Nutritional Info

Nutrition Facts

Serving Size 1 (466g)

Calories 1311
Calories from Fat 614 (47%)
Amount Per Serving %DIV
Total Fat 68.3g 105%
Saturated Fat 25.9g 130%
Monounsaturated Fat 28.9g
Polyunsaturated Fat 13.5g
Trans Fat 0.0g
Cholesterol 146.8mg 49%
Sodium 3324.9mg 145%
Potassium 1241.8mg 26%
Total Carbohydrate 125.6g 42%
Dietary Fiber 9.6g 38%
Sugars 3.3g
Protein 46g 92%

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Recipe Description
These enchiladas taste great served up with a dollop of nondairy sour cream, a few slices of ripe avocado, and a sprinkling of fresh cilantro leaves, If jalapenos are a bit too spicy for you, but you'd still like to add a little heat try sprinkling on diced fire-roasted chiles instead
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
20   jarred nacho style jalapeno chiles (optional)
2 Ounce(oz)  black olives, sliced or diced
2 Cup(c)  enchilada sauce
12 Ounce(oz)  nondairy cheese, grated or chopped, divided
1 Pound(lb)  refried beans
12   corn tortillas
1/4 Teaspoon(t)  ground black pepper
1/4 Teaspoon(t)  dried oregano
1/4 Teaspoon(t)  ground cumin
1 Tablespoon(T)  minced garlic
2 Cup(c)  diced yellow onion
1   red bell pepper, cored, seeded and diced
8 Ounce(oz)  crimini mushrooms, sliced
2 Tablespoon(T)  extra virgin olive oil


Preheat the oven to 350°F

Coat a 9 x l3-inch (23 x 33-cm) baking dish with nonstick spray.

In a frying pan or cast-iron skillet, heat the olive oil over medium-high heat, Add the mushrooms, bell pepper, onion, and garlic. Saute for 10 to 12 minutes. Stir in the cumin, oregano, and black pepper.

Remove from the heat and set aside.

To the center of a tortilla add about 3 tablespoons  beans, 1/4 cup of the veggie mixture, and 1/2 ounce  of the cheese.

Roll up the tortilla and place seam side down in the baking dish. Repeat with the remaining tortillas, Spread the enchilada sauce evenly over the top of the rolled-up enchiladas.

Sprinkle the remaining cheese evenly over the sauce.

Sprinkle the olives over the cheese. Sprinkle the jalapenos, if using, over the olives.
Bake for 30 minutes, or until bubbly and cooked through.

Additional notes

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