No-Bake Vegetarian Enchiladas Recipe

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 -
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2hr total
2hr total
No-Bake Vegetarian Enchiladas
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ingredients serve

Ingredients for No-Bake Vegetarian Enchiladas Recipe

  • 1/2 can Black Beans, Drained And Rinsed
  • 1/4 cup Corn Kernels
  • 1/4 Red Bell Pepper, Diced
  • 0.13 Ed Onion, Diced
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Chili Powder
  • 0.13 teaspoon Salt
  • 1/4 Juice Lime
  • 2 Small Flour Tortillas
  • 1/4 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

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

MacroNutrients

  • Carbs
    14g
  • Protein
    5g
  • Fiber
    14g

Fats

  • Fat
    34g

Vitamins & Minerals

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