dinner recipe · #04265
Vegan Cheddar Chili Lima Bean Zucchini Enchiladas
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 62 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 9
Prep25 min
Cook32 min
Inactive5 min
Total62 min
Ingredients
- 12 tortillaCorn Tortilla
- 16 ozSalsa
- ½ cupVegetable Broth
- 1 tbspOlive Oil
- 12 ozCanned Lima Beans
- 8 ozZucchini
- 5 ozVegan Cheddar
- 1 tbspChili Powder
- ½ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 375°F (191°C). Prepare the Canned Lima Beans, Zucchini, draining and rinsing any canned ingredient, and stir them with the Vegan Cheddar, Chili Powder, Vegetable Broth, and Table Salt.
- Brush the Corn Tortilla with the Olive Oil and warm them briefly until flexible. Spread half of the Salsa in a baking dish, divide the filling among the tortillas, roll them, and arrange them seam-side down.
- Spoon the remaining Salsa over the enchiladas and bake for about 27 minutes until the filling is hot and the edges of the Corn Tortilla are lightly crisp. Rest for 5 minutes before serving.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 11.9 g
- Carbohydrates
- 39.7 g
- Fat
- 7.5 g
- Fiber
- 8.1 g
- Sodium
- 1,350.2 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.