A veggie filled twist on enchiladas.
Olive oil | 1 Teaspoon | |
Zucchini | 1 , chopped | |
Carrot | 1 , grated | |
Serrano pepper | 1/2 , minced (((ribs and seeds removed))) | |
Salt | 1/2 Teaspoon | |
Pepper | 1/4 Teaspoon | |
Cumin | 1/4 Teaspoon | |
Ginger | 1/4 Teaspoon | |
Chili powder | 1 Teaspoon | |
Garlic cloves | 3 , minced | |
Black beans | 1 Cup (16 tbs) | |
Cranberry and kidney beans mixture | 1 Cup (16 tbs) | |
Cooked brown rice | 1 1/2 Cup (24 tbs) | |
Corn | 1/2 Cup (8 tbs) (((frozen is fine))) | |
For the sauce | ||
Tomato sauce | 2 Cup (32 tbs) | |
Vegetable stock | 1 Cup (16 tbs) | |
Salt | To Taste | |
Pepper | To Taste | |
For assembling | ||
Tortillas | 8 | |
Pepper jack cheese | 1 1/2 Cup (24 tbs) , grated | |
Salsa | To Taste (((for serving))) | |
Greek yogurt | To Taste (((for serving))) | |
Chopped tomato | To Taste (((for serving))) |
GETTING READY
1.Pre-heat the oven to 350F.
MAKING
2.Heat a skillet and add olive oil. When oil is hot, add zucchini through chili powder (in filling section). Cook for 5 minutes, stirring occasionally, over medium-low heat.
3.Add rice, beans, garlic, and corn. Cook for 5-10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
4.Whisk sauce ingredients together. Taste and adjust seasoning if needed. Pour about 1/2 into the bottom of a large greased ovenproof dish.
5.Divide filling between tortillas. Tuck ends in and roll up. Place seam side down in sauce.
6.Top with remaining sauce (or enough sauce to partially cover), and sprinkle with cheese.
7.Bake uncovered for 20-30 minutes, or until cheese and sauce are bubbly.
SERVING
8.Serve topped with yogurt, salsa, and tomatoes.
Serving size
Calories 610Calories from Fat 123
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 779 mg32.46%
Total Carbohydrates 91 g30.3%
Dietary Fiber 17 g68%
Sugars 8 g
Protein 30 g60%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet