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Vegetarian Cabbage Enchiladas

  • Prep 10 min
  • Total 35 min
  • Ingredients 7
  • Servings 4
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Ingredients

8
cabbage leaves (green or Napa)
1
cup cooked quinoa
1 1/2
cup black beans from can, drained and rinsed
1 1/4
cup Cotija cheese, crumbled
1
can (10 oz) Old El Paso™ mild or hot enchilada sauce
1
cup cheddar cheese, grated
Cilantro leaves, finely chopped (optional)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
787.9
% Daily Value
Total Fat
39.3g
60%
Saturated Fat
22.0g
110%
Cholesterol
121.3mg
40%
Sodium
1831.8mg
76%
Total Carbohydrate
65.7g
22%
Dietary Fiber
13.3g
53%
Sugars
4.2g
Protein
43.4g
% Daily Value*:
Vitamin C
18.30%
18%
Calcium
104%
104%
Iron
25.20%
25%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Season the filling with salt and pepper, to your liking. Keep in mind that Cotija cheese has a high sodium content and the enchilada sauce is fully seasoned.

Directions

  • 1 Preheat oven to 375º F.
  • 2 Carefully remove central stem from cabbage leaves.
  • 3 Fill medium- sized pot halfway with water and bring to a boil. Add cabbage leaves and cook for 3-5 minutes or until the leaves are soft and can be shaped. Remove from water and drain.
  • 4 In a medium sized bowl combine quinoa, beans and 1 cup Cotija cheese.
  • 5 Put half of the enchilada sauce to an 8 x 8 baking dish.
  • 6 Add 1/3 of bean mixture to a cooked cabbage leaf. Roll up the leaves and fold the sides. Place in baking dish, folded side down. Repeat process with the remaining cabbage leaves.
  • 7 Top enchiladas with cheddar cheese.
  • 8 Bake for 20 minutes or until the cheese melts and bubbles. Remove from oven and let rest for 5 minutes.
  • 9 Top with remaining Cotija cheese and sprinkle with cilantro. Serve immediately.

These vegetarian enchiladas will surprise you. The first time I made them was one day when my refrigerator was running low on supplies and there was practically nothing to make for dinner. I remember that I used what I had on hand and I was nervous about how it would all turn out. My creation was a total hit and my family loved it. Now I make this recipe very frequently since it’s perfect for those days when we don’t want to eat meat. You can prepare it ahead of time and bake it just before you’re ready to eat. Enjoy!

Rate and Comment

Oriana Romero Oriana Romero
September 20, 2016

These vegetarian enchiladas will surprise you. The first time I made them was one day when my refrigerator was running low on supplies and there was practically nothing to make for dinner. I remember that I used what I had on hand and I was nervous about how it would all turn out. My creation was a total hit and my family loved it. Now I make this recipe very frequently since it’s perfect for those days when we don’t want to eat meat. You can prepare it ahead of time and bake it just before you’re ready to eat. Enjoy!