Veggie Chili Enchiladas

Veggie Chili Enchiladas

Makes 2 servings
Homemade vegetarian chili turns into spicy enchiladas with the addition of brown rice and a simple chipotle tomato sauce.
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 1 cup vegetarian chili, such as Quick and Easy Veggie Chili
  • 1 cup cooked brown rice
  • 1 tablespoon nutritional yeast
  • 4 whole wheat tortillas
  • 1 (8-ounce) can no-salt-added tomato sauce (about 3/4 cup)
  • 1/4 teaspoon ground chipotle chili powder
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Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.

Heat a medium saucepot over medium-high heat until hot. Add pepper and onion and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/3 cup water and cook 3 minutes longer or until vegetables are very tender. Stir in chili, cooked rice and nutritional yeast. Place about 3/4 cup of the chili mixture on each tortilla and gently roll up. Place filled tortillas on prepared baking sheet, seam-side down.

In a small bowl, combine tomato sauce and chipotle powder and spoon over enchiladas. Bake 10 minutes or until heated through.
Nutritional Info: 
Per Serving: 480 calories (70 from fat), 7g total fat, 630mg sodium, 88g carbohydrates, (15 g dietary fiber, 9g sugar), 19g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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