Ingredients and Weight:
- 1 pound large flour tortillas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 cup vegetarian refried beans
- 1 cup vegetarian chili
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup vegetable broth
- Salsa, for serving
- Guacamole, for serving
- Sour cream, for serving
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large skillet, sauté onion, garlic, bell pepper, zucchini, and carrot until softened.
- Add vegetarian refried beans and chili to the skillet and stir to combine.
- Spread a thin layer of vegetable broth in the bottom of a 9x13 inch baking dish.
- Fill each tortilla with 1/8 of the vegetable mixture and 1/4 cup of cheese.
- Roll up the tortillas and place them seam side down in the baking dish.
- Top with remaining vegetable broth and cheese.
- Bake for 45 minutes or until cheese is melted and bubbly.
Nutritional Information:
- Calories per serving: 420
- Fat: 20 grams
- Protein: 25 grams
- Carbohydrates: 45 grams
Dish Characteristics:
- Warm and comforting vegetarian dish
- Features a blend of vegetables and flavors
- Rich and cheesy sauce
- Perfect for serving at dinner parties or family gatherings
User Comments:
- "These enchiladas were absolutely delicious! The vegetables were cooked to perfection, and the sauce was so flavorful." - Sarah, New York
- "I loved that these enchiladas were vegetarian but still had all the flavor of traditional enchiladas." - John, California
- "These were easy to make and a big hit with my family. I will definitely be making them again!" - Mary, Texas
Special Precautions and Tips:
- Be sure to use large flour tortillas for the best results.
- If you can't find vegetarian refried beans, you can make your own by using regular refried beans and adding vegetable broth.
- Top with your favorite toppings, such as salsa, guacamole, and sour cream.
