Tuesday June 25th 2019

Meatless Enchilada Bake

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Rating: 3.4/5 (7 votes cast)

Recipe: Meatless Enchilada Bake

Summary: Perfect for Vegetarian’s or Cheese Loving Enchilada Eaters!


  • 1 green pepper, chopped

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 5-6 mushrooms, sliced (1/3 cup)
  • 1 1/2 cups beans (kidney or pinto), cooked or canned
  • 1 1/2 cups diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon cumin seed, ground
  • 6 corn tortillas
  • 2 ounces Monterey Jack or farmer’s cheese, grated
  • 1/2 cup ricotta cheese, part skim
  • 1/4 cup nonfat yogurt


  1. Saute onion, garlic, mushrooms, and pepper over medium heat until onion is translucent.
  2. Add beans, tomato, chili powder and cumin.
  3. Simmer gently for about 30 minutes.
  4. Mean-while mix ricotta and yogurt together in a small bowl and set aside.
  5. Soften tortillas by steaming in the oven or microwave. (or dip in hot stock to soften)
  6. On each tortilla place 11/2 teaspoons grated cheese, 2 tablespoons yogurt mixture, and 2 tablespoons bean mixture.
  7. Roll tortilla around mixture and place in a nonstick baking dish seam side down.
  8. Repeat procedure with remaining tortillas.
  9. Top tortillas with remaining bean mixture and cheese.
  10. Bake uncovered at 350° for 15-20 minutes or until cheese melts.
  11. Top With Olives if Desired
  12. Serve hot.
  13. Servings: 6

Preparation time: 15 minute(s)

Cooking time:

Number of servings (yield): 6

Culinary tradition: Mexican

Meatless Enchilada Bake, 3.4 out of 5 based on 7 ratings
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