Food Bloggers Against Hunger – Economical Family Style Vegetarian Enchiladas
The recipe Food Bloggers Against Hunger – Economical Family Style Vegetarian Enchiladas could satisfy your Mexican craving in approximately 45 minutes. For $1.34 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 283 calories, 16g of protein, and 8g of fat each. This recipe from Happy Food Healthy Life requires canned corn, canned kidney beans, cheddar cheese, and enchilada sauce. 1240 people were impressed by this recipe. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is solid. If you like this recipe, you might also like recipes such as Frijoles Rancheros & Food Bloggers Against Hunger, Beans, Greens, & Rice for Food Bloggers Against Hunger, and Quinoan and Avocado Chimichurri Salad for Food Bloggers Against Hunger.
Servings: 10
Ingredients:
15 ounce can corn, drained
16 ounce can kidney beans, drained and rinsed
1 cup cheddar cheese, grated
28 ounce can enchilada sauce
10 flour tortillas
1 package Frozen Soy Crumbles (i use Morningstar or Simple Truth Kroger brand), thawed
Equipment:
oven
frying pan
bowl
Cooking instruction summary:
Preheat oven to 350F degrees. Lightly grease a 9x13 pan (or two 8x8 pans,1 freezer-safe, if you are going to be freezing one pan for later).Mix soy crumbles in a bowl, with kidney beans, corn, and 1/2 cup of enchilada sauce. Stir to combine.Add a 1/4 cup of the mixture to a tortilla, roll up to enclose filling. Place seam-down in pan. Continue with the rest of the mixture, either putting all 10 in large pan or splitting them equally into 2 separate pans for a later meal. Top with remaining enchilada sauce and cheese. Bake for 20-25 minutes.
Step by step:
1. Preheat oven to 350F degrees. Lightly grease a 9x13 pan (or two 8x8 pans,1 freezer-safe, if you are going to be freezing one pan for later).
2. Mix soy crumbles in a bowl, with kidney beans, corn, and 1/2 cup of enchilada sauce. Stir to combine.
3. Add a 1/4 cup of the mixture to a tortilla, roll up to enclose filling.
4. Place seam-down in pan. Continue with the rest of the mixture, either putting all 10 in large pan or splitting them equally into 2 separate pans for a later meal. Top with remaining enchilada sauce and cheese.
5. Bake for 20-25 minutes.
Nutrition Information:
covered percent of daily need
