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Vegetarian Enchiladas

Vegetarian Enchiladas

Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas.



  1. Heat oven to 375 degrees F. Spray a 13 x 9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside.
  2. Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
  3. Top each tortilla with 1/3 cup bean mixture. Roll up and place seam-side down in baking dish. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
  4. Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.

Prep Time: 15 Min

Total Time: 45 Min

Yield: 6 servings (2 enchiladas each)

Nutrition Information Amount per Serving Calories 354

% Daily Value* Total Fat 13 gram 21% Saturated fat 6 gram 29% Cholesterol 29 mg 10% Sodium 1212 mg 50% Carbohydrate 46 gram 15% Dietary fiber 11 gram 42% Sugars 6 gram Protein 15 gram Vitamin A 103% Vitamin C 3% Calcium 32% Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: ConAgra Foods.


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