Vegetarian

Layered Vegetable Enchilada takes several minutes to prepare.

Layered Vegetable Enchilada takes several minutes to cook.

Layered Vegetable Enchilada makes 4 servings.

The ingredients for Layered Vegetable Enchilada are:

2 c frozen corn, thawed
1 bell pepper, cut in thin strips
3 tbsp lime juice, plus lime wedges for serving
1 1/2 tbsp chili powder
1 (15oz) can no-salt black beans, rinsed and drained
4 tbsp chopped cilantro
1 (15oz) can diced tomatoes
8 oz frozen leafy greens, thawed
8 corn tortillas
1 c shredded cheddar monterey jack cheese

Here is how you make Layered Vegetable Enchilada:

Preheat to 400In large pot, combine corn, pepper, 2 tbsp lime juice, 1 tbsp chili powder, tomatoes and greens. Cook over medium heat until liquid almost evaporated, about 10 min. Meanwhile, in large bowl, mash beans w 2 tbsp cilantro and remaining chili powder and lime juice. Arrange 4 tortillas on large parchment lined baking pan. Spread bean mixture evenuly on tortillas. Top each w 1/2 c veggie mix and some cheese. Top w remaining tortillas, veggies and cheese. Bake until heated thru and cheese is melted, about 15 minutes. Transfer to plates, garnish w cilantro and lime wedges. Number of Servings: 4Recipe submitted by SparkPeople user SUSAN1019.

The nutritional information for Layered Vegetable Enchilada is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 419.4

• Total Fat: 12.3 g
• Cholesterol: 0.0 mg
• Sodium: 304.6 mg
• Total Carbs: 62.5 g
• Dietary Fiber: 13.2 g
• Protein: 22.4 g