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Publix Aprons Recipes

Vegetarian Enchilada Bake With Black Bean Sauté

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare enchiladas and begin to bake: 20 minutes
  • After 10 minutes of baking time, prepare beans; then uncover enchiladas and finish baking: 15 minutes

  • Vegetarian Enchilada Bake With Black Bean Sauté

    Vegetarian Enchilada Bake

    Ingredients
    one 10-ounce box frozen veggie patties
    one package taco seasoning mix (reserve 1 teaspoon)
    1/4 cup frozen onions
    1 tablespoon frozen diced green peppers
    vegetable cooking spray
    8 flour tortillas
    one 10-ounce can enchilada sauce
    one 8-ounce package Veggie Shreds (reserve 1/4 cup for black beans)
    aluminum foil

    Steps
    1. Preheat oven to 375°F.
    2. Crumble veggie patties into mixing bowl; add taco seasoning mix (reserving 1 teaspoon for topping), onion and pepper, mixing until blended. If mixture is still frozen, thaw on defrost setting in microwave for 5 minutes.
    3. Spray baking dish with vegetable cooking spray.
    4. Lay tortilla shell flat on work surface; place approximately 1/4 cup of veggie patties mix and 2 tablespoons veggie shreds on one side of the shell. Starting with side of shell topped with veggie mixture, roll tortilla shell tightly over mixture and place seam-side down into baking dish. Repeat with remaining shells.
    5. Pour enchilada sauce over top, covering entire dish. If some of the tortillas do not get covered, spread with a spoon.
    6. Sprinkle remainder of veggie shreds (reserving 1/4 cup for black beans) and reserved taco seasoning over top.
    7. Cover with aluminum foil and bake for 15 minutes covered. Remove foil and bake for additional 5 minutes.
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    Black Bean Sauté

    Ingredients
    vegetable cooking spray
    one 14 1/2-ounce can seasoned black beans
    1/4 cup picante sauce
    1/4 cup Veggie Shreds (reserved from enchiladas)

    Steps
    1. Preheat sauté pan on medium-low for 1-2 minutes.
    2. Spray pan with vegetable cooking spray.
    3. Drain beans; add beans to sauté pan. Using potato masher, mash beans until a slightly lumpy paste has formed.
    4. Add picante sauce and stir to mix. Cook for 2-3 minutes.
    5. Top with veggie shreds; cover. Allow cheese to melt for 1-2 minutes.
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    Nutritional Information

    Calories (kcal) 881; Total Fat (g) 17; Saturated Fat (g) 2; Cholesterol (mg) 15; Carbohydrate (g) 135; Dietary Fiber (g) 23; Protein (g) 36; Sodium (mg) 2245; Potassium (mg) 1667; Calcium (mg) 596; Iron (mg) 10

    Daily Values: Vitamin A 72%; Vitamin C 22%; Calcium 60%; Iron 55%
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    Shopping List

    Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

    The icon will change to Currently on My Grocery List to indicate that it has been added.

    ADD ALL 15 ITEMS TO LIST

    Dairy
    Add to your grocery list 8 flour tortillas

    Dry Grocery
    Add to your grocery list aluminum foil
    Add to your grocery list 1 (10-oz) can enchilada sauce
    Add to your grocery list 1/4 cup picante sauce
    Add to your grocery list 1 (14 1/2-oz) can seasoned black beans
    Add to your grocery list 1 (1.25-oz) package taco seasoning mix
    Add to your grocery list vegetable cooking spray

    Frozen
    Add to your grocery list 1 tbsp diced green peppers
    Add to your grocery list 1/4 cup diced onions
    Add to your grocery list 1 (10-oz) box veggie patties

    Produce
    Add to your grocery list 1 (8-oz) package Veggie Shreds

    Suggested Items
    Add to your grocery list black olives
    Add to your grocery list organic cookies
    Add to your grocery list lettuce
    Add to your grocery list tomato

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    Utensils & Cookware

    • mixing bowl
    • measuring utensils
    • 9x13-inch baking dish
    • large sauté pan with lid
    • potato masher
    • cooking spoons
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    Aprons Advice

    Cheese-lovers may substitute Monterey Jack or Cheddar cheese for a change of pace.
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    Recipe Version vege0006