Cheesy Vegetarian Enchiladas

Tortillas stuffed with vegetables are smothered with enchilada sauce and cheese in this cheesy vegetarian casserole perfect for a weeknight.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 31 mins
• Total Time: 1 hr 56 mins
• Calories: 514 Calories

Ingredients

• 4 cups water
• 1 onion, diced
• 10 (8 inch) flour tortillas
• 2 (10 ounce) cans enchilada sauce
• 2 cups uncooked brown rice
• 1 cup green beans
• 2 cups fresh spinach
• 1 tablespoon olive oil, or to taste
• 1 (8 ounce) package shredded Mexican cheese blend
• ½ cup diced mushrooms
• 2 (15 ounce) cans fat-free refried beans
• ½ teaspoon paprika, or to taste
• 2 teaspoons chili powder, or to taste
• 2 bell peppers, diced

Recipe Instructions

Step 1

Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

Step 2

Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, spinach, green beans, and mushrooms; cook and stir until soft, about 8 minutes. Season with chili powder and paprika.

Step 3

Spoon refried beans into a microwave-safe container. Cover and microwave until hot, about 3 minutes.

Step 4

Preheat oven to 350 degrees F (175 degrees C). Grease a large baking pan.

Step 5

Divide brown rice, bell pepper mixture, and refried beans evenly among tortillas. Roll up tortillas to enclose filling; arrange seam-side down in the baking pan.

Step 6

Pour enchilada sauce over rolled tortillas. Sprinkle Mexican cheese on top.

Step 7

Bake in the preheated oven until cheese is melted, about 30 minutes. Let cool for 5 minutes before serving.