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Vegetarian Enchiladas

Active Time: 45 Minutes

Total Time: 45 Minutes

Serves: 6


Vegetarian Enchiladas


  • Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside. Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
  • 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.
  • Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.


Serving Size: 6 servings (2 enchiladas each)
  • Calories 354kcal -
  • Total Fat 13g -
  • Saturated Fat 6g -
  • Cholesterol 29mg -
  • Sodium 1212mg -
  • Carbohydrates 46g -
  • Fiber 11g -
  • Protein 15g -