Low-Fat Vegetarian Enchiladas

I wanted a lower-calorie, lower-fat version of the chicken enchiladas I usually make, so this is what I came up with!

Ready In:
40mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 375 degrees.
  • Mince mushrooms and onion, and mix together with beans, yogurt, cumin, garlic, and 1/4 cup enchilada sauce in a frying pan over medium-high heat until excess moisture boils off and onions are soft.
  • Mix in most of the shredded cheese, reserving a small amount for garnish.
  • Prepare a pan by spraying with Pam and coating the bottom with a little enchilada sauce.
  • Place a scoop of the mixture into each of the 8 tortillas, roll, and place in pan seam side down.
  • Pour the rest of the enchilada sauce evenly over enchiladas.
  • Cover with foil and bake until bubbly. Add reserved cheese and bake until melted.
  • *Optional: add a small can of green chiles or jalapenos if you like more spice.
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RECIPE MADE WITH LOVE BY

@AZ Meg
Contributor
@AZ Meg
Contributor
"I wanted a lower-calorie, lower-fat version of the chicken enchiladas I usually make, so this is what I came up with!"
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  1. AZ Meg
    I wanted a lower-calorie, lower-fat version of the chicken enchiladas I usually make, so this is what I came up with!
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