Low Fat Vegetarian Enchiladas

Total Time
Prep 35 mins
Cook 25 mins

A vegetarian, low fat meal that that is creamy and cravable.

Ingredients Nutrition


  1. Sauté garlic and one onion in a non-stick pan until soft.
  2. Add ground burger, taco seasoning, and water. Cook thru and remove from pan for later use.
  3. Saute second onion in pan until soft.
  4. Add beans, tomatoes, enchilada sauce, cumin, chili powder, bring to boil then simmer for 15 minutes, or to desired consistency.
  5. Stir in sour cream, remove from heat.
  6. Divide meat mixture among the 6 tortillas and roll up.
  7. Place rolled tortillas in ungreased, 12x8 casserole dish.
  8. Pour bean sauce evenly over tortillas.
  9. Top with green onions, then cheese.
  10. Bake at 400°F for 15 minutes.
Most Helpful

This is the best enchiladas I have ever had in my whole life. Since becoming a vegetarian a few years ago i haven't had any enchiladas since this recipe and it was fabulous. I even made it for my meat eating friends and they couldn't believe that there was no meat in it. IT IS FABULOUS and now it is a regular on the menu. THANKS!!!!!!

hugs7_kisses51 July 30, 2010

OMG. This was so delicious. I ate it for dinner two nights and took it for lunch. I couldn't stop eating it until I finished off:-).

expolwom November 28, 2008

I'm sorry that I didn't get a picture of this before we licked the pan clean! I was a bit sceptical of "non-fat" sour cream. In the past when I wanted that flavor I've used plain yogurt, but wanted to follow the recipe as closely as written as I could for the first time. Very nice. My favorite part was the sauce, but vegetarian daughter was just thrilled with the whole enchilada! I wouldn't change a thing about this, thanks, Meghan. (oh, I did use the "petite dice" diced tomatoes, some of the regular dice tomatoes seem to be huge )

Chef Edlear October 12, 2008