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Vegetarian Enchiladas
Number of Servings 8   Serving Size 1 enchilada
Preparation Time 30 minutes   Cooking Time 30 minutes
         
Quantities Ingredients
8flour tortillas
Sauce:
2 tablespoonswater
1 cuponions, chopped
2 cups (16 ounces)canned tomatoes
1 (8 ounce) cancan tomato sauce
1/4 teaspoonpepper
1 tablespoonhoney
Bean Mixture:
1 teaspoonchili powder
2 tablespoonswater
1 (16 ounces) canpinto beans, mashed
1/2 cuponion, chopped (optional)


Equipment Instructions
  • measuring cup
  • measuring spoons
  • sharp knife
  • cutting board
  • 2 large frying pans pr 1 frying pan and 1 bowl
  • mixing spoons
  • shallow baking dish
  • grater
  • can opener

  1. Have tortillas ready for filling.
  2. Prepare sauce by heating water in frying pan. Cook onions in water until soft.
  3. Add remaining ingredients for the sauce in the frying pan. Cook and stir until heated through. If you need the frying pan to prepare the bean mixture, put the sauce in a bowl.
  4. To prepare the bean mixture, heat water in the frying pan. Cook beans and onion in water.
  5. Add remaining ingredients, except cheese. Add some sauce mixture to the bean mixture if the beans are too thick.
  6. Assemble by filling tortillas with 2-3 tablespoons of bean mixture, roll or fold, and place in shallow baking dish.
  7. Cover with sauce and top with shredded cheese.
  8. Bake at 350¡F for 30 minutes, until bubbly.

NOTES: Variations: The following can be added to the bean mixture to increase the flavor: 3/4 tsp. cumin; 1/2 green pepper (chopped); and/or 1/2 cup additional grated cheese.
Nutrition Information
Calories 200
Total Fat 6 grams
Saturated Fat 1.5 grams
Protein 8 grams
Carbohydrates 29 grams
Fiber 4 grams
Sugar 5 grams
Vitamin A 10%
Vitamin C 8%
Calcium 10%
Iron 15%
 
     

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Michigan State University