Mexican

Vegetarian Enchilladas is for Dinner.

Vegetarian Enchilladas takes several minutes to prepare.

Vegetarian Enchilladas takes several minutes to cook.

Vegetarian Enchilladas makes 6 servings.

The ingredients for Vegetarian Enchilladas are:

1 onion
2 cans whole tomatoes
4 garlic cloves
2 C Chick peas, dried
4 C Vegetable broth
2 C frozen corn (or fresh)
4 Oz Cheddar and Mozzarella Cheese for topping
1 C Enchilada Sauce
12 Corn Tortillas
1 t Cumin Powder
1 t Garlic Powder
Salt and Pepper
4 T Canned or fresh whole green chilies
Mexican Spice Blend

Here is how you make Vegetarian Enchilladas:

Soak chick peas overnight (or use quick soak method on bag), drain, cover with vegetable broth and cook until tender. Sprinkle with cumin, garlic powder and Mexican spices. Set chick peas aside and allow to cool.Saute onion and garlic with vegetable spray until tender. Add to chick peas. Add corn and chilies. Stir well to combine. Add canned tomatoes, cook until desired constancy, approximately 10 minutes.Wet and Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chick pea mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Number of Servings: 6

The nutritional information for Vegetarian Enchilladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 412.7

• Total Fat: 11.4 g
• Cholesterol: 19.8 mg
• Sodium: 514.2 mg
• Total Carbs: 67.1 g
• Dietary Fiber: 10.8 g
• Protein: 15.5 g

Vegetarian Enchilladas is Mexican cuisine.

The dietary needs meet for Vegetarian Enchilladas is Vegetarian