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Veggie Enchiladas

Veggie Enchiladas Recipe

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This delicious veggie enchilada recipe is a high source of plant-based protein and fiber. Budget friendly and great for families, this meal can be stored and reheated for leftovers later in the week for those needing a quick and convenient, healthy meal option.

Recipe Calories
Calories 330 calories
Recipe Fat
Fat 11 grams fat
Recipe Prep Time
Prep Time 15 minutes
Recipe Cook Time
Cook Time 20 minutes
Recipe Yield
Yield Serves 10 people


  • Enchilada Sauce
  • 2 cups “no salt added” Tomato Sauce
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 2 tbsp chili powder
  • 1 ½ tsp cumin
  • Enchilada Filling
  • 15 oz can “no salt added or “low sodium” black beans, drained & rinsed
  • 15 oz can “no salt added” or “low sodium” pinto beans, drained & rinsed
  • 15 oz can “no salt added” or “low sodium” corn, drained & rinsed
  • 6 oz baby spinach
  • 6 green onions, thinly sliced
  • 1/3 cup cilantro, chopped
  • 1 clove garlic, minced
  • 2 tsp cumin
  • 2 cups Monterrey Jack shredded cheese, divided
  • 10 Whole Wheat Tortillas


  1. Preheat Oven to 350 and grease a large baking dish
  2. To Make the Enchilada Sauce: In a medium bowl, mix together the tomato sauce, olive oil, garlic, chili powder, and cumin. Set aside
  3. To Make the Enchilada Filling: Place a medium skillet over medium heat and drizzle with olive oil. Once the oil is hot, add spinach. Stir occasionally until spinach is wilted.
  4. In a large bowl, combine black beans, pinto beans, corn, spinach, green onions, cilantro, garlic, cumin, and 1 cup of shredded cheese.
  5. To Assemble the Enchiladas: Pour half of the Enchilada Sauce into the baking dish. For each enchilada, scoop filling into the center of the tortilla and roll up. Line filled tortillas in the baking dish. Once all tortillas are filled and lined in the baking dish, pour remaining Enchilada Sauce on top. Sprinkle with remaining cup of shredded cheese.
  6. Place in the oven and bake uncovered for 20 minutes.

Homemade Enchilada Sauce is lower in sodium than store bought sauce.

Extremely versatile! You can add a different type of bean or any other veggies!

Eat Fit Approved!

Nutritional Information for 1 enchilada: Calories: 330, Total Fat: 11g, Saturated Fat: 5g, Sodium: 470mg, Total Carbs: 45g, Dietary Fiber: 10g, Total Sugar: 6g (0g added sugar), Protein: 15g

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