QOB Veggie Enchiladas

QOB Veggie Enchiladas

2

"Delicious and filling veggie enchiladas inspired by my dad! His recipe used mole sauce, which I can't buy where I live, so I came up with a tasty alternative. Serve hot with Spanish rice and cilantro garnish."
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Ingredients

55 m servings 380 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 775 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes.
  3. Coat a large non-stick skillet with cooking spray and place over medium-high heat. Cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. Season with salt and black pepper.
  4. Spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish.
  5. Sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. Fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish.
  6. Pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly.
  7. Bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, about 5 minutes.

Reviews

2

I really liked this..Minor things I'd change next time, but those are more personal preference than any issue with the recipe. I'd add more salt and pepper to the veggies as by the time everyth...

Really good! I used homemade enchilada sauce, and I threw in a tiny bit of cilantro and green onions for fun, but I think even without those additions they would've tasted great!