Enchiladas Verdes -V B+ Recipe

Looking for an easy Enchiladas Verdes -V B+ recipe? Learn how to make Enchiladas Verdes -V B+ using healthy ingredients.


Submitted by amydrummond

Makes 12 servings



http://www.ivu.org/recipes/mexican2/enchiladas.html

Recipe Ingredients for Enchiladas Verdes -V B+

3 cloves garlic, crushed
2 tablespoons vegetable oil
1 tablespoon dried oregano, preferably Mexican
2 tablespoons ground cayenne pepper
2 tablespoons unbleached flour
6 ounce tomato paste
3 cups water
1 teaspoon salt
1 tablespoon apple cider vinegar
1 medium red onion, diced
3 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 cup chopped canned or frozen mild green chile peppers
2 1/2 cups cooked pinto beans
12 whole wheat tortillas

Recipe Directions for Enchiladas Verdes -V B+

  1. These vegan enchiladas are always popular at a party.

  2. The tortillas can be filled and the sauce prepared ahead of time.

  3. For the filling, I use preroasted and peeled Bueno green chile peppers, which can be found in the freezer sections of supermarkets in the Southwest.

  4. If fresh or frozen green chile peppers are not available, substitute canned green chile peppers.

  5. Sauce:

  6. 3 cloves garlic, crushed

  7. 2 tablespoons vegetable oil

  8. 1 tablespoon dried oregano, preferably Mexican

  9. 2 tablespoons ground cayenne pepper

  10. 2 tablespoons unbleached flour

  11. 1 (6-ounce) can tomato paste

  12. 3 cups water

  13. 1 teaspoon salt

  14. 1 tablespoon apple cider vinegar

  15. Filling:

  16. 1 medium red onion, diced

  17. 3 to 5 cloves garlic, minced

  18. 2 tablespoons vegetable oil

  19. 1 teaspoon ground cumin

  20. 1 cup chopped canned or frozen mild green chile peppers

  21. 2-1/2 cups cooked pinto beans

  22. 12 (10-inch) flour tortillas

  23. To make the sauce:

  24. Saute the garlic in the oil for 3 to 5 minutes in a saucepan.

  25. Add the oregano and cayenne and cook another 3 minutes.

  26. Add the flour and stir until all the oil is absorbed.

  27. Add the tomato paste and water slowly, stirring constantly, and cook over low heat until thick.

  28. Add the salt and vinegar.

  29. To make the filling: Saute the onion and garlic in the oil for 5 minutes or until soft.

  30. Add the cumin, green chiles, and pinto beans and cook over medium heat, mashing with a potato masher, about 5 minutes or until the consistency of a thick paste.

  31. Preheat the oven to 350 degrees.

  32. Spoon about 1/2 cup filling onto each tortilla, roll up, and place in a greased baking pan.

  33. Pour a cups sauce over the enchiladas and bake for 15 to 20 minutes or until bubbling.

  34. Heat the remaining sauce and serve with the enchiladas.

Categories

Beans, Main Dish, Mexican, Bake, Saute, Simmer, Vegetarian

Nutrition Facts
Serving Size 187.1g
Amount Per Serving
Calories
261
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
514mg
21%
Potassium
370mg
11%
Total Carbohydrates
37.8g
13%
Dietary Fiber
6.6g
26%
Sugars
3.7g
Protein
8.4g
Vitamin A 14% Vitamin C 22%
Calcium 4% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • No cholesterol
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