Vegetarian

Vegetarian Enchilada Back takes 10 minutes to prepare.

Vegetarian Enchilada Back takes 30 minutes to cook.

Vegetarian Enchilada Back makes 1 servings.

The ingredients for Vegetarian Enchilada Back are:

1 serving kroger brand flour tortillas ss 1 tortilla 50 gs (by LUNA0014)
1.75 serving Corn, sweet, whole kernel, Libby's (by MJHILLMAN06)
0.375 cup Black Beans - canned - Kroger
1.125 serving Kroger Enchilada Sauce Red - 10 oz can 4.5 servings (by KARING5)
0.437 cup rosarita refried beans, vegetarian
0.25 cup Cheddar Cheese, Kroger shredded Sharp Cheddar
4 serving Cherry Tomatoes, Fresh, 1 Tomato
1 tbsp Sour Cream

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Here is how you make Vegetarian Enchilada Back:

Preheat oven to 350 degreesPlace 1 flour tortilla in each container, should be 4, place one quarter of a can of refried beans, black beans, enchilada sauce, and 1/2 of a can of sweet whole kernel corn in each shell. I like to spread the refried beans along the bottom of the shell, then layer black beans, corn, enchilada sauce, cheese, and quartered tomatoes. Bake covered for 15-20 mins. Then uncovered for 15 mins. Top with sour cream. Serving Size: makes one meal (including some leftovers for salad toppings!)Number of Servings: 1Recipe submitted by SparkPeople user LIND010.

The nutritional information for Vegetarian Enchilada Back is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 653.2

• Total Fat: 21.5 g
• Cholesterol: 35.3 mg
• Sodium: 1,770.8 mg
• Total Carbs: 92.2 g
• Dietary Fiber: 15.1 g
• Protein: 26.0 g