| Vegetarian Enchiladas |
| Number of Servings |
8 |
|
Serving Size |
1 enchilada |
| Preparation Time |
30 minutes |
|
Cooking Time |
30 minutes |
| |
|
|
|
|
| Quantities |
Ingredients |
| 8 | flour tortillas |
| Sauce: |
| 2 tablespoons | water |
| 1 cup | onions, chopped |
| 2 cups (16 ounces) | canned tomatoes |
| 1 (8 ounce) can | can tomato sauce |
| 1/4 teaspoon | pepper |
| 1 tablespoon | honey |
| Bean Mixture: |
| 1 teaspoon | chili powder |
| 2 tablespoons | water |
| 1 (16 ounces) can | pinto beans, mashed |
| 1/2 cup | onion, 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
|
- Have tortillas ready for filling.
- Prepare sauce by heating water in frying pan. Cook onions in water until soft.
- 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.
- To prepare the bean mixture, heat water in the frying pan. Cook beans and onion in water.
- Add remaining ingredients, except cheese. Add some sauce mixture to the bean mixture if the beans are too thick.
- Assemble by filling tortillas with 2-3 tablespoons of bean mixture, roll or fold, and place in shallow baking dish.
- Cover with sauce and top with shredded cheese.
- 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% |
|
|
