vegetarian enchilada


Yields 1 Serving(s)
Papetti's® Easy Eggs® Liquid Whole Eggs #91200 1/4 cup(s)
refried black beans 2 Tbs.
cooked brown rice 1/4 cup(s)
mushrooms, sautéed 1 oz.
flour tortilla, 8-10'', warmed 1
low-fat Cheddar cheese, shredded, divided 1 oz.
fresh cilantro to taste
quick tips
  • For a heartier version, add cooked chorizo
  • For a lighter version, use Papetti’s® Easy Eggs® Liquid Egg Whites #91820


  • 1.Preheat oven to 350°F.
  • 2.Lay tortilla on flat surface. Spread refried beans in center.
  • 3.Layer scrambled eggs over beans.
  • 4.Add brown rice and sautéed mushrooms.
  • 5.Sprinkle cilantro leaves over mushrooms. Sprinkle half of cheese on top.
  • 6.Tuck sides of tortilla over filling and roll forward to close. Place seam side down on greased pan.
  • 7.Top with sauce to cover entire enchilada.
  • 8.Sprinkle with remaining cheese.
  • 9.Place pan in hot oven. Bake 10 minutes, or heated through. Remove from oven and serve hot.

Nutrition Facts

  • Serving Size (g)
  • Servings Per Container 138
  • Amount Per Serving
  • Calories 190 Calories from Fat 50
  • % Daily Value*
  • Total Fat 6g 9%
    • Saturated Fat 2g 10%
    • Trans Fat 0g
  • Cholesterol 105mg 35%
  • Sodium 460mg 19%
  • Total Carbohydrate 22g 7%
    • Dietary Fiber 2g 8%
    • Sugars 3g
  • Protein 11g
Vitamin A 6% Vitamin C 6%
Calcium 15% Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4