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    You are in: Home / Recipes / Enchiladas for the Vegetarian Recipe
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    Enchiladas for the Vegetarian

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 22, 2011

      Absolutely scrumptious! I used Paul Newman's Mango Tango salsa which added a bite as well as more sweetness; whatever salsa you choose will dominate the flavor since the recipe calls for so much. Each burrito is quite filling so this really does serve eight and I didn't miss the turkey at all. Something different!

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    • on November 14, 2009

      The consensus was these are very unique. There were four of us and half said four star and half said five. DH like saying he enjoyed the mix of sweet and savory. I thought a little more heat perhaps from a pepper would have been helpful. Made as written making a half recipe using smoked chipotle salsa, and fat free cheese. Thanks for the post.

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    • on June 16, 2009

      I made a few changes to this, and they were really yummy. I didn't use any cranberry sauce at all, and used regular enchilada sauce that I made. Otherwise, I left all the rest the same. My husband loved them, and he usually doesn't like black beans.

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    Nutritional Facts for Enchiladas for the Vegetarian

    Serving Size: 1 (375 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 580.2
     
    Calories from Fat 115
    19%
    Total Fat 12.8 g
    19%
    Saturated Fat 6.0 g
    30%
    Cholesterol 23.4 mg
    7%
    Sodium 1166.5 mg
    48%
    Total Carbohydrate 99.6 g
    33%
    Dietary Fiber 11.0 g
    44%
    Sugars 48.2 g
    193%
    Protein 19.8 g
    39%

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