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    You are in: Home / Mexican / Vegetable Bean Enchiladas Recipe
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    Vegetable Bean Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    GingerlyJ's Note:

    I wanted a way to use leftover Guacomole and found this treasure

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Add crushed tomatoes, 3/4 cup cilantro, and cream to saucepan. Bring to just under a boil; add 1/2 cup chopped onion. Continue cooking over low heat. Heat oil in another saucepan. Add remaining onions and garlic and saute until soft. Add peppers and saute for several more minutes.
    2. 2
      Combine beans and squash with vegetables. Continue to saute. Add 2 tablespoons cilantro, salt, pepper, onion powder, garlic powder, and red pepper. Preheat oven to 350F degrees. Cover the bottom of a large shallow pan with a thick layer of tomato-cream sauce. In a tortilla, put a tablespoon or so of tomato cream sauce and spread it around. Then add about 1/2 cup vegetable-bean mixture and some cheese. Fold top and bottom of tortilla in an inch or two. Bring the sides together carefully so the tortilla is compact and closed. Turn the enchilada over and place in the pan (seam side down). Repeat with each tortilla until they all fit snugly in the pan. Place one of two tomato slices over each enchilada and spoon tomato-cream sauce over each tortilla. Sprinkle with cilantro. Bake about 15-20 minutes.
    3. 3
      Top with ranch dressing.

    Ratings & Reviews:


    Nutritional Facts for Vegetable Bean Enchiladas

    Serving Size: 1 (382 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 873.5
    Calories from Fat 355
    Total Fat 39.5 g
    Saturated Fat 17.6 g
    Cholesterol 74.2 mg
    Sodium 1574.6 mg
    Total Carbohydrate 102.7 g
    Dietary Fiber 10.9 g
    Sugars 11.1 g
    Protein 28.4 g

    The following items or measurements are not included:


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