Try this Vegetable Bean Enchiladas recipe, or contribute your own.
Suggest a better descriptionNote: This recipes has received several (local) rave reviews. Really. [A good idea before you start on the enchiladas is to start on the sauce (following) and let it simmer while you prepare the actual enchiladas. -cl] Preheat oven to 350 degrees. Saute onion, pepper, celery and parsley in oil. Add vegetables and cook, covered until tender. Add cornmeal, seasonings, and beans. Fill tortillas with generous 1/3 cup vegetable mixture and roll to form enchilada. Place enchiladas in single layer in baking pan. Cover with sauce. Top with cheese. Heat in oven for 20-30 minutes. Serves 6-8 Enchilada Sauce: Puree vegetables and spices with 1 can tomato sauce in blender. Pour into pan and add second can of tomato sauce. Simmer for 10-15 minutes. [this recipe taken from Rob Fullmers on-line vegetarian recipe database living at ~fullmer/bin/recipes on Rices Owlnet. -cl] - Cheng Leong (leong@rice.edu) MicroConsultant OCIS Rice University - "This message brought to you in living color by `a citty upon a hill" LEONG@OWLNET.RICE.EDU (CHENG WAN LEONG) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (1322g) | ||
Recipe Makes: 6 | ||
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Calories: 2242 | ||
Calories from Fat: 527 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.6g | 78 % | |
Saturated Fat 15.9g | 79 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 19.8mg | 6 % | |
Sodium 6088.7mg | 210 % | |
Potassium 2128mg | 56 % | |
Total Carbohydrate 359.4g | 106 % | |
Dietary Fiber 33.9g | 136 % | |
Sugars, other 325.5g | ||
Protein 68g | 97 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2242
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