Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Layered Vegetable Enchiladas Recipe
    Lost? Site Map

    Layered Vegetable Enchiladas

    1/2 Photos of Layered Vegetable Enchiladas

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Meghan at Food.com's Note:

    Adapted from Whole Foods

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      Mix the corn, green pepper, lime juice, 1 1/2 TBSP chili powder and tomatoes; cook over medium-high heat. Simmer the mixture until liquid is almost evaporated, about 10 minutes or more.
    3. 3
      In a bowl, mash the beans with 1/2 TBSP chili powder.
    4. 4
      Lay four tortillas on a lightly sprayed baking pan. Spread the bean mixture on the tortillas, then 1/2 cup of the vegetable mixture and a little cheese. Add another tortilla, about 1/4 cup more of the veggies and any leftover cheese.
    5. 5
      Bake for 15 minutes or until warmed through and browned to your liking.

    Browse Our Top Black Beans Recipes

    Ratings & Reviews:

    • on October 12, 2011

      45

      This was very easy and quite good. I just felt it needed a little salt and pepper. The next day, I served it as leftovers and poured some store-bought salsa over it, for a completely different meal! Made for Fall 2011 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Layered Vegetable Enchiladas

    Serving Size: 1 (430 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 458.0
     
    Calories from Fat 99
    21%
    Total Fat 11.0 g
    16%
    Saturated Fat 5.0 g
    25%
    Cholesterol 27.2 mg
    9%
    Sodium 359.2 mg
    14%
    Total Carbohydrate 72.1 g
    24%
    Dietary Fiber 15.6 g
    62%
    Sugars 9.8 g
    39%
    Protein 25.3 g
    50%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites