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Very Veggie Enchiladas with Avocado Crema

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Total Time (minutes)
90
Difficulty
1
Servings
4
Ingredients
12
Total Prep Time: 25 minutes
Calories Per Serving: 370
Nutrients

Nutrition Facts

Serving Size 360g

Amount per serving
Calories 370 Calories from fat: 80
% Daily Value*
Fat 9 g 14 %
Saturated 1 g 5 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 1120 mg 47 %
Potassium 570 mg 16 %
Carbohydrate 56 g %
Fiber g 19 %
Sugars 10 g
Protein 14 g
Vitamin A 70 %
Vitamin C 35 %
Calcium 8 %
Iron 20 %
Vitamin K 35 %
Thiamin 10 %
Vitamin B6 10 %
Folate 20 %
Phosphorus 15 %
Magnesium 20 %
Zinc 10 %
Manganese 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A vegetarian version of a classic Mexican entree.

Ingredients

  • 1 can (15 oz.) red enchilada sauce
  • 1 can (15 oz.) no added salt black beans, rinsed and drained
  • ½ cup shelled edamame
  • ½ cup DOLE® Shredded Carrot
  • ¼ DOLE Red Bell Pepper, finely chopped
  • 3 DOLE Green Onions, thinly sliced
  • 1/3 cup instant brown rice
  • 4 (8" diameter) whole wheat tortillas
  • 1 ripe avocado
  • Juice from ½ lime
  • Salt
  • ¼ cup cold water
  • Avocado Crema (recipe below)

Directions

  1. Preheat the oven to 350°F. Coat an 8 x 8 baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the dish.
  2. Place 1/3 cup sauce and half the beans in a large bowl. Mash together until a loose paste forms. Add remaining beans, edamame, carrots, bell pepper, green onions, and brown rice. Mix well and divide equally among the tortillas. Roll tortillas and arrange seam-side down baking dish. Cover with remaining sauce.
  3. Bake covered for 45 minutes. Uncover and bake 10 minutes longer. Remove from oven and let dish rest for 10 minutes.

Avocado Crema: Combine 1 avocado, juice from 1/2 a lime, and a generous pinch of salt in the work bowl of a food processor. With the motor running, add 1/4 cup cold water. Serve with the enchiladas instead of sour cream.

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Very Veggie Enchiladas with Avocado Crema A vegetarian version of a classic Mexican entree. Prep Time:25 minutes Cook time: Serves: 4
Nutrition facts: 370 Calories, 9 grams fat
Ingredients: 1 can (15 oz.) red enchilada sauce, 1 can (15 oz.) no added salt black beans, rinsed and drained, ½ cup shelled edamame, ½ cup DOLE® Shredded Carrot, ¼ DOLE Red Bell Pepper, finely chopped, 3 DOLE Green Onions, thinly sliced, 1/3 cup instant brown rice, 4 (8" diameter) whole wheat tortillas, 1 ripe avocado, Juice from ½ lime, Salt, ¼ cup cold water, Avocado Crema (recipe below), Directions:Preheat the oven to 350°F. Coat an 8 x 8 baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the dish.Place 1/3 cup sauce and half the beans in a large bowl. Mash together until a loose paste forms. Add remaining beans, edamame, carrots, bell pepper, green onions, and brown rice. Mix well and divide equally among the tortillas. Roll tortillas and arrange seam-side down baking dish. Cover with remaining sauce.Bake covered for 45 minutes. Uncover and bake 10 minutes longer. Remove from oven and let dish rest for 10 minutes.Avocado Crema: Combine 1 avocado, juice from 1/2 a lime, and a generous pinch of salt in the work bowl of a food processor. With the motor running, add 1/4 cup cold water. Serve with the enchiladas instead of sour cream.