Just because you're on a budget doesn't mean that you have to skimp on flavor. These simple refried bean enchiladas are packed with refried beans (which you can make oil-free), tangy black olives, and green salsa, then covered with spicy sauce and baked until warm and bubbly. They're served with a simple side of rice seasoned with cilantro and summer squash.

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Refried Bean Enchiladas [Vegan, Gluten-Free]

Calories

584

Serves

2

Cooking Time

15

Ingredients

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Preparation

  1. Cook rice. After rice is cooked, add 1 teaspoon oil, salt, and chopped cilantro.
  2. Cook yellow squash and zucchini using your method of choice.
  3. Divide 1/2 a can of refried beans between two flour tortillas. Add green salsa and sliced olives to the beans. Roll tortillas and coat with enchilada sauce. Bake 15 minutes at 375°F.
  4. Once enchiladas are cooked top with hot sauce and pico de gallo. Plate with rice and vegetables.

Nutritional Information

Per Serving: Calories: 584 | Carbs: 99 g | Fat: 13 g | Protein: 22 g | Sodium: 1407 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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