Latin American Mexican Main Dishes Enchilada Recipes QOB Veggie Enchiladas 5.0 (3) 2 Reviews 3 Photos Delicious and filling veggie enchiladas inspired by my dad! His recipe used mole sauce, which I can't buy where I live, so I came up with a tasty alternative. Serve hot with Spanish rice and cilantro garnish. Submitted by J Stewart Updated on August 4, 2022 Save Rate Print Share Close Add Photo 3 Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 (16 ounce) can fat-free refried beans 1 (10 ounce) can red enchilada sauce 1 tablespoon cocoa powder 1 tablespoon molasses cooking spray 2 heads broccoli, chopped 1 white onion, diced 1 red bell pepper, seeded and diced 1 poblano pepper, seeded and diced 1 jalapeno pepper, seeded and diced salt and ground black pepper to taste 2 cups shredded pepperjack cheese, divided 8 whole-wheat tortillas ½ cup shredded reduced-fat Cheddar cheese Directions Preheat oven to 350 degrees F (175 degrees C). Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes. Coat a large non-stick skillet with cooking spray and place over medium-high heat. Cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. Season with salt and black pepper. Spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish. Sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. Fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish. Pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly. Bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, about 5 minutes. I Made It Print Nutrition Facts (per serving) 380 Calories 17g Fat 47g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 380 % Daily Value * Total Fat 17g 21% Saturated Fat 9g 44% Cholesterol 50mg 17% Sodium 775mg 34% Total Carbohydrate 47g 17% Dietary Fiber 9g 30% Total Sugars 5g Protein 19g 38% Vitamin C 99mg 110% Calcium 297mg 23% Iron 3mg 16% Potassium 547mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.