Easy Homemade Veggie Enchiladas

Easy Homemade Veggie Enchiladas

Endlessly flexible veggie enchiladas. The filling is made with a combination of veggies and beans. The recipe calls for pinto beans, but most cooked or canned beans will work as a substitute (this includes lentils). For the vegetables, use what you have on hand. If you plan to add a heartier vegetable (like sweet potato), consider roasting it first before adding to the filling.

A 13×9-inch baking dish will fit 12 enchiladas (made with 6-inch tortillas) when they are lined up in two rows, 6 enchiladas per row. Or you will be able to fit 9 to 10 when lined up in one row down the middle of the dish.

Makes 12 enchiladas

You Will Need

Directions

Adam and Joanne's Tips

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NUTRITION PER SERVING: Serving Size 1 enchilada (1 of 12) / Calories 193 / Total Fat 10.1g / Saturated Fat 3.5g / Cholesterol 12.6mg / Sodium 303.5mg / Carbohydrate 20.2g / Dietary Fiber 2.3g / Total Sugars 2.5g / Protein 7.5g
AUTHOR:
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/46425/veggie-enchiladas/