Healthy Vegetarian Enchiladas
- 10 small corn tortillas (70 calories each)
- 2 15-ounce cans tomato sauce
- 1 15-ounce can fire-roasted diced tomatoes with chiles
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2-1 tsp garlic powder
- dash cayenne pepper (optional)
- 1 cup vegetable broth
- 10 oz frozen bell pepper mix
- 10 oz frozen yellow corn mix (optional)
- 1 cup reduced-fat Mexican cheese blend
- 1 15-ounce can refried black beans
- 1 Tbs taco seasoning
- Preheat oven to 350°. Combine frozen bell peppers and frozen corn in a non-stick skillet and sauté (with no oil) on medium heat. Add a healthy serving of taco seasoning to taste. Cook for 10-15 minutes until the peppers are heated through.
- Heat the tomato sauce, diced tomatoes with chiles, cumin, oregano, and garlic powder in a large pot. Add a dash of cayenne if you like things spicy. Once heated through, blend with an immersion blender, and add broth until the sauce is the consistency you like. (For a thinner sauce, add more broth).
- Heat up refried black beans over medium heat and add taco seasoning to taste. Warm corn tortillas in the microwave (wrap in a paper towel, heat for 40-60 seconds until warmed through).
- Now it’s time for assembly! In a large casserole dish, begin creating the enchiladas: Take a corn tortilla, spread refried black beans down the middle (about 3-4 Tbsp), top with veggie mixture, top with 1-2 Tbsp cheese, roll.
- Once all the enchiladas are rolled up in the dish, top with the enchilada sauce and the remaining cheese.
- Bake, covered with foil at 350° for 10-12 min. Remove foil, heat for another 7-9 minutes or until cheese is melted and bubbly.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.