Saucy Enchiladas

Prep: 8 1/2 minutes; Cook: 15 minutes. For the meat-lovers at your table, you can use 1/2 pound ground round, cooked and crumbled, instead of the burger crumbles.

Yield: 4 servings (serving size: 1 enchilada)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 28%
  • Fat: 9.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 15.4g
  • Carbohydrate: 38.1g
  • Fiber: 3.2g
  • Cholesterol: 10mg
  • Iron: 2.9mg
  • Sodium: 897mg
  • Calcium: 254mg


  • 3/4 cup fat-free refried beans
  • 1 tablespoon 40%-reduced-sodium taco seasoning
  • 4 (8-inch) flour tortillas
  • 1 cup frozen burger-style vegetable crumbles (such as Boca Burger)
  • 3/4 cup enchilada sauce
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese


  1. Preheat oven to 400°.
  2. Combine beans and taco seasoning in a small bowl. Spread each tortilla with 3 tablespoons bean mixture, leaving a 3/4-inch border around edges. Sprinkle vegetable crumbles down center of each tortilla; roll up tortillas. Arrange, seam sides down, in an 8-inch-square baking dish. Pour enchilada sauce over tortillas; sprinkle with cheese.
  3. Bake at 400º for 15 minutes or just until sides are bubbly.
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