Layered Vegetable Enchiladas

Status: Shared with public
Prep Time: 30 minutes
Cook Time:
Servings: 4
Serving Size:
Degree of Difficulty: Medium
Meal: Dinner
Course: Entree
Additional Information: Vegetarian
This recipe easily doubles to serve a crowd. Better yet, it reheats perfectly in the oven, so you won't be disappointed if you happen to have leftovers on hand.
Cuisine Types: Comfort Food, Mexican
Sponsored By:


  • 3/4 cup Low Moisture Part Skim Mozzarella Shredded Cheese
  • 8 tortilla, medium 6" Corn Tortillas (Without Added Salt)
  • 8 ounce Mustard Greens (Frozen, Unprepared)
  • 14.5 ounce Diced Tomatoes (No Salt Added)
  • 4 tablespoon Cilantro - Fresh
  • 1 can drained solids Pinto Beans (Canned, Drained Solids)
  • 4 1/2 teaspoon Chili Powder
  • 3 tablespoon Lime Juice - Fresh
  • 1 cup, sliced Red Bell Pepper, Raw
  • 2 cup Frozen Kernel Corn

Cooking Instructions

Preheat the oven to 400ºF. In a large pot, combine corn, bell peppers, 2 tablespoons of the lime juice, 1 tablespoon of the chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes. Meanwhile, in a large bowl, mash beans with 2 tablespoons of the cilantro, and remaining 1 1/2 teaspoons chili powder and 1 tablespoon lime juice. Arrange four tortillas on a large parchment paper-lined baking sheet. Spread bean mixture evenly on tortillas. Top each with about 1/2 cup of the vegetable mixture and some cheese. Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes. Transfer to plates, garnish with remaining cilantro and lime wedges and serve.

Nutrition Facts
Serving Size ( 408 g )
Amount Per Serving:
Calories 362.47 Calories from Fat 60.0
% Daily Value *
Total Fat 7.09 g 11%
Saturated Fat 3.0 g
Polyunsaturated Fat 1.06 g
0 g
Monounsaturated Fat 0.61 g
0 g
Trans Fat 0.0 g
0 g
Cholesterol 11.25 mg 4%
Sodium 409.33 mg 17%
Potassium 696.29 mg 20%
Total Carbohydrate 60.4 g 20%
Dietary Fiber 13.95 g
Sugars 8.81 g
0 g
Protein 17.52 g 35%
Vitamin A 4589.8 IU • Vitamin C 47.02 mg
Calcium 211.21 mg • Iron 3.08 mg
Phosphorus 267.39 mg

* The Percent Daily Values are based on a 2,000 calorie diet.

This symbol indicates that there is missing data for this nutrient based on what the manufacturer or USDA reports.