Lunch

Veggie enchiladas is for Lunch.

Veggie enchiladas takes several minutes to prepare.

Veggie enchiladas takes several minutes to cook.

Veggie enchiladas makes 5 servings.

The ingredients for Veggie enchiladas are:

1 tsp olive oil
1 medium onion
1 small leek
1 14 oz can of pinto beans
1.5 cups cooked brown rice
4.5 oz Colby Jack reduced fat cheese

5 tortillas (mission Carb Balance)

Here is how you make Veggie enchiladas:

Turn on oven to 400 F.Cut up 1 medium onion and 1 small leek, sautee in a 1 tsp oil.Add cooked rice to pan. Add 1 can pinto beans. Add salsa (not included in recipe), warm everything up. In an ovenproof dish, fill each tortilla with 1/5 of the filling mix, add grated cheese, roll each tortilla up.Add more salsa and grated cheese on top.Heat up in oven, about 15 min.Enjoy!Number of Servings: 5Recipe submitted by SparkPeople user 99FORESTS.

The nutritional information for Veggie enchiladas is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 367.0

• Total Fat: 9.6 g
• Cholesterol: 13.0 mg
• Sodium: 645.1 mg
• Total Carbs: 53.6 g
• Dietary Fiber: 16.8 g
• Protein: 18.1 g

Veggie enchiladas is Mexican cuisine.