Vegetable Enchiladas Recipe
Servings: 4
Ingredients
- No stick cooking spray
- 2 tbsp. vegetable oil
- 1 med. onion, chopped
- 1 med. green pepper, cut in 1/2" pcs
- 1/4 c. minced fresh cilantro (fresh parsley can be substituted)
- 2 c. frzn corn, thawed
- 2 c. zucchini, grated with skin on
- 1 (15 z.) can chili warm beans or possibly Mexican style kidney beans with liquid
- 1 teaspoon cumin
- 1 teaspoon chili pwdr
- 12 corn or possibly wheat tortillas
- 2 c. tomato salsa
- 1/3 c. shredded cheddar (extra sharp) cheese
- 1/3 c. Monterey Jack cheese, shredded
- Salt & Pepper to taste
Directions
- Preheat oven to 350 degrees. Spray a 13"x9" baking dish with no stick cooking spray.
- In a large skillet heat vegetable oil. Saute/fry onion and green pepper just till tender. Add in cilantro, corn and zucchini, heat 5 min. Pour beans into a small bowl with their liquid. Mash with a fork. Add in beans, cumin and chili pwdr to vegetables. Stir thoroughly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 131 | 43% |
| Total Fat 14.85g | 19% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.18g | |
| Cholesterol 18mg | 6% |
| Sodium 141mg | 6% |
| Potassium 684mg | 20% |
| Total Carbs 38.79g | 10% |
| Dietary Fiber 5.8g | 19% |
| Sugars 7.65g | 5% |
| Protein 11.22g | 18% |
