Try this Veggie Tex-Mex Enchiladas recipe, or contribute your own.
Suggest a better descriptionHave tortillas on a flat surface for filling. Heat 2 tablespoons oil in large skillet. Cook 1 cup onions and 1 clove garlic until soft. Add canned tomatoes, tomato sauce, Tabasco sauce, chili powder, maple syrup, dash salt and cumin. Cook and stir until well mixed and heated through. Heat remaining oil in another skillet; cook and stir pinto beans, 1 clove garlic and 1/2 cup onion into oil. Add olives, dash salt, 1 tsp chili powder. Add some of the sauce mixture if beans are too thick. Assemble echiladas by filling tortillas with 2-3 tbs bean mixture. Place mixture on one edge of tortilla, not in center. (It is easier to roll up.) Roll up tortillas; place in shallow baking dish; cover with sauce. Bake at 350 degrees for 30 minutes or until bubbly. Optional: Dot with cheesy sauce made with nutritional yeast. Source: Favorite Vegetarian Recipes/STAR/MM by Dianne Smith Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998
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Serving Size: 1 Serving (444g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 226 | ||
Calories from Fat: 129 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2249.2mg | 78 % | |
Potassium 1424.6mg | 37 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 17.5g | ||
Protein 5.7g | 8 % | |
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: 226
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