Veggie Chili Enchiladas
Makes 2 servings
Time 25 min
Homemade vegetarian chili turns into spicy enchiladas with the addition of brown rice and a simple chipotle tomato sauce.
Special Diets:
Ingredients
- 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 (8.0-ounce) can no-salt-added tomato sauce (about 3/4 cup)
- 1/4 teaspoon ground chipotle chili powder
Method
Preheat the 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, 0g saturated fat, 0mg cholesterol, 630mg sodium, 88g carbohydrates (15g dietary fiber, 9g sugar), 19g protein.
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.
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Ingredients
- 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 (8.0-ounce) can no-salt-added tomato sauce (about 3/4 cup)
- 1/4 teaspoon ground chipotle chili powder