Vegetarian Bean Enchiladas
50 mins (prep 5, cooking 45)
12 ingredients
12 servings
This is a tasty enchilada recipe that I made up when I stopped eating meat. Not vegan, but a great crowd pleaser. You can substitute different types of beans depending on preference. It is also possible to use just cheese for the topping, but the cream does help with flavor and consistency a lot.

Categories:  <-60-mins , black-beans , easy , north-american , main-dish , mexican , beans , number-of-servings , vegetarian , one-dish-meal , time-to-make ,
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Serving Size (28.56 g)
Servings 12
Amount per Serving
Calories 60.05 Calories from Fat 41.04
% Daily Value *
Total Fat 4.56g 84.1%
Saturated Fat 1.61g 96.36%
Trans Fat 0.0g %
Cholesterol 9.02mg 36.08%
Sodium 240.84mg 120.42%
Total Carbohydrate 1.79g 7.15%
Dietary Fiber 0.1 g 4.79%
Sugars 1.19 g %
Protein 3.13g 75.2%
Vitamin A 151.8IU% Vitamin C 0.05mg%
Calcium 72.28mg% Iron 0.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
green bell pepper, vegetarian refried beans, canned black beans, salsa, shredded cheese