Recipe By J. Stewart
Published Feb 1st
Prep 20m Cook 35m Additional - Ready In 55m
Servings 8 servings Calories 379.9

Delicious and filling veggie enchiladas inspired by my dad! His recipe used mole sauce, which I can’t buy where I live, so I came up with a tasty alternative. Serve hot with Spanish rice and cilantro garnish.

Recipe Ingredients

  • 1 (16 ounce) can fat-free refried beans
  • 1 (10 ounce) can red enchilada sauce
  • 1 tablespoon cocoa powder
  • 1 tablespoon molasses
  • cooking spray
  • 2 heads broccoli, chopped
  • 1 white onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 poblano pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced
  • salt and ground black pepper to taste
  • 2 cups shredded pepperjack cheese, divided
  • 8 whole-wheat tortillas
  • ½ cup shredded reduced-fat Cheddar cheese

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes.
  3. 3 Coat a large non-stick skillet with cooking spray and place over medium-high heat. Cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. Season with salt and black pepper.
  4. 4 Spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish.
  5. 5 Sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. Fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish.
  6. 6 Pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly.
  7. 7 Bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, about 5 minutes.

Nutrition Facts

  • Calories 379.9
  • Carbohydrate 47.3 g
  • Cholesterol 49.9 mg
  • Fat 16.7 g
  • Fiber 8.5 g
  • Protein 18.8 g
  • Saturated Fat 8.7 g
  • Sodium 774.8 mg
  • Sugar 4.6 g


  1. I really liked this..Minor things I'd change next time but those are more personal preference than any issue with the recipe. I'd add more salt and pepper to the veggies as by the time everything had baked it needed more. Also. a little more heat.. perhaps I got a mild jalapeno? I used a Mexican - Read more ...
  2. Really good! I used homemade enchilada sauce and I threw in a tiny bit of cilantro and green onions for fun but I think even without those additions they would've tasted great!

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