Easy Vegetable Enchiladas
Introduction
Though we loaded up on the veggies, we didn't skip on the good stuff!
Ingredients
12 6-inch corn tortillas
3 cups black beans, drained and rinsed
2 cups shredded sweet potatoes
1/2 t olive oil
1 medium onion, chopped
3 cloves garlic, chopped
4 cups fresh spinach
1 T cumin
1 T chili powder
1 T paprika
1 cup salsa
1/2 cup lowfat sour cream
1 cup shredded light cheddar cheese, divided
salt and pepper to taste
3 cups black beans, drained and rinsed
2 cups shredded sweet potatoes
1/2 t olive oil
1 medium onion, chopped
3 cloves garlic, chopped
4 cups fresh spinach
1 T cumin
1 T chili powder
1 T paprika
1 cup salsa
1/2 cup lowfat sour cream
1 cup shredded light cheddar cheese, divided
salt and pepper to taste
Directions
Preheat oven to 375 degrees Fahrenheit.
In a skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes, half the cheese and black beans and stir to combine. (You can add a pinch of salt here. I didn't.)
Spray a rectangular casserole pan with nonstick cooking spray. Place about 1/2 cup of vegetables on half of each tortilla, then place in casserole dish and fold the top over. Mix salsa and sour cream, then pour over the enchiladas, then sprinkle on the cheese.
Bake for 25 minutes covered, then remove lid for remaining 5 minutes to allow cheese to fully melt.
In a skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes, half the cheese and black beans and stir to combine. (You can add a pinch of salt here. I didn't.)
Spray a rectangular casserole pan with nonstick cooking spray. Place about 1/2 cup of vegetables on half of each tortilla, then place in casserole dish and fold the top over. Mix salsa and sour cream, then pour over the enchiladas, then sprinkle on the cheese.
Bake for 25 minutes covered, then remove lid for remaining 5 minutes to allow cheese to fully melt.
Number of Servings: 6
Related Recipes
-
Creamed Onions
-
No Flour Peanut Butter Cookies (Gluten-free)
-
Eggplant Napoleon
-
Low-Fat Roasted Red Pepper Hummus
-
Garden Harvest Vegetable Soup
-
Susie's Honey Maple Cookies
-
Carrot-Cranberry Salad
-
Summer Salad with Peaches and Goat Cheese
-
Chewy Molasses Ginger Cookies
-
Arugula + Mozzarella Salad With Eggplant Caponata