Homemade vegetarian chili turns into spicy enchiladas with the addition of brown rice and a simple chipotle tomato sauce.
Special Diets:
Ingredients
Method
Preheat the oven to 375°F.
Heat a medium saucepot over medium-high heat until hot.
Add pepper and onion and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan.
Stir in 1/3 cup water and cook 3 minutes longer or until vegetables are very tender.
Stir in chili, cooked rice and nutritional yeast.
Place about 3/4 cup of the chili mixture on each tortilla and gently roll up.
Place filled tortillas on prepared baking sheet, seam-side down.
In a small bowl, combine tomato sauce and chipotle powder and spoon over enchiladas.
Bake 10 minutes or until heated through.
Nutritional Info
Serving Size
Calories
480
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.