Best Low Fat Vegetarian Enchiladas Recipes

LOW FAT VEGETARIAN ENCHILADAS

Steps:

• Sauté garlic and one onion in a non-stick pan until soft.
• Add ground burger, taco seasoning, and water. Cook thru and remove from pan for later use.
• Saute second onion in pan until soft.
• Add beans, tomatoes, enchilada sauce, cumin, chili powder, bring to boil then simmer for 15 minutes, or to desired consistency.
• Stir in sour cream, remove from heat.
• Divide meat mixture among the 6 tortillas and roll up.
• Place rolled tortillas in ungreased, 12x8 casserole dish.
• Pour bean sauce evenly over tortillas.
• Top with green onions, then cheese.
• Bake at 400°F for 15 minutes.

VEGETARIAN BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS

Steps:

• Preheat the oven to 400°F.
• Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
• Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
• Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
• Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
• Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

LOW-FAT VEGETARIAN ENCHILADAS

Steps:

• Preheat oven to 375 degrees.
• Mince mushrooms and onion, and mix together with beans, yogurt, cumin, garlic, and 1/4 cup enchilada sauce in a frying pan over medium-high heat until excess moisture boils off and onions are soft.
• Mix in most of the shredded cheese, reserving a small amount for garnish.
• Prepare a pan by spraying with Pam and coating the bottom with a little enchilada sauce.
• Place a scoop of the mixture into each of the 8 tortillas, roll, and place in pan seam side down.
• Pour the rest of the enchilada sauce evenly over enchiladas.
• Cover with foil and bake until bubbly. Add reserved cheese and bake until melted.
• *Optional: add a small can of green chiles or jalapenos if you like more spice.

BLACK BEAN VEGGIE ENCHILADAS

Steps:

• In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

LOW FAT CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
• Combine shredded chicken with black beans and sweet corn.
• Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.