No-Bake Vegetarian Enchiladas Recipe

Name: No-bake Vegetarian Enchiladas Recipe
Total time: 120 min
Yield: 4
Cuisine: Mexican

Recipe By Slurrp

No-Bake Vegetarian Enchiladas are a delicious and easy-to-make Mexican-inspired dish. Instead of baking the enchiladas, they are assembled and served cold, making them a perfect option for hot summer days. The filling is made with black beans, corn, bell peppers, onions, and spices, and is wrapped in tortillas. The enchiladas are then topped with a tangy salsa verde and garnished with fresh cilantro and avocado slices.

4.8

17 Rating - Rate

Vegdiet

2hr total

ingredients serves

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Ingredients For No-Bake Vegetarian Enchiladas Recipe

2 can Black Beans, Drained And Rinsed
1 cup Corn Kernels
1 Red Bell Pepper, Diced
0.5 Ed Onion, Diced
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
0.5 teaspoon Salt
1 Juice Lime
8 Small Flour Tortillas
1 cup Salsa Verde
as per your need Fresh Cilantro, For Garnish
as needed Avocado Slices, For Garnish

Directions : No-Bake Vegetarian Enchiladas Recipe

Cooking Directions

STEP 1.In a large bowl, combine the black beans, corn, bell peppers, onions, cumin, chili powder, salt, and lime juice.
STEP 2.Mix well to combine all the ingredients.
STEP 3.Spread a spoonful of salsa verde on each tortilla.
STEP 4.Place a scoop of the black bean mixture on top of the salsa verde.
STEP 5.Roll up the tortilla tightly and place it seam-side down on a serving platter.
STEP 6.Repeat with the remaining tortillas and filling.
STEP 7.Drizzle the enchiladas with more salsa verde and garnish with fresh cilantro and avocado slices.
STEP 8.Serve the enchiladas cold, either as a main course or as an appetizer.

Cooking Tips

You can use store-bought salsa verde or make your own by blending tomatillos, jalapenos, onions, garlic, and cilantro.
Feel free to add shredded cheese or sour cream to the filling for extra creaminess.
These enchiladas can be made ahead of time and stored in the refrigerator for up to 24 hours.

Storage and Serving

Store the enchiladas in an airtight container in the refrigerator for up to 24 hours.
Serve the enchiladas cold, either as a main course or as an appetizer.

Nutrition
value

382

calories per serving

34 g Fat5 g Protein14 g Carbs14 g FiberOther

Current Totals

34 g Fat
5 g Protein
14 g Carbs
14 g Fiber

MacroNutrients

Carbs
14 g
Protein
5 g
Fiber
14 g

Fats

Fat
34 g

Vitamins & Minerals

Calcium
161 mg
Iron
6 mg
Vitamin A
6239 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
102 mcg
Vitamin B12
0 mcg
Vitamin C
52 mg
Vitamin E
6 mg
Copper
0 mcg
Magnesium
118 mg
Manganese
3 mg
Phosphorus
93 mg
Selenium
4 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.