Skip to main content New this month
Get the Allrecipes magazine

Jeannie's Vegetarian Enchiladas

Rated as 4 out of 5 Stars

"These enchiladas are a filling and flavorful recipe that will satisfy everyone, even non-vegetarians. These are best when you use really large tortilla shells and stuff them full. I love to use organic ingredients for a great flavor."
Added to shopping list. Go to shopping list.

Ingredients

58 m servings 626 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers; cook and stir over low heat until tomato is soft, about 5 minutes.
  3. Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.
  4. Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.
  5. Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.
  6. Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.

Nutrition Facts


Per Serving: 626 calories; 31.2 g fat; 67.2 g carbohydrates; 20.6 g protein; 59 mg cholesterol; 1138 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

These enchiladas are a treat bursting with flavor. It says it serves eight. I halved the recipe. I was able to fill 10 - 8” tortillas and still had leftover filling. The recipe requires a lot of...