Vegetarian Enchiladas
Vegetarian enchiladas will spice things up at dinner time and offer plenty of nutrients.The homemade red sauce is the real star of this meal. Cumin adds a layer of warmth that only this spice can provide and the peppers in adobe sauce really crank up the heat. If you are not a fan of spicy food then use only 1/2 of a pepper. The benefit to making homemade sauces is knowing exactly what is in it. Many store bought sauces contain many additives that have been linked to adverse side effects. Make sure to buy vegetarian refried beans because many conventional brands like to sneak in hydrogenated oils and even lard. They do this to make their product cheaper with no regard to consumer's health. Using avocados in place of cheese decreases the calories and significantly increase nutrients. Top the enchiladas with your favorite vegetables to make it your own. Lettuce, onions, black olives and jalapeno are wonderful options. Find tortillas that use a minimum amount of ingredients which indicates less processing. I buy organic spelt tortillas made by Rudis Bakery. I like using nontraditional wheat products when ever possible for no other reason than to support biodiversity. South of the border dining should always be authentic,healthy, and delicioso.
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Directions: Begin by tuning on the oven on broil and place the 2 garlic cloves on a baking sheet and into the oven. In the meantime put the remaining ingredients for the sauce in the blender. Next evenly spread about 1/3 of the beans in the center of each of the tortillas. Top with 1/4 cup of the corn. Fold the shells into rolls tucking in the ends and place tightly in the baking dish. If the tortillas are crumbly heat in the microwave for 10 seconds to make them more pliable before topping them with the beans and corn. Take the garlic out of the oven once roasted and turn down the heat to 350 degrees. The cloves should be more translucent and aromatic. Carefully remove the skin and place in the blender. Puree the sauce. Once blended spoon about 1 cup, or more if desired, of the sauce over the tortillas. Cover the baking dish with the lid and bake for 25 minutes. After baking top with desired vegetables and serve.
Nutrition Facts
Servings 3.0 (2 enchiladas)
Amount Per Serving
calories 373
Total Fat 7 g
Saturated Fat 3 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 973 mg
Potassium 433 mg
Total Carbohydrate 68 g
Dietary Fiber 7 g
Sugars 11 g
Protein 11 g
Vitamin A 8 %
Vitamin C 15 %
Calcium 9 %
Iron18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Servings 3.0 (2 enchiladas)
Amount Per Serving
calories 373
Total Fat 7 g
Saturated Fat 3 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 973 mg
Potassium 433 mg
Total Carbohydrate 68 g
Dietary Fiber 7 g
Sugars 11 g
Protein 11 g
Vitamin A 8 %
Vitamin C 15 %
Calcium 9 %
Iron18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.