If the saying "you are what you eat" is true, I should be speaking fluent Spanish soon. I love Mexican food and I think we eat it at least once or twice a week. The beauty with Mexican is it's easy to make it healthy and add a lot of extra veggies into your diet with all the same wonderful spices. These enchiladas are super easy to make, filling, and good for you. What's not to like about that?
Ingredients:
1/4 cup vegetable broth
1/2 onion, chopped
1/2 onion, chopped
1 red pepper, cut into thin strips
1 cup zucchini, coarsely chopped
1 cup cauliflower, coarsely chopped
1 cup mushrooms, quartered
Enchilada Sauce
Black refried beans
Black refried beans
8 med sized tortilla shells
1-2 cups grated Mexican cheese
Directions:
Preheat oven to 350 degrees
Pan steam veggies by putting the vegetable broth into a skillet with all of your veggies on medium-high heat. Cover pan and let steam for about five minutes and then check and stir every few minutes until crisp-tender. Drain any leftover moisture.
Put 1/2 cup enchilada sauce into the bottom of a 9x13 pan. One at a time, put 2 Tb. refried beans and 1/4 cup steamed veggies into a tortilla shell. Wrap up tight and place in pan on top of enchilada sauce. Repeat to make 8 enchiladas.
Pour 2 cup of enchilada sauce over the top of enchiladas. This will vary based on your tastes, I like mine saucy so I am heavy handed, you might like yours less so. Sprinkle the cheese on top - again this is variable based on your tastes and nutritional needs. If you are trying to cut calories use less cheese and if you are vegan just omit it.
Bake for around 20 minutes, until enchiladas are heated through and the cheese is melted and bubbly.
Pan steam veggies by putting the vegetable broth into a skillet with all of your veggies on medium-high heat. Cover pan and let steam for about five minutes and then check and stir every few minutes until crisp-tender. Drain any leftover moisture.
Put 1/2 cup enchilada sauce into the bottom of a 9x13 pan. One at a time, put 2 Tb. refried beans and 1/4 cup steamed veggies into a tortilla shell. Wrap up tight and place in pan on top of enchilada sauce. Repeat to make 8 enchiladas.
Pour 2 cup of enchilada sauce over the top of enchiladas. This will vary based on your tastes, I like mine saucy so I am heavy handed, you might like yours less so. Sprinkle the cheese on top - again this is variable based on your tastes and nutritional needs. If you are trying to cut calories use less cheese and if you are vegan just omit it.
Bake for around 20 minutes, until enchiladas are heated through and the cheese is melted and bubbly.
