans 390 calories
1 bell pepper 15 calories
2 jalapenos 8 calories
1 onion 40 calories
1 zucchini 2 calories
3 cloves of garlic 12 calories
1 cup frozen chopped spinach 64 calories
1 can re-fried beans 406 calories
8oz cheddar cheese 912 calories
2tbsp olive oil

Prepare rice

1 cup brown rice, 2 cups water
1/4 cup chili garlic sauce
Simmer for 32 minutes covered

Enchiladas filling preparation

dice 1 onion
dice 1 zucchini
dice 1 jalapeno
dice 1 green pepper
dice 1 bell pepper
cook 10 tortillas
slice 1 jalapeno into 10 thin slices
preheat oven to 375F

Enchiladas filling

dice 3 crushed cloves of garlic
Simmer for 30 seconds in sauce pan with olive oil
add diced onion, zucchini, green pepper, bell pepper and diced jalapeno
add salt, pepper, and chili powder to taste
Cook for 5 minutes
add frozen chopped spinach
After spinach is mixed in add black beans
remove from heat.

Re-fried Beans

Reheat re-fried beans in a separate pan


Line a 9×13 greased lasagna pan with enchiladas sauce
Add filling to a tortilla and roll it up, add to pan and add jalapeno for decoration.
Once the pan is full cover with the rest of the enchiladas sauce
Cover with cheese topping
Bake for 25 minutes at 375F.


Serve 2 Enchiladas with a side of rice and beans